Name: Chocolate Chip Pancakes
Prep time: 15 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 c. all-purpose flour; 1 c. mini semisweet chocolate chips (about 6 ounces); 1/3 c. sugar; 4 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt (iodized); 1 1/4 c. whole milk, plus more as needed for thinning; 3/4 c. buttermilk; 1 large egg; 1 tbsp. vanilla extract (generous); 1/4 c. (4 tablespoons) salted butter, melted and cooled, plus more for greasing the griddle and serving; Maple or pancake syrup, for serving; Whipped cream, for serving; Sliced strawberries, for serving

Step 1In a large bowl, stir together the flour, chocolate chips, sugar, baking powder, baking soda, and salt.

Step 2In a separate bowl, whisk together the milk, buttermilk, egg, and vanilla. While whisking briskly, drizzle in the melted butter.

Step 3Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined. The batter should still be lumpy (don't try to stir the lumps out).

Step 4Important: Cover the bowl with plastic wrap and allow the batter to rest on the counter for 45 minutes to 1 hour (if you can! If you don't have time, don't sweat it—they'll still be good). Before frying, add up to 1/4 cup additional milk if you want thinner pancakes. (Or leave as is if you like them thick and fluffy.)

Step 5Heat a griddle or skillet over medium heat. Smear with butter and drop 1/3 cup (or 1/4 cup if you prefer smaller pancakes) helpings on the griddle. Let cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1 to 1 1/2 minutes. Serve with syrup, whipped cream, and strawberries.

Chocolate Chip Pancakes

Ingredients

Directions

Breakfast