Chocolate Chip Pancake Recipe
User Reviews
5
Chocolate Chip Pancake Recipe
Description
The Chocolate Chip Pancake Recipe relies on a classic pancake batter enhanced by semi-sweet or milk chocolate chips folded in before cooking. Leavened with baking powder, the batter rises into pancakes that are light with a tender crumb. The melted butter in the batter adds richness, while the cooking technique of monitoring bubbles and flipping ensures even golden coloring on both sides. These pancakes offer a combination of soft interior texture and slightly crisp edges depending on skillet greasing. Serving them warm with butter and maple syrup complements the sweet chocolate morsels and creates a balanced breakfast.
These pancakes can be made in batches to serve multiple people, typically yielding about eight 4-inch pancakes. Adjusting the size or quantity is straightforward. Maple syrup and butter as accompaniments provide traditional toppings that enhance the flavor without overwhelming it.
For best results, skillet greasing is recommended unless using a non-stick pan, which can yield smooth brown surfaces. Storing leftover pancakes covered in the refrigerator keeps them fresh for up to four days, making them convenient to reheat for another meal.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- 1 cup chocolate chips (see note 3)
- butter and maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the chocolate chips.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
Notes
- Baking powder creates the rise needed for fluffy pancakes by releasing gas bubbles within the batter.
- Any type of milk or milk alternative can be used according to dietary preference or availability.
- Choose your favorite variety of chocolate chips to personalize sweetness and flavor intensity.
- Lightly grease the skillet if you prefer crispy edges; for a smooth pancake surface, cooking on a dry non-stick pan is sufficient.
- This recipe yields approximately four servings, with two pancakes per person; scaling up the ingredients works well for larger groups.
- Store leftovers covered in the refrigerator for up to four days for quick reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 324kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 812mg | 34% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 567IU | 11% |
| Calcium | 309mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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