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–+ servings
five stacked chocolate chip pancakes with butter and maple syrup on top of the top pancake, with bowl of chocolate chips behind, a ceramic creamer, and flowers behind.

Fluffy Homemade Chocolate Chip Pancakes

Sweet, fluffy, and extra chocolate-y! These Homemade Chocolate Chip Pancakes are made in one bowl, perfectly sweet, and oh-so delicious. They're the perfect treat to make today, tomorrow, this weekend, whenever!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 11 pancakes
Calories: 311kcal

Ingredients

  • 2½ cups all purpose flour
  • 2½ teaspoons baking powder
  • ½ cup granulated sugar
  • ⅝ teaspoon salt
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1⅞ cups whole milk
  • 2 teaspoons vanilla extract
  • 5 Tablespoons unsalted butter melted
  • 1 cup chocolate chips

Instructions

  • Heat griddle to 375℉/190℃ or frying pan over medium heat.
  • Whisk flour, baking powder, sugar, and salt together in a large bowl.
  • Add eggs, milk, vanilla, and butter.
  • Whisk until smooth.
  • Stir in chocolate chips.
  • Spray heated griddle or frying pan with cooking spray.
  • Ladle batter onto griddle.
  • Cook until bubbly and dry around the edges, about 4-5 minutes.
  • Flip over.
  • Cook an additional 4-5 minutes, or until done.

Notes

Substitutions:
  • To use salted butter, reduce the salt to 1/2 teaspoon.
  • Room temperature is about 70℉/21℃.
  • You can use any chocolate chip you like! You can even use a blend of chips, if desired.
  • To make this recipe vegan, use plant based butter, unsweetened plant based milk, your favorite vegan egg substitute, as well as vegan chocolate chips!
  • This recipe can be made gluten free if a measure-for-measure gluten-free flour is used.
Expert Tips:
  • Check the expiration date on your baking powder.
  • Make sure the eggs and milk are room temperature! If they are too cold, they will cause the butter to solidify.
  • When mixing the batter, don’t worry if it’s not completely smooth!
  • Ladle as much or as little as you wish onto your griddle or frying pan. We typically do about ½ cup batter per pancake.
  • The best time to flip the pancake is when it has dried out around the edges, as well as starting to bubble in the middle.
  • Be sure to move your wrist quickly when flipping, as this will result in a cleaner flip!

Nutrition

Serving: 1pancake | Calories: 311kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 259mg | Potassium: 157mg | Fiber: 1g | Sugar: 21g | Vitamin A: 298IU | Calcium: 129mg | Iron: 2mg