Light and Fluffy Chocolate Chip Pancakes

Name: Light and Fluffy Chocolate Chip Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Pancakes
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 and 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon cinnamon (optional, but I love the depth of flavor it adds); 2 large eggs, at room temperature; 1 and 3/4 cups whole milk; 1 cup full-fat sour cream; 2 teaspoons pure vanilla extract; 1 and 1/2 cups semi-sweet chocolate chips, plus more for serving; Maple syrup and/or fresh whipped cream, for serving

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 Pancakes
Course
Breakfast
Cuisine
American

Light and Fluffy Chocolate Chip Pancakes

Iris Warren

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My Light and Fluffy Chocolate Chip Pancakes are simply the BEST! Just one bite will turn you into a believer.

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Ingredients

Servings

2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon (optional, but I love the depth of flavor it adds)
2 large eggs, at room temperature
1 and 3/4 cups whole milk
1 cup full-fat sour cream
2 teaspoons pure vanilla extract
1 and 1/2 cups semi-sweet chocolate chips, plus more for serving
Maple syrup and/or fresh whipped cream, for serving

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Instructions

In a large bowl add the flour, sugar, baking soda, baking powder, salt, and cinnamon (if using); whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, sour cream, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for 3 to 4 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips. See notes for freezing options.

Notes

To freeze: place cooled pancakes between layers of wax paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.