Chocolate Chip Pancakes
Fluffy Chocolate Chip Pancakes, the best of all pancake stacks — buttery pancakes loaded with chocolatey flavor. Ideal for a lazy breakfast or brunch, they offer both warmth and a hearty repast.
Pantry staples meet the sweet temptation of chocolate chips in this simple but wilfully indulgent recipe for easy treats everyone in the family will love. None of those complicated ingredients or extra time.
Whether you have picky eaters to feed or are trying to please your own sweet tooth, these pancakes are the perfect solution. They’re quick, inexpensive and downright delicious — a breakfast everyone probably can agree on.
Chocolate Chip Pancakes – Recipes
Eggs provide structure and richness, aiding the pancakes in achieve a light, airy texture. Canola oil lends subtle richness without drying out the batter.
Milk adds moisture to the batter and softness of texture, resulting in pancakes with a luscious mouthfeel, and vanilla extract contributes warm, aromatic sweetness.
Flour and baking powder form the base and lift, cooking up fluffy and tender in every bite. Chocolate chips melt into the batter, forming pockets of indulgent sweetness all over.
Recipe Tips
Don’t Overmix the Batter
For light and fluffy pancakes, do not overmix the batter after the dry ingredients are added to the wet. It’s all right if there are a few lumps. Overmixing is what creates denser pancakes, so stir gently only until combined.
Control the Heat
The secret to perfect pancakes is the temperature. If your skillet or griddle is too hot, that means the pancakes will burn on the outside and never cook through inside. Keep the heat at medium, increasing or reducing as necessary to achieve an even golden-brown hue.
Customize the Chocolate Chips
For a different twist, try using dark chocolate chips or gluten-free chocolate chips. Dark chocolate chips will add a bittersweet taste and white chocolate chips can add a sweetness. You could even add in some peanut butter chips or dust it with some cocoa powder for an extra indulgent touch.
What Goes With Chocolate Chip Pancakes?
Fresh Fruit
Fresh berries, banana slices or a fruit salad add balance to the sweetness of the pancakes, while adding some freshness. Berries add tartness, the chocolate brings richness, and the banana slices tie all the flavors together.
Maple Syrup and Whipped Cream
If you’re feeling truly indulgent, coat your pancakes with real maple syrup and add some freshly whipped cream. It pairs the smooth sweetness of syrup and the creaminess of whipped cream with the fluffy, chocolatey pancakes.
Bacon or Sausages
Serving pancakes like these with crispy bacon or salty breakfast sausages gives a sweet/savory flavor harmony. Salty, smoky notes from the meat balance the rich chocolate chips in the pancakes.
FAQ
Can I replace with almond milk, or other non-dairy options?
Yes, you can just sub almond milk (or another dairy-free alternative) for cow milk. This will make the recipe appropriate for individuals with a dairy allergy or individuals who follow a plant-based diet.
How do I store leftover pancakes?
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Pop them in the toaster or microwave for an easy breakfast on the go.
Can I prepare the batter in advance?
Yes, you can make the batter a few hours in advance and keep it in the refrigerator. But for the best texture, cook pancakes right after mixing up the batter.
Can I make chocolate chip pancakes ahead of time?
Absolutely! Once they cool, you can transfer the pancakes to a freezer-safe bag or container and store them for up to 2 months. Pop them in the toaster or microwave when you want to reheat, and voila, instant breakfast.
Chocolate Chip Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 large egg
- 1 cup milk
- 2 tablespoons canola oil
- 2 tablespoons of granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- In a medium mixing bowl, mix together the egg, canola oil, milk, and vanilla extract, whisking until smooth and well-blended.
- In a separate bowl, whisk together flour, baking powder, sugar and salt. Fold in the dry components in stages into the wet mixture, mixing just until blended.
- Add the chocolate chips, and fold gently to combine.
- Heat a skillet or griddle to medium heat, lightly greasing the surface with cooking spray to avoid sticking.
- For each pancake, pour about 1/3 cup of batter onto the skillet. Let it cook until small bubbles form on the surface, then flip it over and cook the other side until golden brown.
- Repeat for the rest of the batter, making sure each pancake is set and ready to serve.
