Chocolate Chip Pancakes Recipe

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

In a separate bowl or large measuring cup, whisk the whole milk, buttermilk (if using), egg, melted butter, and vanilla extract until smooth and homogenous.

Temper the wet mixture: pour about one-quarter of the wet mixture into the dry ingredients and whisk vigorously to begin hydrating the flour, scraping the bottom and sides of the bowl to incorporate any dry pockets.

Pour in the remaining wet mixture and stir gently with a spatula or wooden spoon until just combined. Batter should be slightly lumpy — do not overmix or the pancakes will be tough.

Fold the semisweet chocolate chips into the batter with a spatula, leaving some pockets of chips distributed but avoiding overworking the batter.

Preheat and oil griddle

Place a large nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. Lightly brush or wipe the surface with the teaspoon of vegetable oil or a little melted butter. The surface should be hot enough that a drop of water sizzles and evaporates quickly.

Cook pancakes: for each pancake, pour 1/4 cup (about 60 ml) of batter onto the preheated surface, spacing them to allow spreading. Cook until bubbles form across the top and the edges look set, about 2–3 minutes.

Flip and finish: carefully flip each pancake with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Serve: stack pancakes and serve immediately with maple syrup and optional fresh berries or banana slices.

Notes: If batter seems too thick, whisk in 1–2 tablespoons additional milk to reach a pourable but thick consistency. For fluffier pancakes, let the batter rest 5–10 minutes before cooking to allow the leavening to activate.