The BEST Fluffy Chocolate Chip Pancakes: Quick & Easy Homemade Recipe
Make the ultimate weekend breakfast with these incredibly fluffy chocolate chip pancakes. This easy, homemade recipe uses simple pantry staples to create golden pancakes loaded with melty chocolate chips. Get ready for a family favorite that comes together fast.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 12 pancakes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk (or milk mixed with 1 tablespoon vinegar)
- 2 large eggs, separated
- 1/4 cup unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate medium bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until combined.
- Combine batters: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine.
- Whip egg whites: In a clean, separate bowl, use an electric mixer to beat the two egg whites until stiff peaks form. This is the secret to maximum fluffiness.
- Fold in whites and chips: Gently fold the stiff egg whites into the pancake batter in two additions until mostly incorporated. Fold in the chocolate chips last.
- Heat the griddle: Heat a large non-stick griddle or skillet over medium heat. Lightly grease with butter. The griddle is ready when a drop of water sizzles immediately.
- Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the second side until done.
- Serve immediately: Stack the pancakes high and serve warm with your favorite toppings like maple syrup or fresh fruit.
Notes
- For the fluffiest results, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
- If you do not have buttermilk, mix 1 3/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- For even distribution, toss the chocolate chips with one teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 85