Chocolate Chip Pancakes

Course: Breakfast

Cuisine: American, Kosher, Pescatarian, Vegetarian

Keyword: Dairy, Kid-friendly, Milchig, Nut-free, Tisha B'av

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings:

Calories: 296kcal

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.

Print Recipe

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 teaspoon 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.

Notes

These Chocolate Chip Pancakes are a classic short-stack style. That means they are thin and a little crispy on the outside.

Nutrition