Chocolate Chip Pancakes Recipe

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

In a separate medium bowl or measuring cup, whisk the whole milk, egg, melted butter, vanilla extract, and the optional buttermilk until smooth and homogeneous.

Mix wet into 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 just until combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough.

If the batter seems very thick, add milk, 1 tablespoon at a time, until it drops slowly from a spoon; desired consistency is pourable but still thick.

Fold in 1/2 cup of the chocolate chips gently into the batter, reserving the remainder to sprinkle on the pancakes while cooking.

Let the batter rest for 5 to 10 minutes at room temperature to allow the leaveners to activate and the gluten to relax (this improves tenderness).

Heat a large nonstick skillet or griddle over medium heat until warm (about 3–4 minutes). You can test by sprinkling a few drops of water — they should sizzle and evaporate but not immediately burn.

Add 1 teaspoon of butter or oil to the pan and spread to coat. Reduce heat to medium-low (pancakes cook best at a steady, moderate temperature to brown evenly).

For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space between each. Immediately scatter a few of the reserved chocolate chips onto the top of each pancake.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Gently lift an edge with a spatula to check for a golden-brown underside.

Flip the pancakes and cook the second side until golden and the centers are cooked through, about 1 to 2 minutes more. Transfer to a warm plate and cover loosely with foil while you cook remaining pancakes, adding more butter or oil to the pan as needed.

Stack pancakes 2–3 high, top with extra chocolate chips if desired, dust with confectioners' sugar if using, and serve immediately with maple syrup to taste.

If making ahead, keep cooked pancakes in a single layer on a sheet pan in a 200°F (95°C) oven for up to 20–30 minutes. Reheat gently in a skillet or microwave before serving.