Dulce De Leche Chocolate Chip Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour (1.5 cups), granulated sugar (2 tbs), baking powder (2 tsp), baking soda (1/2 tsp), and fine salt (1/2 tsp) until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the whole milk (1.25 cups), buttermilk (1/2 cup), eggs (2, lightly beaten), melted and cooled unsalted butter (3 tbs), and vanilla extract (1 tsp) until smooth.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Avoid overmixing to keep pancakes tender. If the batter seems very thick, add up to 2 tbs milk to reach a pourable but slightly thick consistency.

Incorporate dulce de leche and chips

Warm 1/2 cup dulce de leche slightly in the microwave for 10-15 seconds or in a small saucepan to make it fluid. Reserve about 2 tbs for drizzling into the batter later. Fold the chocolate chips (3/4 cup) into the batter gently. Using the reserved warmed dulce de leche, drop small spoonfuls (about 1/2 tsp each) onto the surface of the batter and lightly swirl with a skewer or the tip of a spoon to create ribbons — do not fully mix in, you want streaks of caramelized dulce de leche.

Rest batter

Let the batter rest 5–10 minutes at room temperature. This relaxes the gluten and allows leaveners to start working for fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using a thermometer). Add 1 tablespoon unsalted butter and swirl to coat. Reduce heat to medium-low to avoid burning while cooking inside.

For each pancake, pour 1/4 cup batter onto the griddle, leaving space between pancakes. If desired, drop an additional 6–8 chocolate chips onto the top of each pancake immediately after pouring so they appear on the surface.

Cook until edges look set and small bubbles form and begin to pop on the surface, about 2 to 3 minutes. Gently flip with a spatula and cook the second side until golden and cooked through, about 1.5 to 2 minutes more. Adjust heat as needed so pancakes brown slowly without burning.

Transfer cooked pancakes to a warm oven set to 200°F (95°C) or a plate covered with foil to keep warm while you finish the rest.

Warm the remaining 1/2 cup dulce de leche until pourable: microwave in 15-second bursts stirring between bursts, or place in a small saucepan over low heat, stirring constantly until loosened. If too thick, stir in 1 teaspoon milk to reach a drizzle consistency.

Stack pancakes 2–3 high on serving plates. Drizzle warm dulce de leche over stacks. If desired, dot with the optional 2 tsp powdered sugar and scatter fresh berries or banana slices (1 cup) around the plate. Finish with a light pinch (about 1/8 tsp) of sea salt flakes over the dulce de leche to brighten flavor.

Serve immediately while warm.