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The Ultimate Fluffy Homemade Chocolate Chip Pancakes: Ready in 20 Minutes

A tall stack of fluffy chocolate chip pancakes, cut to show the melted chocolate chips inside, drizzled with syrup.
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Make the best chocolate chip pancakes with this easy recipe. Achieve maximum fluffiness and perfectly melted chocolate chips every time for a classic weekend breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk (or milk mixed with 1 tablespoon vinegar, let stand 5 minutes)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk well to distribute the leavening agents for fluffiness.
  2. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Mix batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
  4. Add chocolate chips: Gently fold in the chocolate chips. For best results and to prevent sinking, let the batter rest for 5 minutes.
  5. Heat griddle: Heat a large non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  7. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately: Stack the pancakes and serve hot with your favorite toppings like maple syrup or fresh fruit.

Notes

  • For extra fluffy pancakes, separate the egg yolks and whites. Whisk the yolks with the wet ingredients. Beat the egg whites until soft peaks form, then gently fold them into the finished batter just before cooking.
  • To prevent chocolate chips from sinking, toss them with one teaspoon of flour before adding them to the batter, or wait until the batter is resting before folding them in.
  • If your batter seems too thick after resting, add one tablespoon of buttermilk to reach a pourable consistency.
  • Common mistake: Using a griddle that is too hot. This burns the outside before the inside cooks, preventing the rise needed for fluffiness. Keep the heat at medium.

Nutrition

Find it online: https://juliameal.com/chocolate-chip-pancakes-fluffy-easy-recipe/