Fluffy Chocolate Chip Pancakes
Make the fluffiest chocolate chip pancakes with 5 proven tips from Chef Niko — golden stacks loaded with melty chips, ready in 20 minutes.
Ingredients
For the pancakes
- 1½ cup all-purpose flour 190g
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1¼ cup whole milk or buttermilk for extra tang
- 1 large egg room temperature
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- ¾ cup mini chocolate chips
For serving
- Maple syrup or honey to taste
- Extra mini chocolate chips
- Fresh berries optional
- Powdered sugar optional
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain — batter will be lumpy. Do not overmix.
- Fold in chocolate chips. Let batter rest 5 minutes while the pan heats.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small knob of butter; when the foam subsides, the pan is ready.
- Pour ¼ cup batter per pancake. Scatter a few extra chips on the surface if desired. Cook until bubbles form across the surface and edges look set, about 2½–3 minutes. Flip once and cook 1½–2 minutes more until cooked through.
- Keep finished pancakes warm on a wire rack in a 90°C (200°F) oven. Serve with maple syrup, honey, or Greek yogurt.
Notes
Buttermilk variation: Substitute buttermilk for whole milk for extra lift and a slight tang. Dairy-free: Use oat milk and refined coconut oil in place of milk and butter. Storage: Refrigerate leftovers up to 3 days; freeze up to 2 months. Reheat in a toaster or 180°C (350°F) oven for 5 minutes.
Nutrition
Serving: 3pancakes | Calories: 340kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Sugar: 18g