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stack of chocolate chip pancakes on white plate

Chocolate Chip Pancakes

Fluffy pancakes, loaded with bits of chocolate chips, make for a comforting, kid approved breakfast!
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Servings: 12 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 3/4 cup milk
  • 1 large egg
  • 1/4 cup salted butter melted
  • 1 tsp vanilla optional
  • 1/2 cup mini chocolate chips

Method
 

  1. Sift flour, sugar, baking powder and baking soda together in a large mixing bowl.
  2. Pour in milk, slightly cooled melted butter, and vanilla. Whisk egg and add to mixture.
  3. Stir to combine all ingredients. Batter will be slightly lumpy. (see notes)
  4. Fold in chocolate chips.
  5. Preheat your skillet or griddle over low/medium heat with a little butter melted in it (add little bits of butter in between each batch of pancakes). Use a 1/4 cup measuring cup to measure out batter onto the cook surface.
  6. When bubbles appear on the top side of the pancake, and it easily lifts from the skillet, flip and cook on the other side.
  7. Can top with honey, syrup, or just enjoy as is.

Notes

Pancake batter should be thick, but if it is too thick to pour from the measuring cup, add little bits of milk until desired consistency is reached.
Freezing Pancakes
Allow pancakes to cool. Line a baking sheet with parchment paper and place pancakes in a single layer. Put in freezer for about an hour. Remove from baking sheet and place in a freezer safe bag. 
To reheat, place 2-3 pancakes on a freezer safe plate. Microwave for 1 minute and then check to see if thawed and warm. Add 30 seconds until warmed through.