Chocolate Chip Pancakes are thin, shortstack-style pancakes with mini chocolate chips throughout. This is hands-down the favorite pancake flavor of all of my children. A big, fluffy buttermilk pancake? No, thank you...we just want chocolate.
I have made so many different types of pancakes. I've made them with different flours, whole grain, gluten-free, thick, thin and just about every flavor imaginable. I'm a huge fan of breakfast foods and this is an area where I really like to let my creative juices loose. These chocolate chip pancakes have been thoroughly tested and approved by the masses. They pair perfectly with a little drizzle of honey and a big dollop of fresh whipped cream.
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Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes
Ingredients:
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1-⅓ Cups Milk
- 2 Eggs
- 2-½ Tablespoons Oil
- ½ Cups Water
- ¼ Cups Mini Chocolate Chips
Instructions:
- Warm your griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Milk, Eggs and Oil and Water.
- Pour the Milk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps.
- Stir in the Mini Chocolate Chips.
- Use either spray oil or a tsp of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- For each pancake, pour in ¼ cup of batter. When the edges look dry and the center is bubbly, flip. If your temperature is right, it should be a perfect golden brown at this point. If not, adjust heat before pouring the next pancake.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Hold them in your warm oven while you prepare the last flavor. These Chocolate Chip Pancakes are a classic short-stack style. That means they are thin and a little crispy on the outside.
Chocolate Chip Pancakes
Ingredients
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1-⅓ Cups Milk
- 2 Eggs
- 2-½ Tablespoons Oil
- ½ Cups Water
- ¼ Cups Mini Chocolate Chips
Instructions
- Warm your griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Milk, Eggs and Oil and Water.
- Pour the Milk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps.
- Stir in the Mini Chocolate Chips.
- Use either spray oil or a tsp of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- For each pancake, pour in ¼ cup of batter. When the edges look dry and the center is bubbly, flip. If your temperature is right, it should be a perfect golden brown at this point. If not, adjust heat before pouring the next pancake.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Hold them in your warm oven while you prepare the last flavor.
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