Chocolate Chip Pancakes

Get ready for a total breakfast treat — Chocolate Chip Pancakes! These pancakes are sweet, light, fluffy, and completely crave-worthy. Add a drizzle of warm maple syrup for the perfect finishing touch!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 116

Author Kim

Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1/4 teaspoon nutmeg or cinnamon
1 cup chocolate chips optional (these pancakes are great plain too or choose a different add-in from below)
1 ¼ cups milk (add 2-3 additional tablespoons, if the mixture seems too thick)
1 large egg beaten
3 tablespoons butter melted
1 teaspoon vanilla extract
Optional mix-ins: white chocolate chips, banana chunks, macadamia nuts, blueberries

Instructions

In a large mixing bowl, whisk together all dry ingredients. Add chocolate chips into the flour mixture and toss to combine.
Make a well in the center and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine. Let batter rest for 5 to 10 minutes.
Heat lightly greased or buttered skillet or griddle over medium to medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. You may need to gently spread the batter out some. When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.

Notes

*This recipe can easily be doubled, if you're serving a crowd.

**See post for instructions for storing, freezing and reheating pancakes.

Nutrition