Chocolate Chip Pancakes are soft, fluffy and filled with pockets of melting chocolate. You’ll bring a smile to their faces with this classic breakfast treat!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 cups milk
- 4 tablespoons butter, melted
- 1 cup chocolate chips
- Butter, for serving
- Maple syrup, for serving
- More chocolate chips, for serving
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Make a well in the center of the dry ingredients and add the beaten eggs and milk. Whisk until just combined. Add the melted butter and whisk again until just incorporated. The batter will be lumpy.
- Stir in the chocolate chips. Let the batter rest while you heat the griddle.
- Heat a large griddle or skillet over medium-low heat. Spray or grease lightly with canola oil.
- Using a 2-tablespoon scoop and being sure to include plenty of chocolate chips in each scoop, pour batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
- Serve immediately or place in a 200°F oven to keep warm until ready to serve.
- Garnish with butter, chocolate chips and maple syrup.