Rich and Fluffy Chocolate Chip Pancakes

By Rebecca St. Clair

There is nothing quite like a big stack of warm, syrup soaked, chocolate chip pancakes! There are few things that my kids get more excited about, first thing in the morning, than chocolate chip pancakes!

Warm, soft, pillowy pancakes, perfect for sponging up maple syrup. To make these extra fluffy pancakes even more of a treat, we add in a generous scoop of chocolate chips for a rich and decadent melty bite of chocolate!

Honestly, we never use pancake mix in our house. These pancakes only use simple ingredients that you probably have in your kitchen right now. Plus, they taste even better than any box mix!

Not only is this recipe kid approved for taste, it is also easy enough for the kids to jump in and help make. We make this recipe so often, my kids know exactly what to do.

This recipe comes together quickly and easily so you can even get this ready and on the table during those busy weekday mornings. For even more time savings, get out the griddle and make a bunch all at once. Or, make them in a frying pan.

How to store chocolate chip pancakes

Pancakes are a great breakfast that you can make ahead of time and store away for a quick homemade meal later!

Fridge

To store your chocolate chip pancakes in the fridge,

• Allow the pancakes to cool to room temperature.
• Place the pancakes in an airtight container, or on a plate covered in plastic wrap.
• If you are worried about your pancakes sticking together, place a square of parchment paper in between the layers.
• Store in the fridge for up to 4 days.

Freezer

Chocolate pancakes freeze extremely well. This is my favourite way to store a big batch of pancakes to enjoy all throughout the week.

To freeze the chocolate chip pancakes,

• Allow the pancakes to come to room temperature.
• Place the pancakes in a single layer on a baking sheet and freeze for 1 hour.
• Place the pancakes in an airtight container or in a freezer bag.
• Store in the freezer for up to 3 months.
• To reheat these pancakes, you can remove the amount you need and pop them in a toaster, toaster oven, or in the microwave, until heated through.

How to serve Chocolate chip pancakes

These chocolate chip pancakes are best served fresh and warm with a generous drizzle of real maple syrup on top.

For a hearty breakfast, serve them with a side of fresh fruit and any breakfast meat like sausage, bacon, or ham for the perfect weekend meal.

For a decadent restaurant quality breakfast, spread on some Nutella and top with sliced bananas.

How to achieve the perfect fluffy pancakes

Batter consistency

Consistency is key for this batter, once you’ve made pancakes a few times you will know the exact consistency that is needed for the perfect fluffy pancake.

The batter should be thick not runny. This will give the batter enough structure so all of the little bubbles made by the baking soda and baking powder will be captured inside the pancakes making them soft and pillowy.

Baking powder and soda

Baking powder and baking soda. These ingredients are used to leaven the pancakes. The baking powder will start to foam and activate as soon as is contacts liquid in the batter. It will then activate again when heated.

The baking soda is going to mix with the acid (the vinegar) in the batter and start to bubble. This is going to give that extra fluffy restaurant quality pancake!

However, make sure to cook your pancakes right away, since these leaveners are at their peak when they are mixed into the batter.

How to achieve the perfect tender pancake texture

Pancakes should be soft, super tender, and melt in your mouth. To achieve this you need to do as little as possible to the batter. That’s right, less is more when it comes to pancakes.

Mix your batter until it just comes together, no more. If there are still a few lumps and bumps in the batter, that is fine!

The more you mix the batter, the more gluten will develop which means a tough and chewy pancake.

How to make rich and fluffy Chocolate Chip Pancakes

Ingredients

1 ½ cups milk 375 ml

2 Tablespoons vinegar 30 ml

1 egg

2 Tablespoons oil 30 ml

1 teaspoon baking powder 5 ml

½ teaspoons baking soda 2.5 ml

½ tsp salt. 2.5 ml

1 ½ cups all-purpose flour 340 g

½ tsp cinnamon 2.5 ml

1/3 cup semi-sweet chocolate chips 60 g

Method

1. In a large bowl, add the milk and the vinegar. Set it aside 5 minutes to sour the milk.
2. Preheat a griddle, or pans, to medium-low.
3. Whisk in the egg and oil.
4. Sprinkle in the baking powder, baking soda, salt, and cinnamon.

5. Add in the flour and chocolate chips.

6. Stir until just combined.

7. Melt enough butter to just coat the surface of the griddle or pans.

8. Pour in a circular shape about 1/3 of a cup of batter, for each pancake.

9. Once you see the sides are set and there are bubbles breaking on the surface of the batter, flip the pancakes to the other side.

10. Cook about 1 minute more on the opposite side.

11. Serve immediately with maple syrup or your favourite toppings!

If you’re a big fan of pancakes like me, you need to check out some of my favourites! pancakes

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