Who doesn’t love waking up to a stack of warm and fluffy pancakes, especially when they’re loaded with gooey chocolate chips in every bite?
A DELICIOUS STACK OF HOTCAKES
If you are looking for a delicious breakfast or even an indulgent dessert, then look no further than these Chocolate Chip Pancakes! Not only do they make your kitchen smell amazing while they’re cooking (and will fill your stomach with warmth and happiness) but creating them is also incredibly easy. Plus, the options for customization are limitless – think peanut butter drizzles or Nutella swirls! Read on to discover how easy it is to whip up this delectable treat from pantry staples you probably already have on hand!
FREQUENTLY ASKED QUESTIONS:
You can try a few tips such as chilling the chocolate chips before adding them to the batter, stirring them in gently just before cooking, or adding them to the pancakes after pouring the batter onto the griddle or skillet. These methods can help to maintain the integrity of the chocolate chips and prevent them from melting too quickly.
Chocolate chips can burn in pancakes for a few reasons:
*One possible reason is that the heat of the pan or griddle is too high, causing the chocolate chips to melt and burn quickly.
*Another reason could be that the chocolate chips are unevenly distributed in the pancake batter, causing some to be in direct contact with the cooking surface.
*Additionally, if the batter is too thin or the pancake is left on the heat for too long, the chocolate chips may have more time to melt and burn.
To avoid burnt chocolate chips in your pancakes, try cooking them on medium heat, ensuring that the chocolate chips are evenly distributed, and flipping the pancake once the edges start to cook and the surface begins to bubble.
We do this to things like blueberries when we make blueberry pancakes because those tend to sink to the bottom of the batter and don’t want to come out with each pancake as we add them to the griddle. You can do this, but we don’t find it necessary with this recipe.
You bet! These pancakes are perfect to make a large batch to have extras on hand for later or to freeze for later. However, with so many pancakes, you’ll be manning the stovetop for a while. If you have one, I suggest using an electric griddle or a large cook top like a Blackstone or other flat griddle surface to make large batches of pancakes with chocolate chips.
The options here are endless. The only thing I suggest is to make sure not to go over 1 cup of additions. We like to change the chocolate chips out for white chocolate chips, dried cranberries, or even other baking chips like butterscotch chips, cinnamon chips or dark chocolate chips.
Leftover pancakes should be stored in a zip top bag or airtight container for up to 3 days in the refrigerator. Additionally, you can freeze pancakes for up to 2-3 months. First flash freeze a batch and then pack in freezer safe Ziploc bags to keep them stored in the freezer without freezer burn.
Use the microwave to reheat pancakes in 30-second intervals. I don’t recommend using a toaster oven to reheat these because you’ll melt the chocolate chips in the pancakes.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all purpose flour – if you want extra fluffy pancakes, try sifting your flour first.
- granulated sugar – I have not tried this recipe with sugar substitutes but I think it would work fine.
- baking powder – it’s really important to make sure you are using fresh baking powder. So many recipes don’t turn out properly because the baking powder was not fresh or it was expired.
- milk – I have found that letting the milk come to room temperature helps the pancakes rise a bit more although it’s not absolutely necessary.
- butter – allow the butter to slightly cool before adding to the batter. I use salted butter but unsalted works just fine too.
- egg – like the milk, I like to let the egg come to room temperature. I think it helps to give you a thicker and fluffier pancake.
- semi-sweet chocolate chips – you can use any of your favorite chocolate chip flavors here. Mini chocolate chips works as well!
HOW TO MAKE CHOCOLATE CHIP PANCAKES
In a large bowl, whisk together flour, baking powder, sugar and salt.
Next, add in milk, egg, butter and vanilla extract and whisk together. Mix just until combined – do not overmix or your pancakes will be tough and chewy rather than soft and fluffy. Note: batter will be slightly lumpy – that’s ok. You don’t have to try to remove all the lumps.
Finally, gently stir in the chocolate chips.
Heat a skillet or griddle on low to medium heat and spray the pan with nonstick cooking spray. Note: you don’t want it screaming hot or you’ll burn your pancakes. Pour about ⅓ cup of the batter onto the pan. You may need to gently spread the batter out a bit since this batter is a bit thick. Cook until the edges are bubbling, then carefully flip the pancake and cook for about the same amount of time, or until the bottom is golden.
Continue with the rest of the pancakes. Note: If you notice any melted chocolate on the pan while cooking, you can carefully wipe the pan between cooking pancakes. It’s not absolutely necessary but if you want the prettiest pancakes, I would suggest doing it.
Enjoy your pancakes with the toppings of your choice!
CRAVING MORE RECIPES?
Chocolate Chip Pancakes (+Video)
- maple syrup, butter, chocolate syrup, extra chocolate chips, whipped cream or sliced bananas
- In a large bowl, whisk together 1 1/2 cups all purpose flour, 1 Tablespoon baking powder, 2 Tablespoons granulated sugar and 1/2 teaspoon salt.
- Next, add in 1 1/4 cups milk, 1 large egg, beaten, 2 Tablespoons butter, melted and 1 teaspoon vanilla extract and whisk together.
- Mix just until combined – you don't want to overmix the batter or you'll end up with tough and chewy pancakes . Note: batter may be slightly lumpy – that’s ok. You don’t have to try to remove all the lumps.
- Finally, gently stir in 1 cup semi-sweet chocolate chips. Let the batter rest for about 5 minutes.
- Heat a skillet or griddle on low to medium heat and spray the pan with nonstick cooking spray or add a small amount of vegetable oil or butter. Note: you don’t want it screaming hot or you’ll burn your pancakes.
- Pour about ⅓ cup of the batter onto the pan. You may need to give it a helping hand to spread it out a bit since the batter is a bit thick.
- Cook until bubbling around the edges then carefully flip the pancake and cook for about the same amount of time, or until the bottom is golden.
- Continue with the rest of the pancakes. Note: If you notice any melted chocolate on the pan while cooking, you can carefully wipe the pan between cooking pancakes. It’s not absolutely necessary but if you want the prettiest pancakes, I would suggest doing it.
- Enjoy your pancakes with maple syrup, butter, chocolate syrup, extra chocolate chips, whipped cream or sliced bananas!
- Feel free to add in any other additions, just make sure the total of your additions doesn’t go over a cup.
- I like my pancakes a bit darker but my family likes their pancakes super light. As long as the middle is done, you can cook them to your desired color.
- Watch the heat while you’re cooking the pancakes at. Your skillet can tend to get hotter the longer you have it on the heat so you will have to occasionally adjust the heat as you go. To high heat and you’ll burn the chocolate chips and/or the pancakes.
- You can make multiple batches and freeze them for later if desired.
- Himalayan sea salt was used in the video which is why it is pink.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.