Why are my pancakes flat instead of fluffy?

Flat pancakes usually mean your baking powder might be expired or you overmixed the batter. Check that your baking powder is fresh (test by putting a little in water—it should bubble vigorously), and remember to mix just until ingredients are combined, leaving some small lumps in the batter.

Can I make the batter ahead of time?

While it's best to make pancake batter fresh, you can refrigerate it for up to 24 hours. The pancakes might not be quite as fluffy, but they'll still be delicious. Give the batter a gentle stir before using, as it will thicken in the refrigerator.

What if I don't have whole milk?

Any milk works in this recipe, though the richness will vary. For the closest substitute, use 2% milk with a splash of cream. Plant-based milks like almond or oat milk also work, though the texture and flavor will be slightly different.

Are these too sweet for breakfast?

Despite the chocolate chips, these pancakes aren't overly sweet—there's just 1 tablespoon of sugar in the batter. The chocolate provides pockets of sweetness rather than making the entire pancake sugary. Balance them with fresh fruit or yogurt for a well-rounded breakfast.

Chocolate Chip Pancakes Recipe

Description

Fluffy and delicious Chocolate Chip Pancakes, perfect for a sweet and satisfying breakfast or brunch. These pancakes are easy to make and feature melted chocolate chips in every bite.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp kosher salt
1 tbsp granulated sugar

Wet Ingredients

1 large egg
1 1/2 cups whole milk
3 tbsp unsalted butter, melted

Mix-Ins

1 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. This helps ensure all the dry ingredients are evenly mixed and free of lumps.
Incorporate the Wet Ingredients: Add the egg, milk, and melted butter to the bowl with the dry ingredients. Stir until just combined. It’s okay if there are small lumps—be careful not to overmix as this can affect the pancake texture.
Add the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
Heat the Pan: Heat a tablespoon of vegetable oil or butter in a nonstick sauté pan over medium-high heat. When the pan is hot, pour 1 cup of batter into the center and let it spread naturally.
Cook the First Side: Let the batter cook until bubbles form on the surface and the edges appear dry. This usually takes about 2 minutes.
Flip and Cook the Other Side: Flip the pancake carefully and cook for another 1-2 minutes until both sides are golden brown.
Serve Immediately: Top the pancakes with your desired garnishes, such as syrup, whipped cream, or additional chocolate chips, and serve warm.

Notes

Do not overmix the batter; lumps in the batter are normal and will result in fluffier pancakes.
If you don’t have chocolate chips, you can substitute with chopped chocolate or leave them out altogether.
Ensure the pan is sufficiently hot before adding the batter to get a nice golden crust.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Nutrition

Serving Size: 1 pancake
Calories: 310
Sugar: 12g
Sodium: 550mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg