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Ultimate Fluffy Chocolate Chip Pancakes

Towering, impossibly fluffy pancakes loaded with melted chocolate chips, perfect for a decadent weekend brunch or special breakfast treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
Wet Ingredients
  • 1.75 cups whole milk or buttermilk
  • 0.25 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
Add-ins & Toppings
  • 1 cup semi-sweet chocolate chips plus extra for serving
  • 1 dollop whipped cream for serving
  • 0.25 cup maple syrup for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; lumps are okay.
  4. Gently fold in the chocolate chips. Let the batter rest for 10-15 minutes.
  5. Preheat a skillet or griddle over medium-low heat. Lightly grease with butter or oil.
  6. Pour 1/3 cup of batter per pancake onto the skillet. Cook until edges set and bubbles pop on the surface (2-3 minutes).
  7. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
  8. Serve in stacks topped with whipped cream, extra chocolate chips, and maple syrup.

Notes

Resting the batter is crucial for fluffy pancakes; do not skip this step. For a tangier flavor, substitute the whole milk with buttermilk.