Chocolate Chip Pancakes
Fluffy pancakes filled with melting chocolate chips that are rich, creamy, and packed with protein, perfect for busy mornings or weekend brunch.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour creates a perfectly fluffy texture
- 2 teaspoons Baking powder ensures the pancakes rise beautifully
- 1/4 teaspoon Sea salt enhances the sweetness of the chocolate
Wet Ingredients
- 2 medium Eggs for richness and structure
- 2 tablespoons Granulated sugar adds a touch of sweetness
- 1 cup Whole milk brings creaminess to the batter
- 1 tablespoon Apple cider vinegar helps achieve a soft and fluffy pancake
- 2 tablespoons Melted butter adds moisture and flavor
Add-ins
- 1 cup Milk chocolate chips for that irresistible chocolatey goodness
- 1 tablespoon Coconut oil or vegetable oil for greasing the pan
Instructions
Preparation
- Gather all your ingredients on the counter for easy access.
- In a large bowl, whisk together the all-purpose flour, baking powder, and sea salt.
- In a separate bowl, combine the eggs, granulated sugar, whole milk, and apple cider vinegar; whisk until smooth.
- Pour the wet mixture into the dry mixture, stirring gently until just combined.
- Fold in the melted butter and chocolate chips, being careful not to overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat (about 350°F or 177°C).
- Lightly grease with coconut oil or vegetable oil.
- Pour a ladleful of batter (about 1/4 cup) onto the skillet for each pancake, spacing them apart.
- Cook until bubbles form on the surface and edges start to look set, about 2–3 minutes.
- Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
Serving
- Remove pancakes from the skillet and keep warm on a plate in the oven set to low.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or yogurt.
Notes
For extra fluffiness, let the batter rest for about 10 minutes before cooking. Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.