Light and Fluffy Chocolate Chip Pancakes
User Reviews
5
Light and Fluffy Chocolate Chip Pancakes
Description
This pancake recipe balances leavening agents with acidic sour cream for a light texture and slight tang. The liquid ingredients—eggs, milk, sour cream, and vanilla extract—are combined separately before mixing with dry ingredients to avoid overworking the batter. Chocolate chips folded in add bursts of sweetness and texture.
Cooking on a buttered griddle or pan ensures even browning; pancakes are flipped once bubbles appear on the surface and the edges are set, usually after 3 to 4 minutes on the first side. The second side cooks quickly to a golden finish. This method preserves fluffiness and a tender crumb.
These pancakes are ideal for breakfast, served with maple syrup or whipped cream and extra chocolate chips if desired. Their texture is light yet substantial enough to satisfy without heaviness.
The notes provide detailed freezing and reheating instructions, allowing pancakes to be made ahead and stored up to two months. Gentle reheating in the oven or microwave preserves their softness and flavor.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 baking soda 1/2 teaspoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 2 egg large, at room temperature
- 1 whole milk 3/4 cup quantity
- 1 cup sour cream full-fat
- 2 teaspoons vanilla extract pure
- 1 semi-sweet chocolate chips 1/2 cup plus more for serving
- maple syrup or fresh whipped cream, for serving
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 cooked pancakes, layer them between wax paper sheets and place in a freezer-safe bag, removing as much air as possible. They stay good for up to two months.
- Reheat frozen pancakes in a 375°F oven, covered with foil on a baking sheet, for 6-8 minutes until warm.
- Microwaving 3-4 pancakes at a time for about 40 seconds is a quick reheating alternative.
User Reviews
Overall Rating
5
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