Homemade Chocolate Chip Pancakes Recipe

Oven-baked bacon (recommended)

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer on the rack or directly on the foil. Sprinkle with black pepper if using. Bake 14–18 minutes for crispy-thick bacon, checking at 12 minutes for desired doneness. Remove to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) if preparing ahead.

If you prefer, cook bacon on the stovetop in a large skillet over medium heat, turning occasionally, 8–12 minutes until crisp. Drain on paper towels.

While bacon cooks (or first if you prefer), make the whipped ricotta. In a medium bowl or small food processor, combine ricotta, powdered sugar, vanilla extract, and lemon zest. If you want a lighter, fluffier texture, add the heavy cream.

Whip or process until smooth and slightly airy, about 30–60 seconds in a food processor or 1–2 minutes with a hand mixer. Taste and adjust sweetness or lemon zest. Transfer to a bowl and refrigerate until ready to serve.

Hull and slice the strawberries. Peel and slice the banana. If not serving immediately, toss strawberries with a teaspoon of maple syrup or a squeeze of lemon to macerate slightly and hold juices.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl or large measuring cup, whisk the egg with the milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Some small lumps are fine—do not overmix or pancakes will be tough.

Fold in the chocolate chips, distributing them evenly through the batter.

Heat a nonstick griddle or skillet over medium heat. Brush with a little oil or melted butter to coat. Once hot (a drop of batter should sizzle gently), spoon 1/4-cup measures of batter onto the griddle, leaving space between pancakes.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Reduce heat if pancakes are browning too quickly.

Keep cooked pancakes warm on a baking sheet in a low oven (200°F / 95°C) while you finish the rest.

Stack pancakes on plates (3 pancakes per serving is suggested). Spoon a generous dollop (about 2–3 tbs) of the whipped sweet ricotta on top of each stack.

Arrange sliced strawberries and banana over or beside the ricotta. Drizzle with maple syrup and dust with a little powdered sugar if desired.

Serve with 2 slices of bacon per plate (or as desired) and additional syrup on the side.