Description

Wake up to the perfect chocolate chip pancake recipe that’s fluffy, easy to make, and packed with sweet chocolatey goodness. Whether it’s for a special family brunch or a lazy Sunday morning, these homemade pancakes are sure to become a favorite. Ready in minutes, they deliver the classic breakfast flavor everyone loves.

Ingredients

Scale

1 ½ cups all-purpose flour: Provides the base for fluffy pancakes.
3 ½ teaspoons baking powder: Helps the pancakes rise to create a light, airy texture.
1 teaspoon salt: Balances the sweetness and enhances the flavor.
1 tablespoon granulated sugar: Adds just enough sweetness to complement the chocolate chips.
1 ¼ cups milk: The key liquid component to bind the ingredients.
1 egg: Adds structure and a rich taste to the batter.
3 tablespoons melted butter: For moisture and an added buttery flavor.
½ cup chocolate chips: Semi-sweet is preferred, but any type will do.

Instructions

Prepare Dry Ingredients
In a large mixing bowl, sift together all-purpose flour, baking powder, salt, and granulated sugar. This step ensures even mixing and removes any lumps that might affect the pancake texture.
Combine Wet Ingredients
In a separate bowl, whisk together milk, egg, and melted butter. Ensure the butter is slightly cooled before combining it with the egg to prevent premature cooking.
Mix Wet and Dry Ingredients
Gradually add the wet mixture into the dry ingredients. Stir just until combined—overmixing will make the pancakes tough. A few lumps in the batter are okay.
Add Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. For an extra twist, try mixing in some chopped pieces of a Dubai Chocolate Bar for an indulgent flavor.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
Serve Warm
Serve the pancakes immediately, topped with butter, maple syrup, or even a drizzle of Ganache for extra decadence.

Notes

Storage Tip: If you have leftover pancakes, store them in an airtight container in the fridge for up to 3 days. For longer storage, place parchment paper between the pancakes and freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 150 kcal
Sugar: 6 g
Sodium: 280 mg
Fat: 6 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg