There’s something irresistibly comforting about a stack of warm, fluffy pancakes drizzled with syrup and loaded with mini chocolate chips. Whether it’s a lazy Sunday morning or a special occasion, this Chocolate Chip Pancake Recipe is a must-try. Fluffy, sweet, and oh-so-delicious, these pancakes will quickly become a family favorite. With simple ingredients and straightforward steps, you’ll be enjoying breakfast in no time!

Why You’ll Keep Making It

This Chocolate Chip Pancake Recipe is not just about satisfying your sweet tooth; it’s about creating memories around the breakfast table. The pancakes are light and fluffy, thanks to the perfect blend of ingredients, and the mini chocolate chips melt into gooey pockets of chocolatey goodness. They’re adaptable too! You can easily swap in your favorite add-ins or toppings. Plus, they’re perfect for meal prep, allowing you to enjoy a delightful breakfast ready in minutes on busy mornings.

Ingredient Breakdown

To make these delightful pancakes, you’ll need the following ingredients:

8 tablespoons unsalted butter, divided: This adds rich flavor and helps create that irresistible fluffy texture.
1 tablespoon white vinegar: This reacts with the milk to create buttermilk, enhancing the pancake’s tenderness.
1 cup + 3 tablespoons whole milk, room temperature: Using room temperature milk helps the batter come together smoothly.
1 teaspoon vanilla extract: Adds a warm, aromatic flavor that complements the chocolate.
1 large egg, room temperature: The egg binds the ingredients and adds moisture.
1-1/4 cups flour: The foundation of the pancakes, providing structure.
2 tablespoons granulated sugar: Enhances sweetness and browning.
1/2 teaspoon salt: Balances the sweetness and enhances flavors.
1/2 teaspoon baking powder: Helps the pancakes rise and become fluffy.
1/2 teaspoon baking soda: Works with the vinegar to create a light, airy texture.
1/4 teaspoon ground cinnamon (optional): Adds a hint of warmth and spice.
1 teaspoon cornstarch (optional): Helps achieve an even lighter texture.
1/2 cup mini chocolate chips: The star of the show, adding bursts of chocolate in every bite.
Syrup: For drizzling over your pancakes, the perfect finishing touch.

Appliances & Accessories

Mixing bowls: Essential for combining your wet and dry ingredients.
Whisk: For mixing the batter until smooth and lump-free.
Griddle or non-stick skillet: Ideal for cooking the pancakes evenly.
Measuring cups and spoons: To ensure accurate measurements for perfect pancakes.
Spatula: To flip your pancakes with ease.

Directions: Chocolate Chip Pancake Recipe

Step 1: Prepare the Batter

In a small bowl, combine 1 tablespoon of white vinegar and 1 cup of whole milk. Let it sit for about 5 minutes to create homemade buttermilk. In a large bowl, whisk together the room temperature egg, vanilla extract, and the prepared buttermilk mixture.

Step 2: Combine Dry Ingredients

In another bowl, sift together 1-1/4 cups of flour, 2 tablespoons of granulated sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and if desired, 1/4 teaspoon of ground cinnamon and 1 teaspoon of cornstarch.

Step 3: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough pancakes. Fold in 1/2 cup of mini chocolate chips.

Step 4: Heat the Griddle

In a skillet or griddle, melt 2 tablespoons of unsalted butter over medium heat. Once melted and bubbling, reduce heat to medium-low.

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Step 6: Repeat and Serve

Transfer the cooked pancakes to a warm plate and repeat the cooking process with the remaining batter, adding more butter to the skillet as needed. Serve warm with your choice of syrup, and for an extra indulgent touch, try drizzling them with Chocolate Sauce!

Budget & Availability Swaps

Milk: Use almond or oat milk for a dairy-free version.
Butter: Substitute with coconut oil for a vegan option.
Egg: Replace with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Flour: Whole wheat flour can be used for a healthier twist.

Notes from the Test Kitchen

These pancakes are best enjoyed fresh off the griddle. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave for a quick breakfast. You can also freeze these pancakes by placing them in a single layer on a baking sheet, freezing until solid, and then transferring them to a freezer bag.

Refrigerate, Freeze, Reheat

To refrigerate, store the pancakes in an airtight container for up to 3 days. For freezing, place cooled pancakes in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. To reheat, warm them in a toaster, microwave, or skillet until heated through.

Time to Try It

Now that you have all the information, it’s time to gather your ingredients and make this delectable Chocolate Chip Pancake Recipe. Whether you’re cooking for yourself, friends, or family, these pancakes are sure to bring smiles and satisfaction. Enjoy the process and indulge in the deliciousness!