When you want something sweet for breakfast, these light, fluffy homemade pancakes are perfect! With my easy pancake batter, you’ll be able to make pancakes with choc chips and pantry staples. We then add some chocolate chips, so that’s perfect if you have a sweet tooth! We recommend topping with maple syrup, strawberries, or whipped cream!
My family and friends enjoy this pancake recipe. The pancakes are fluffy, soft, and easy to make. Blueberries can be substituted for the chocolate chips. Thawed blueberries can replace the chocolate chips. This recipe is often doubled because they disappear so fast!
How to Make Chocolate Chip Pancakes?
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- White sugar, 2 tablespoons
- Melted and cooled butter, 2 tablespoons
- Chocolate chips, 12 oz.
- Baking powder, 1 tablespoon
- ¼ teaspoon salt
Steps to Follow
Butter and milk should be combined in a small saucepan. Stir the butter over low heat until it completely melts. After it has cooled slightly, turn off the heat. To a large bowl, combine the flour, sugar, baking powder, and salt.
To whisk the eggs, place them in a large bowl. Whisk the milk mixture into the eggs. Blend the dry ingredients until they are barely combined. Finally, stir in the chocolate chips.
An oversized skillet or griddle should be heated over medium heat. Heat 1 teaspoon butter until it begins to bubble. Each pancake should have 3 tablespoons of batter and be cooked until golden brown on the bottom and bubbly on top. After turning, cook for another minute. Another 30 seconds. Another golden brown. Keep trying until you reach the desired color. Warm up before serving.
- Your batter shouldn’t be overmixed. Lumpy batter is fine!
- The batter should rest for a short period of time after setting the table and warming the griddle.
- A hot pan is the key to making perfect pancakes. To avoid charring, I simply flick a bit of water on the grill. I will begin with one small test pancake if the mixture immediately sizzles.
- It is time to flip the pancakes when bubbles start forming and bursting. This will occur as soon as the batter goes on the grill. Rather than being light and fluffy, you will have undercooked and heavy cookies if you flip them before the bubbles burst.
- If you want to make a lot of pancakes, but you have a limited amount of space, you can cook them all on one griddle. In order to serve everyone breakfast at the same time, how would you keep them warm? You should set the oven to 200 degrees Fahrenheit. Remove the cooled pancakes from the oven and lay them out on a baking sheet. Avoid covering them with foil to prevent them from becoming limp.
- Our recommendation is to serve your pancakes with warm syrup, so your pancake won’t cool off as the syrup cools.
- The pancake batter can be prepared ahead of time, but no more than 24 hours in advance, or else it won’t be light and fluffy.
- You can keep the leftover batter in the refrigerator for up to 24 hours if you happen to have some left over.
- If you have leftover pancakes, what are you going to do with them? Both freezing and refrigeration are options. Toasters are great for reheating a few at a time. For a large batch to be heated, place them on a baking sheet, cover lightly with foil, and bake at 350 degrees F until they are warm.
FAQs About How to Make Chocolate Chip Pancakes?
1. Is it possible to skip baking powder?
If you don’t have baking powder, you can substitute baking soda with an acid (like cream of tartar). In place of cream of tartar, you can also mix 14 teaspoons of baking soda with 12 teaspoons of vinegar or lemon juice if you do not have cream of tartar.
2. Is baking powder necessary for pancakes?
The two main chemical leaveners in pancakes are baking powder and baking soda. By forming bubbles in the batter, cakes become light and fluffy. The result is a very puffy, chalky pancake when you add too much baking powder. If you add too little, you end up with a flat, limp pancake.
3. Why do pancakes turn out so flat if I don’t add baking powder?
Pancakes with whipped egg whites have an incredibly fluffy texture due to the replacement of baking powder with egg whites. Preparation is quick and easy!
4. Is there a reason why my pancakes don’t rise?
With pancake batter, proportions are paramount to success, just as with cakes with layers. A pancake such as this wouldn’t rise enough if it consisted of too much baking soda. It would also taste bitter if it had too little baking soda. Use a measuring cup and spoon to prevent wonky pancakes.
5. How can self-raising flour be made without baking powder?
Baking powder and flour are mixed specifically in self-raising flour. In this case, white flour and baking powder will be listed separately in the recipe. Baking powder is often needed to help banana cake rise, as its batter is heavier than that of self-rising flour.