Can I make the batter the night before?

While it's best to mix the batter fresh, you can prepare the dry and wet ingredients separately the night before. Combine them just before cooking for optimal fluffiness, as baking powder activates once wet.

Why are my pancakes not fluffy?

Fluffiness issues usually stem from overmixing the batter, expired leavening agents, or not allowing the batter to rest. Ensure your baking powder is fresh (replace every 6 months) and mix just until ingredients are combined.

Can I use frozen chocolate chips?

Yes! Using frozen chips can actually be beneficial as they're less likely to melt completely during cooking, creating more defined chocolate pockets within your pancakes.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface and edges that appear set and slightly dry. This usually takes 2-3 minutes on the first side at medium heat.

Are chocolate chip pancakes suitable for freezing?

Absolutely! Once cooled, freeze in a single layer, then transfer to freezer bags with parchment paper between layers. They maintain quality for up to 2 months and reheat beautifully.

Can I make these pancakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ¼ teaspoon xanthan gum if your blend doesn't include it for better texture.

What's the best chocolate to use?

Semi-sweet chocolate chips (50-60% cacao) offer the ideal balance, but feel free to use milk chocolate for sweeter results or dark chocolate (70%) for less sweetness and more antioxidants.

Ultimate Chocolate Chip Pancakes Your Family Will Love

Description

Fluffy, delicious chocolate chip pancakes that combine the comforting warmth of classic pancakes with irresistible melted chocolate chips. These pancakes strike the perfect balance between breakfast staple and sweet indulgence, creating a special morning treat your family will request again and again.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¾ cup semi-sweet chocolate chips
Butter or cooking spray for the griddle

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate medium bowl, whisk the eggs until light and frothy (about 30 seconds). Add buttermilk, melted butter, and vanilla extract, whisking until well combined.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just until combined. Some small lumps are okay.
Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Allow the batter to rest for 5-10 minutes.
Heat a griddle or large non-stick skillet over medium heat. Test readiness by sprinkling a few drops of water on the surface – they should sizzle and dance. Apply a light coating of butter or cooking spray.
Pour approximately ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
Flip once and cook until the second side is golden brown, about 1-2 minutes more.
Transfer cooked pancakes to an oven-safe plate in a 200°F oven to keep warm while cooking the remaining batter.

Notes

For best results, bring refrigerated ingredients to room temperature before mixing.
Reserve some chocolate chips to sprinkle directly onto pancakes while cooking for visible chocolate on top.
The batter should be slightly lumpy – do not overmix or pancakes will become tough.
Resting the batter for 5-10 minutes allows the gluten to relax and leavening agents to start working, resulting in fluffier pancakes.
For a healthier version, substitute whole wheat flour for half the all-purpose flour and use dark chocolate chips.
Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 420
Sugar: 18g
Sodium: 680mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 10g
Cholesterol: 125mg

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