Chocolate Chip Pancakes Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the whole milk, eggs, melted butter (warm, not hot), and vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. A few small lumps are fine — do not overmix or batter will toughen.

Fold in chocolate chips

Gently fold in 3/4 cup semisweet chocolate chips, reserving a tablespoon or two to sprinkle on top of pancakes while cooking if desired.

Let the batter rest for 5–10 minutes at room temperature to allow the baking powder and baking soda to begin working and to hydrate the flour. Meanwhile, preheat your griddle or nonstick skillet to medium (about 375°F / 190°C).

Lightly grease the preheated griddle or skillet with a small amount of cooking oil or butter. Wipe off excess with a paper towel so the surface is coated but not greasy.

For each pancake, pour about 1/3 cup of batter onto the hot surface (this yield makes about 8–10 pancakes — see servings). If you reserved a few chocolate chips, sprinkle a few onto the top of each pancake immediately after pouring the batter.

Cook until edges look set and bubbles form on the surface and begin to pop, about 2–3 minutes. When the underside is golden brown, flip with a spatula and cook the second side until golden, 1–2 minutes more.

Transfer cooked pancakes to a warm plate or oven (200°F / 95°C) to keep warm while you finish the rest. Repeat, lightly greasing the griddle as needed, until all batter is used.

Stack pancakes as desired: Short stack = 3 pancakes; Tall stack = 5 pancakes. Top with additional butter and warm maple syrup to taste. Serve immediately.

Leftover pancakes can be cooled completely and stored airtight in the refrigerator for up to 2 days or frozen between sheets of parchment for up to 2 months. Rewarm gently in a toaster or oven.