Chocolate Chip Pancakes

Fluffy and delicious Chocolate Chip Pancakes are tall, soft, and packed with melty chocolate chips.

Prep Time10

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: chocolate chip pancakes, how to make pancakes

Servings: servings

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.