Easy Chocolate Chip Pancakes

Name: Easy Chocolate Chip Pancakes
Prep time: 7 min
Cook time: 15 min
Total time: 52 min
Yield: 4
Cuisine: American
Ingredients: 300 g All-purpose flour; 1 pinch Salt; 50 g Granulated sugar; 14 g Baking powder; 35 cl Warm milk; 25 ml Vegetable oil; 2 large Eggs; 1 teaspoon Vanilla extract (Or to taste); 70 g Chocolate chips

This recipe guides you through making delicious and fluffy chocolate chip pancakes. It combines simple ingredients like flour, sugar, baking powder, milk, oil, eggs, and vanilla extract, with the delightful addition of chocolate chips. The batter rests for 30 minutes to achieve the perfect texture before being cooked to golden perfection. Ideal for a delightful breakfast or dessert.

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#easyrecipes

#dessert

#chocolate

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#sweet

#baking

Stack of fluffy chocolate chip pancakes

Recipe Information

Prep Time

15m

Cook Time

52m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

535

Calories

14g

Protein

82g

Carbs

17g

Fat

Pancakes with melted chocolate chips

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden brown pancake on a griddle

Instructions

0/7 completed

1
In a large bowl, whisk together the flour, a pinch of salt, sugar, and baking powder.
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2m
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In a large bowl, whisk together the flour, a pinch of salt, sugar, and baking powder.
2m
Ensure all dry ingredients are well combined to avoid lumps.
2
In a separate bowl, whisk together the warm milk, oil, eggs, and vanilla extract until well combined.
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1m
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In a separate bowl, whisk together the warm milk, oil, eggs, and vanilla extract until well combined.
1m
Using warm milk helps the batter combine smoothly.
3
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can lead to tough pancakes.
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2m
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Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can lead to tough pancakes.
2m
A few lumps are perfectly fine; overmixing develops gluten and makes pancakes chewy.
4
Gently fold in the chocolate chips.
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1m
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Gently fold in the chocolate chips.
1m
If you prefer, you can add half the chocolate chips to the batter and sprinkle the rest onto the pancakes while they cook on the griddle.
5
Cover the bowl and let the pancake batter rest for 30 minutes at room temperature. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
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30m
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Cover the bowl and let the pancake batter rest for 30 minutes at room temperature. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
30m
This resting step is crucial for achieving light and airy pancakes.
6
Heat a lightly greased non-stick pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
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15m
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Heat a lightly greased non-stick pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
15m
Flip the pancake when bubbles start to appear on the surface and the edges look set.
7
Serve the pancakes immediately with your favorite toppings like syrup, fruit, or extra chocolate chips.
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Serve the pancakes immediately with your favorite toppings like syrup, fruit, or extra chocolate chips.
2m
To keep pancakes warm, place them on a plate in a low oven (around 200°F / 95°C) while you cook the remaining batter.