Choc Chip Recipe
Make Choc Chip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Add-ins & Topping
Method
Batter
- 1
Combine dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the whole milk, buttermilk, large egg, melted butter, and vanilla extract until smooth and homogeneous.
- 3
Make the batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a whisk or rubber spatula, stir gently until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons milk to reach a pourable but still thick consistency.
- 4
Fold in chocolate chips
Fold 1/2 cup of the semisweet chocolate chips into the batter with a spatula, distributing them evenly but not overworking the batter. Reserve the remaining 1/4 cup of chips for sprinkling on the pancakes while cooking.
Cook & Serve
- 5
Preheat pan or griddle
Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). If using an electric griddle, set to 350°F. Lightly grease the surface with the 1 tablespoon unsalted butter, spreading it and wiping any excess with a paper towel so the pan is shiny but not pooling in butter.
- 6
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot surface. Immediately sprinkle a few of the reserved chocolate chips onto the top of each pancake. Cook until bubbles appear across the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown, 1 to 2 minutes more. Adjust heat as needed so the pancakes brown evenly without burning.
- 7
Keep warm (optional)
If making multiple batches, preheat an oven to 200°F (95°C) and place cooked pancakes on a wire rack set over a baking sheet in the oven to keep warm and maintain texture while you finish cooking the rest.
- 8
Serve
Stack pancakes, drizzle with maple syrup, dust with powdered sugar if using, and serve immediately. Top with additional chocolate chips if desired.