Fluffy Chocolate Chip Morning Pancakes
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Keyword: chocolate chip pancakes, easy breakfast, Fluffy Chocolate Chip Morning Pancakes, fluffy pancakes, sweet breakfast treat
- 1 ¾ cups all-purpose flour lightly spooned and leveled
- 1 ½ tablespoons baking powder fresh for best rise
- 2 ½ tablespoons granulated sugar adjust sweetness to taste
- 1 teaspoon salt fine for even seasoning
- 1 large egg room temperature for fluffiness
- 1 ½ cups milk whole or 2% for creaminess
- 3 tablespoons unsalted butter melted cooled slightly
- 1 ¼ cups mini chocolate chips semi-sweet evenly distributed
- additional butter for pan greasing about 4 tablespoons unsalted melted
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.
These pancakes are pure morning magic—soft, warm, and chocolatey. Perfect for cozy weekends or quick weekday treats that bring smiles to the table.
Serving: 1 serving | Calories: 260kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 16g | Vitamin A: 170IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 2mg