Chocolate Chip Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed and free of lumps.

Whisk wet ingredients

In a separate bowl or large liquid measuring cup, whisk together the whole milk, large egg, melted butter, and vanilla extract until well combined and slightly frothy.

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 most of the dry streaks are incorporated. Do not overmix; a few small lumps are okay. Let the batter rest 5 minutes to hydrate the flour and activate the leavening.

Fold in chocolate chips

After resting, fold 2 tablespoons of the semisweet chocolate chips into the batter, distributing them evenly but keeping the batter light. Reserve 1 tablespoon of chips for sprinkling on pancakes while cooking.

Preheat griddle

Place a nonstick skillet or griddle over medium heat and let it warm 3–5 minutes. If using an electric griddle, set to 375°F (190°C). Test heat by flicking a few drops of water onto the surface — they should sizzle and evaporate.

Prepare cooking surface

Add about 1 teaspoon of butter or a light smear of neutral oil to the skillet and spread to coat. Wipe off any excess with a paper towel so the surface is lightly greased, not greasy.

Portion batter

Using a 1/4-cup measuring cup (or a large spoon), pour batter onto the hot griddle, leaving 1–2 inches between pancakes. Aim for 8–10 pancakes total depending on size.

Add reserved chocolate chips

Immediately sprinkle a few of the reserved chocolate chips onto the top of each pancake so they appear on the cooked surface.

Cook first side

Cook undisturbed until the edges look set and bubbles form on the surface and begin to pop, about 2–3 minutes. Check the underside — it should be golden brown.

Flip and finish

Flip pancakes with a thin spatula and cook the second side until golden and cooked through, about 1–2 minutes longer. Transfer finished pancakes to a plate and keep warm in a low oven (200°F / 95°C) if desired.

Repeat

Repeat greasing the griddle lightly between batches and continue cooking the remaining batter, adding reserved chips to each pancake as you go.

Stack pancakes and serve immediately with maple syrup and optional fresh berries. If you set aside some butter or extra chocolate chips, sprinkle them on top for extra richness. Enjoy warm.