Ingredients
Method
- Sift together the flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, beat the egg until light and airy. Add 1 ¼ cups of milk and the melted butter, stirring gently until combined.
- Pour the wet mixture into the dry ingredients and stir until just moistened, avoiding overmixing. If the batter seems too thick, add remaining milk gradually to reach a pourable consistency. Fold in the chocolate chips and let the batter rest for 5 minutes.
- Heat a large non-stick skillet over medium-low heat. Melt about ½ tablespoon of butter in the pan. Ladle roughly ¼ cup of batter per pancake, forming 3–4 pancakes at a time. Cook until bubbles appear on the surface, then flip and brown the opposite side.
- Remove any excess butter with a paper towel. Repeat the process with the remaining batter, adding more butter as needed.
Nutrition
Notes
These pancakes are pure morning magic—soft, warm, and chocolatey. Perfect for cozy weekends or quick weekday treats that bring smiles to the table.
