Description

This popular Chocolate Chip Pancakes recipe has the perfect light and airy pancake batter. Creating super fluffy pancakes that taste like chocolate chip cookies thanks to warm, gooey melted chocolate chips brown sugar and vanilla. Perfect for breakfast and brunch to feed a crowd or to please the chocolate chip lovers in the family.

Ingredients

2 cups all-purpose flour (spooned and leveled)

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cinnamon, optional

1 large egg, room temperature

1/2 cup sour cream (can substitute with full-fat greek yogurt)

1/3 cup light brown sugar

1 1/2 cups milk

1 teaspoon vanilla

4 tablespoons butter, melted (plus extra for cooking)

1 cup semi-sweet chocolate chips

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Instructions

In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
In a second bowl, beat the egg, sour cream and brown sugar together, then add milk and vanilla. Lastly, add the melted butter (added last so as not to scramble the egg). (It is normal for the butter to solidify a bit into tiny chunks when it is added to the cold milk mixture.)
Pour the liquid ingredients into the bowl with the dry ingredients and stir gently together until no dry flour remains. (A few lumps are okay. Be careful not to overstir.)
Fold in the chocolate chips.
Let the batter rest for 5 minutes. It will get more fluffy and foamy.
Heat a skillet on the stove top to medium heat. Grease the skillet with a bit of butter. Once the butter starts to sizzle, cook the pancakes, using about ¼ cup of batter for each pancake. Cook for 2-3 minutes, until a few bubbles have formed on top of the pancakes and the bottom is light brown. Flip and cook for another 1-2 minutes until the top springs back when pressed gently on top with finger. Butter the pan after each batch for a crisp, buttery outside.
Serve with butter and maple syrup.

Notes

Storage and reheating instructions:

Store any leftover pancakes covered in wrap or using an airtight container for up to 5 to 7 days in the fridge.

You can freeze cooked and cooled pancakes by double wrapping them tightly in plastic wrap then aluminum foil for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat in the skillet on the stove top over a medium low heat just until warmed through.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Stoevetop
Cuisine: American