Description
These chocolate chip pancakes are thick, fluffy, and loaded with melty chocolate chips. Using simple pantry staples and classic techniques like folding beaten egg whites into the batter ensures an extra light texture. Cooked on the stovetop in a non-stick pan, they’re perfect for a quick and satisfying breakfast or brunch that everyone will love.
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)
- 1/4 cup chocolate chips
Instructions
- Mix dry ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute the leavening and seasoning.
- Combine wet ingredients: In a separate bowl, whisk together the milk, oil, and egg yolk until smooth and well combined.
- Combine wet and dry: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Beat egg whites: In a clean, dry bowl, beat the egg white until stiff peaks form. This aerates the whites for extra fluffy pancakes.
- Fold in egg whites: Carefully fold the beaten egg whites into the batter, maintaining as much air as possible to keep the batter light.
- Add chocolate chips: Gently fold in the chocolate chips evenly throughout the batter.
- Cook pancakes: Heat a non-stick pan over medium heat and lightly oil it. Once hot, drop large spoonfuls of batter onto the pan and immediately cover with a lid to cook. Cook for 2-3 minutes until bubbles appear and edges look set, then remove the lid, flip the pancakes, and cook for another 2 minutes until golden and cooked through.
- Serve warm: Repeat the cooking process with remaining batter. Serve pancakes warm with your favorite toppings.
Notes
- These pancakes are best served fresh for maximum fluffiness and melty chocolate chips.
- If you prefer, substitute vegetable oil with melted butter for richer flavor.
- Use a non-stick pan or lightly grease to prevent sticking.
- Covering the pan traps steam and helps the pancakes cook evenly and rise well.
- For a dairy-free option, substitute milk with any plant-based milk.
- Watch the accompanying video to see this recipe made step-by-step in a home kitchen.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5 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: 30 mg
