Chocolate Chip Pancake Recipe
These fluffy Chocolate Chip Pancakes are easy to make and perfect for a joyful breakfast treat with melty mini chocolate chips in every bite.
Equipment
- Mixing Bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 8 tablespoons unsalted butter divided
- 1 tablespoon white vinegar
- 1 cup + 3 tablespoons whole milk room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoon cornstarch optional
- 1/2 cup mini chocolate chips
- syrup to drizzle over pancakes
Instructions
- In a small bowl, combine the whole milk and white vinegar. Let it sit for about 5 minutes to curdle, creating a homemade buttermilk.
- In a microwave-safe bowl, melt 6 tablespoons of the unsalted butter. Allow it to cool slightly before adding it to the batter.
- In a large mixing bowl, whisk together the curdled milk, melted butter, vanilla extract, and the large egg until well combined.
- In another bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and optional ground cinnamon and cornstarch.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; it’s okay if there are a few lumps. Fold in the mini chocolate chips.
- Preheat your skillet or griddle over medium heat. Add the remaining 2 tablespoons of butter to the pan, allowing it to melt and coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Stack your pancakes on a plate, drizzle with syrup, and extra chocolate chips if desired. Enjoy your delicious stack of chocolate chip pancakes!
Notes
- Allow the milk and vinegar mixture to sit for at least 5 minutes to create a homemade buttermilk for fluffier pancakes.
- Do not overmix the batter; a few lumps are fine and help keep pancakes tender.
- Store leftover pancakes in the refrigerator for up to 2 days or freeze for up to a month using parchment paper between layers.