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Homemade Chocolate Chip Pancake Recipe photo

Chocolate Chip Pancake Recipe

These Chocolate Chip Pancakes are fluffy, sweet, and irresistible! Perfect for lazy mornings or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tablespoons unsalted butter divided
  • 1 tablespoon white vinegar
  • 1 cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 1.25 cups flour
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon optional
  • 1 teaspoon cornstarch optional
  • 0.5 cup mini chocolate chips
  • Syrup for drizzling

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Directions
  1. 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.
  2. 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.
  3. 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.
  4. In a skillet or griddle, melt 2 tablespoons of unsalted butter over medium heat. Once melted and bubbling, reduce heat to medium-low.
  5. 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.
  6. 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.

Notes

  • For a dairy-free version, use almond or oat milk.
  • Substitute coconut oil for butter for a vegan option.
  • Store leftovers in an airtight container in the fridge for up to 3 days.