Chocolate Chip Pancake Recipe

5 from 33 votes

Chocolate Chip Pancake Recipe

Homemade chocolate chip pancakes made with flour, brown sugar, eggs, and real butter with semi-sweet chocolate chips folded in. Ready in 15!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 ½ cup all-purpose flour
2 tablespoons packed light brown sugar
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons unsalted butter melted
2 large eggs
1 cup milk
½ cup semi-sweet chocolate chips
Cooking spray for greasing the pan
Butter and maple syrup for serving

Instructions

In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
In another larger bowl, melt the butter. Add the eggs and milk and whisk until well-blended. Add the dry mixture and whisk until well combined. Fold in the chocolate chips and stir until evenly distributed. The batter may be lumpy but that’s ok.
Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes. Then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
Serve with butter, maple syrup, and fresh fruit, as desired.

Notes

Storage: Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the fridge for up to 4 days. To keep them from sticking together, you can place a piece of parchment paper between layers.

Reheating:

Microwave: Wrap a stack of 2–3 pancakes in a damp paper towel and microwave for about 30–45 seconds until warm.
Toaster or toaster oven: This works great for a little crispness on the outside—just heat on medium until warmed through.
Skillet: Reheat over medium-low heat for a couple of minutes on each side.

Freezing: Lay cooled pancakes in a single layer on a baking sheet and freeze until solid, about an hour. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

To reheat from frozen: Pop them straight in the toaster or warm in the microwave for 60–90 seconds (stacked with a damp paper towel). You can also reheat in the oven at 350°F for 10 minutes, covered with foil to avoid drying out.

Nutrition

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