Chocolate chip pancakes have to be one of the most fun breakfasts out there. Today I am teaching you how to make light and fluffy cake-like pancakes.
Could there be a more glorious way to welcome the weekend? Chocolate chip pancakes remind me of childhood in the best way possible. It’s a food that takes me back to carefree weekends of playing in the neighborhood, instead of weekends spent doing chores and errands.
I don’t think adults eat enough pancakes. Maybe we would be happier if we did. It’s hard to be grumpy or sad if you start your day with chocolate chip pancakes. I think they are an instant mood brighter.
These pancakes are made with a fluffy vanilla pancake batter, and then you add chocolate chips when you pour the batter into the skillet. I suppose you could simply add the chocolate chips to the bowl of batter, but I like to make sure that the chocolate chips are perfectly distributed.
I love the idea of adding these pancakes to the menu when you are making breakfast for dinner. Add some scrambled eggs, a bowl of fruit, and maybe some bacon and you will have an incredible feast! I like to serve some berries on the side with my pancakes. I think that raspberries and strawberries pair especially well with the chocolate chips, and they boost the nutritional content of the meal.
You can use traditional chocolate chips to prepare this recipe but I used Bailey’s Baking Chips. I did some work with the brand recently and I really love these semi-sweet chocolate chips with Bailey’s flavor.
The pancakes can be topped with maple syrup, powdered sugar, butter, berry jam, and/or whipped cream. I really like the combination of maple syrup and chocolate.
How to make Chocolate Chip Pancakes:
- 1 1/2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 2/3 cup Sugar
- 1/4 teaspoon Salt
- 2 large Eggs
- 3/4 cup Butter, melted
- 2 teaspoons Vanilla
- 1 cup Milk
- 1/2 cup Chocolate Chips or Bailey's Baking Chips
- 2 tablespoons Butter for greasing the skillet
In a large bowl, combine the flour, baking powder, sugar, and salt. In another bowl, whisk the eggs, butter, vanilla, and milk together. Then whisk the wet ingredients into the dry ingredients, and whisk until just combined.
Let the pancake batter sit for 5 minutes, this will make the pancakes lighter.
Warm a skillet over medium or medium-low heat and melt enough butter to coat the bottom of the skillet.
Pour about 1/3 cup of the pancake filling into the skillet to make a pancake. Sprinkle with chocolate chips. Let the pancake cook until the first side has browned and then flip it over. The second side will cook faster than the first side.
Repeat cooking all the pancakes, and adding more butter to the pan as you go. You can keep the pancakes warm in the oven heated to 200 degrees while you keep cooking more.
Serve the pancakes with maple syrup, whipped cream, jam, powdered sugar, and/or berries.