Chocolate Chip Recipe

Whisk dry ingredients

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

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk with the large egg until smooth. Whisk in the melted, slightly cooled unsalted butter and vanilla extract until uniform.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix. If the batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Fold in chocolate chips

Gently fold in the semi-sweet chocolate chips until distributed evenly. Reserve a tablespoon of chips to sprinkle on top of pancakes as they cook, if desired.

Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps the pancakes be tender and uniform.

Preheat griddle

Place a heavy skillet or griddle over medium heat and let it preheat for 4–6 minutes. Test temperature by flicking a few drops of water onto the surface — they should sizzle and dance. Reduce heat slightly if surface gets too hot.

Oil the surface

Brush or wipe the griddle with the neutral oil or a little butter so it is lightly coated. Reapply a small amount between pancakes as needed to prevent sticking.

Portion batter

For each pancake, pour about 1/4 cup (60 ml) of batter onto the hot griddle, spacing pancakes 1–2 inches apart. Immediately sprinkle a few of the reserved chocolate chips on top of each pancake.

Cook first side

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. If the griddle is uneven, rotate the pan for even browning.

Flip and finish

Flip the pancakes with a thin spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer finished pancakes to a warm plate or an oven set to 200°F (95°C) while you cook remaining batter.

Serve immediately with maple syrup, extra butter, or fruit as desired.

To make lighter pancakes, separate the egg, whip the white to soft peaks, and fold it into the batter at the end. For dairy-free, substitute milk with a plant-based milk and use oil instead of melted butter.

If batter thickens while resting, thin with a splash of milk to reach desired consistency.