Fluffy Chocolate Chip Pancake Recipes

MINI CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
• Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

CHOCOLATE CHIP PANCAKES

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.

CHOCOLATE CHIP PANCAKES

Steps:

• In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
• In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
• Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

CHOCOLATE CHIP PANCAKES

Steps:

• The second side will cook more quickly-in about half the time as the first side. Lift slightly to see if they are browned on the bottom.
• Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
• Enjoy.

FLUFFY CHOCOLATE CHIP PANCAKES RECIPE

Steps:

• Whisk all dry ingredients together in a small bowl.
• In a medium bowl, mix together all of the wet ingredients. Start by gently whisking the egg to break the yolk down.
• Add the dry and wet ingredients together and mix using a whisk.
• Add in the semi-sweet chocolate chips and mix to combine.
• Heat a griddle (or medium pan) over medium heat and pour batter using a measuring cup or ladle to your preferred size.
• Flip pancakes after about 2 minutes, when bubbles begin to appear in the tops.
• Let cook for an additional 1 minute once flipped, then remove from heat and serve with a drizzle of maple syrup and fresh fruit.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl whisk together the eggs, melted butter, vanilla extract and buttermilk.
• Add the wet ingredients to the dry ingredients, stirring only until just combined. The batter should be lumpy. Last, fold in the chocolate chips.
• Heat a large skillet or griddle on medium heat. Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don't let the pan get too hot - you want a nice, even heat.
• Serve with a butter and a healthy dose of maple syrup! The options are endless!

LIGHT AND FLUFFY CHOCOLATE CHIP PANCAKES

Steps:

• 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.

FLUFFY CHOCOLATE CHIP PANCAKES

Steps:

• 1. Combine milk with vinegar in a medium bowl and set aside for about 5 minutes.
• 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• 3. Whisk egg and butter into milk.
• 4. Pour the wet ingredients into the flour mixture and whisk until lumps are gone.
• 5. Gently fold in chocolate chips.
• 6. Heat a large skillet or griddle and coat with cooking spray. Pour 1/4 cupfuls of batter onto griddle and cook until bubbles appear on the surface.
• 7. Flip with a spatula and cook until browned.
• 8. Enjoy with some bacon or sausage and a cup of coffee and orange juice.