Description
These Chocolate Chip Pancakes are thick, fluffy, and packed with melty chocolate chips. Made with simple pantry staples, they come together quickly and cook up golden brown in a non-stick pan. Perfect for a cozy breakfast or brunch treat, they feature a light batter aerated with whipped egg whites for extra fluffiness.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 tablespoons oil
- 1 large egg, separated
Other
- 1/4 cup chocolate chips
- Oil for greasing the pan
Instructions
- Prepare Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well to evenly distribute the leavening agents and seasonings.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, oil, and egg yolk until fully combined and smooth.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the pancakes.
- Whip Egg Whites: In a clean bowl, beat the egg white until stiff peaks form, which will help create light and fluffy pancakes.
- Fold in Egg Whites: Slowly fold the whipped egg whites into the batter using a gentle folding motion to keep the mixture airy and light.
- Add Chocolate Chips: Gently fold the chocolate chips into the batter, ensuring even distribution without deflating the batter.
- Cook the Pancakes: Heat a non-stick pan over medium heat and lightly grease it with oil. Once hot, spoon large dollops of batter onto the pan and immediately cover with a lid. Cook for 2-3 minutes until bubbles form and the underside is golden.
- Flip and Finish Cooking: Remove the lid carefully, flip the pancakes using a spatula, and cook for an additional 2 minutes uncovered until the second side is golden and the pancakes are cooked through.
- Repeat and Serve: Repeat cooking steps with the remaining batter. Serve hot with your favorite toppings or syrup.
Notes
- These pancakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- If you prefer crispier edges, cook uncovered for a little longer on each side.
- Use a non-stick pan or lightly greased skillet to prevent sticking without adding excessive oil.
- Whipping the egg whites separately is key to achieving light, fluffy pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 206 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
