Chocolate Chip Pancakes Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and no lumps of baking powder remain.

Combine wet ingredients

In a separate bowl or large liquid measuring cup, whisk the whole milk, egg, melted and slightly cooled butter, and vanilla extract until homogeneous.

Combine wet and dry

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

Add chocolate chips

Fold in the semi-sweet chocolate chips until distributed evenly. If you prefer chips only on top, reserve half and sprinkle on pancakes while cooking.

Rest batter (optional)

Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and produce slightly fluffier pancakes.

Preheat pan or griddle

Heat a nonstick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water — they should sizzle and dance. Reduce heat slightly if it gets too hot.

Add fat

Brush or swirl about 1 teaspoon of butter or a little oil on the cooking surface for the first pancake, and add more as needed between batches to prevent sticking.

Portion batter

For standard 4–4.5 inch pancakes, scoop about 1/4 cup of batter per pancake onto the hot surface, leaving space between each. If you kept some chips aside, sprinkle them on each pancake now.

Cook first side

Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Check the underside: it should be golden brown.

Flip and finish

Flip pancakes gently with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as necessary so they brown without burning and the centers cook through.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter, or stack on a plate covered loosely with foil.

Serve pancakes warm with maple syrup, extra butter, or additional chocolate chips if desired. Enjoy immediately.