Description
These Chocolate Chip Pancakes are thick, fluffy, and irresistibly delicious, made using simple pantry staples. Perfect for a quick and satisfying breakfast, they combine the classic comfort of pancakes with the sweet indulgence of melty chocolate chips, cooked to golden perfection on the stovetop.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 tablespoons oil
- 1 large egg (separated)
Add-ins
- 1/4 cup chocolate chips
Instructions
- Mix dry ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute all the dry components.
- Combine wet ingredients: In a separate bowl, whisk together the milk, oil, and egg yolk until smooth and fully combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
- Beat egg whites: In a third bowl, beat the egg whites until stiff peaks form, which will add lightness and fluffiness to the pancakes.
- Fold egg whites into batter: Carefully fold the beaten egg whites into the pancake batter until fully incorporated to keep the batter airy.
- Add chocolate chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Heat the pan: Add a small amount of oil to a non-stick pan and heat it over medium heat until hot but not smoking.
- Cook pancakes: Drop large spoonfuls of the pancake batter onto the pan and immediately cover with a lid to trap steam and cook evenly. Cook for 2-3 minutes, then remove the lid, flip the pancakes, and cook for an additional 2 minutes until golden and cooked through.
- Repeat cooking: Continue cooking the remaining batter in batches, adding more oil if necessary, until all pancakes are cooked and ready to serve.
Notes
- These pancakes are best served warm for the melting chocolate chips and fluffy texture.
- To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven set to 200°F (90°C).
- You can substitute the all-purpose flour with whole wheat flour for a healthier variant, though texture will be slightly denser.
- For a dairy-free version, replace milk with almond or oat milk, and use a suitable oil.
- Be careful not to overmix the batter to maintain fluffy pancakes.
- Watch the step-by-step video demonstration to perfect your technique.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 206 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
