Chocolate Chip Pancakes
Fluffy and delicious Chocolate Chip Pancakes are tall, soft, and packed with melty chocolate chips.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: chocolate chip pancakes, how to make pancakes
Servings: 8 servings
Calories: 313kcal
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 medium eggs, at room temperature
- 2 tablespoons granulated sugar
- 1¼ cups whole milk, at room temperature
- 1 tablespoon apple cider vinegar
- 3 tablespoons butter, melted
- ¾ cup milk chocolate chips
- coconut oil, or vegetable oil
Sift the flour, baking powder, and salt into a large bowl and set aside.
In a separate bowl, add the eggs and sugar, then beat until smooth.
Add the milk, vinegar, and melted butter to the egg mixture and beat until combined.
Make a well in the flour mixture and pour the wet ingredients into it. Mix with a whisk until smooth.
Fold in the chocolate chips.
Preheat a non-stick griddle or frying pan over medium-high heat, and grease with coconut oil.
Scoop ¼ cup of pancake batter onto the griddle and cook until bubbles form on top and the edges are golden brown, which should take about 2 minutes. You can cook as many pancakes at once as your griddle has room for.
Flip the pancakes and cook on the other side for 1 to 2 minutes, until cooked all the way through.
Serve the pancakes with your favorite pancake toppings.
- Adjust your burner's temperature to achieve perfect golden-brown pancakes without burning.
- Allow the melted butter to cool before mixing it with the eggs to prevent scrambling.
- Substitute apple cider vinegar with white vinegar or lemon juice, adding gradually to avoid curdling.
- Keep the finished pancakes warm in a low-heat oven while you cook the rest.
- Make the batter up to 3 days ahead and store it in the fridge for quick use.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven on medium heat, on a griddle over medium heat, or in the microwave in 20-second increments.
- To freeze, place a layer of parchment paper between each pancake, then wrap them all in plastic wrap. Place in an airtight container in the freezer for up to 3 months.
Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 172mg | Fiber: 1g | Sugar: 18g | Vitamin A: 252IU | Calcium: 134mg | Iron: 2mg