Chocolate Chip Pancakes

Fluffy, cozy, and kid-approved these Chocolate Chip Pancakes turn any busy morning into something special. Light, golden, and dotted with melty mini chocolate chips, this easy recipe comes together in under 20 minutes. Add a touch of caramel extract for a toffee-like twist that makes them taste like your favorite diner pancakes without the sugar overload.

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Prep Time 10

Cook Time 10

Total Time 25

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

1½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder aluminum-free preferred
½ teaspoon salt
1 cup milk dairy or almond milk
1 large egg
2 tablespoons melted butter or oil
½ teaspoon vanilla extract
¼ teaspoon caramel extract optional for rich flavor
½ cup mini chocolate chips semi-sweet preferred

Equipment

1 Large mixing bowl
1 Medium bowl
1 whisk
1 silicone spatula
1 Non-stick skillet or griddle
1 measuring cups and spoons

Method

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk milk, egg, melted butter, vanilla, and caramel extract (if using).
Pour wet ingredients into dry and stir gently until just combined small lumps are okay.
Fold in mini chocolate chips gently.
Heat a greased griddle or non-stick skillet over medium heat.
Scoop ¼ cup batter per pancake onto the surface. Cook until bubbles form and edges look set (2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm with maple syrup, bananas, or powdered sugar.

Nutrition

Calories: 280kcal

Notes

Make-ahead tip: Mix dry ingredients the night before for faster mornings.
Storage: Store in an airtight container for 3 days or freeze up to 2 months. Reheat in toaster for best texture.
Variation ideas: Try adding mashed banana, chopped nuts, or cocoa powder for new flavors.

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