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Sweet Morning Chocolate Chip Pancakes

Begin your day with a plate of delightful pancakes, packed with mini chocolate chips that melt in your mouth. A foolproof batter and simple cooking steps ensure you’ll be flipping these pancakes to perfection in no time at all.
2
33 min
TOTAL TIME
702
CALORIES
$0.75
PER SERVING
Sweet Morning Chocolate Chip Pancakes
Ingredients
MAIN
4 SERVINGS
All Purpose Flour
2 cups all purpose flour
Eggs
2 large eggs
Salt
1/2 tsp salt
Granulated Sugar
3 tbsp granulated sugar
Baking Powder
1 tbsp baking powder
Vegetable Oil
2 tbsp vegetable oil
Milk
2 cups milk
Butter
4 tbsp butter
melted
Mini Chocolate Chips
1/2 cup mini chocolate chips
Directions
MAIN
13 min
PREP TIME
20 min
COOK TIME
33 min
TOTAL TIME
1
Gather all the ingredients.
2
In a large bowl, thoroughly blend the flour, baking powder, salt, and sugar.
3
Crack the eggs and add them to the bowl.
4
Pour in the milk and blend thoroughly.
5
Add the melted butter to the bowl and mix until everything is combined and forms a thick but pourable batter.
6
Gently fold the chocolate chips into the batter.
7
Heat the vegetable oil in a large skillet or griddle over medium heat. Test the heat by sprinkling a few drops of water; if they sizzle, the skillet is ready.
8
Pour the batter onto the griddle using a 1/4 cup measure or scoop.
9
Flip the pancakes when the bubbles on the surface pop and don't fill in with more batter.
10
Cook the second side until golden brown, which will take about half the time of the first side.
11
Transfer the cooked pancakes to a plate and keep warm.
12
Repeat the process with the remaining batter.
13
Serve the pancakes immediately, perhaps with a drizzle of maple syrup or a dusting of powdered sugar.
Health Info
Macros
83g
CARBS
36g
FAT
15g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
1 Recipe for Chocolate Chip Pancakes
Chocolate Chip Pumpkin Pancakes with Whipped Maple Butter.
16
25 min
31
Chocolate Chip Pumpkin Pancakes with Whipped Maple Butter.
Frequently Asked Questions
Why are my pancakes not fluffy?
Why do my chocolate chips sink at the bottom?
What if I don't have chocolate chips?
Why are my pancakes burning?
Can I make the batter ahead of time?
Why are my pancakes not golden brown?
Can I use whole wheat flour instead of all-purpose flour?
Is it necessary to rest the batter?
Can I just melt the chocolate and mix it in the batter?
How do I keep the pancakes warm while cooking the rest?