Chocolate Chip Pancake Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate bowl whisk the milk, eggs, melted cooled butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix or the pancakes will be tough.

Fold in chocolate chips

Fold 2 tablespoons of the chocolate chips into the batter with a few gentle strokes, reserving about 1 tablespoon to sprinkle on top of pancakes as they cook.

Let the batter rest for 5–10 minutes while you preheat the cooking surface. Resting hydrates the flour and yields lighter pancakes.

Heat skillet or griddle

Place a nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. Lightly grease the surface with about 1 teaspoon of butter or oil, wiping away excess with a paper towel so the surface is lightly coated.

Test temperature

Drop a small 1/2 teaspoon of batter onto the skillet; it should sizzle gently and form bubbles within about 30 seconds. Adjust heat to maintain a steady medium — pancakes should brown evenly without burning.

Portion batter

For each pancake, pour about 1/4 cup of batter onto the skillet, leaving 2 inches between pancakes. Immediately sprinkle the reserved chocolate chips evenly over each pancake so some sit on the surface.

Cook first side

Cook until bubbles form across the surface and edges look set, about 2–3 minutes depending on heat and pancake size.

Flip and finish

Flip the pancakes with a thin spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while you cook remaining batter.

Stack pancakes, top with remaining chocolate chips, optional sliced bananas or berries, a pat of butter, and drizzle with maple syrup to taste. Serve immediately.

If not serving right away, keep pancakes in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes to stay warm without drying out.