Chocolate Chip Pancakes Syrup (Print Version)

Golden pancakes filled with chocolate chips, served warm with a sweet syrup drizzle.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 1/4 cups milk
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Add-ins & Toppings

10 - 3/4 cup semi-sweet chocolate chips
11 - Maple syrup, for serving

# Preparation Steps:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, leaving some lumps.
04 - Carefully fold the chocolate chips into the batter without overmixing.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with butter.
06 - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form and edges set.
07 - Flip pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue cooking remaining batter, adding more butter as needed.
09 - Serve the pancakes warm, stacked, and drizzled generously with maple syrup.

# Expert Advice:

01 -
  • They're deceptively easy to make, yet feel special enough to impress anyone sitting at your table.
  • Melty chocolate chips make every bite feel indulgent without requiring any fancy techniques.
  • The whole thing comes together in under 30 minutes, which means breakfast can actually feel leisurely instead of rushed.
02 -
  • Don't stir or overmix the batter when combining wet and dry ingredients, no matter how tempting it is to make it perfectly smooth, or your pancakes will turn tough and rubbery.
  • Wait for bubbles to form on the surface before flipping, because that's nature's sign that the bottom is set and the inside is cooking evenly.
03 -
  • Make a double batch and freeze extras on a baking sheet, then reheat them in the toaster for busy mornings when you want that same homemade magic without starting from scratch.
  • Let your batter rest for 5 minutes before cooking so the baking powder and baking soda have time to activate, creating even more lift and fluffiness.

Go Back