why make this recipe

This pancake recipe is quick and easy. It adds sweet chocolate chips to a simple batter. You get warm, soft pancakes that kids and adults like. It works for a slow weekend breakfast or a fast treat any day.

introduction

These chocolate chip pancakes are soft, light, and sweet. You make the batter in one bowl. The chocolate melts in each bite. You can change toppings to fit your taste.

how to make Chocolate Chip Pancake Recipe

Mix dry ingredients in one bowl.
Whisk wet ingredients in another bowl.
Pour wet into dry and stir until mostly smooth. Do not overmix.
Fold in chocolate chip morsels.
Heat a non-stick skillet with butter and oil.
Pour batter in 1/4 cup portions and cook until bubbles form.
Flip and cook the other side until golden.
Stack pancakes and add extra chocolate chips or syrup.

Ingredients :

1 1/2 cups all-purpose flour, measured then sifted
2 ½ tsp baking powder
¼ tsp salt
2 Tbsp granulated sugar
1 cup whole milk
2 Tbsp whole milk
1 large egg
2 Tbsp unsalted butter melted and cooled
1 cup chocolate chip morsels
2 tsp canola oil divided, for cooking
2 Tbsp unsalted butter divided, for cooking

Directions :

Begin by heating a non-stick skillet over medium heat and adding 1 Tbsp of butter and 1 tsp of canola oil.
Once the butter is melted and the surface is hot, use a 1/4 measuring cup to pour the pancake batter into the pan, ensuring they have space and aren’t crowded.
Let the pancakes cook until bubbles form on the surface and the edges begin to look set, about 2 to 3 minutes.
Gently flip each pancake with a spatula and cook for an additional 2 minutes on the other side until golden brown.
Once cooked, stack them on a plate and top with additional chocolate chips, a drizzle of maple syrup, or a sprinkle of powdered sugar.
Serve warm with a side of fresh fruit or a dollop of whipped cream.

how to serve Chocolate Chip Pancake Recipe

Serve the pancakes warm. Add maple syrup, extra chocolate chips, or powdered sugar. Fresh fruit or whipped cream make a nice side. Serve two to three pancakes per person.

how to store Chocolate Chip Pancake Recipe

Cool pancakes to room temperature. Keep in an airtight container in the fridge for up to 3 days. To freeze, place layers separated by parchment in a freezer bag for up to 1 month. Reheat in a toaster or oven until warm.

tips to make Chocolate Chip Pancake Recipe

Do not overmix the batter. Lumps are ok.
Use a 1/4 cup scoop for even pancakes.
Keep the skillet at medium heat. Too hot will burn the outside and leave the inside raw.
Add chocolate chips after you pour batter into the pan so they don’t sink.
Use a little oil with butter to prevent burning.

variation (if any)

Use milk chocolate, dark chocolate, or mini chips.
Add a teaspoon of vanilla extract for extra flavor.
Toss in a handful of mashed banana for banana-chocolate pancakes.
Swap half the flour for whole wheat for a nuttier taste.

FAQs

Q: Can I make the batter ahead of time?
A: Yes. Mix the batter and store in the fridge for up to 24 hours. Stir gently before cooking.

Q: Can I use non-dairy milk?
A: Yes. Almond, soy, or oat milk work well. The texture may change slightly.

Q: How do I keep pancakes warm before serving?
A: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.

Q: Can I make large pancakes?
A: Yes. Use a 1/3 or 1/2 cup measure but cook a bit longer on each side.

Q: Why do my pancakes turn out flat?
A: Check your baking powder. If it is old, the pancakes will not rise well.

Conclusion

For a very fluffy take and extra tips on chocolate chip pancakes, you can read a tested recipe at Fluffy Chocolate Chip Pancakes (Like IHOP at Home) – Laura Fuentes.