Fluffy Homemade Chocolate Chip Pancake Recipe. This easy pancake recipe makes a few servings and features a soft, golden batter loaded with semi-sweet chocolate chips. Perfect for breakfast, brunch, or quick weekend mornings. Ideal for chocolate chip pancakes, single-serving pancakes, and homemade pancake recipes.
Ingredients (US & Metric)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ teaspoon vanilla extract
- 1 tablespoon butter, melted
- ⅓ cup semi-sweet chocolate chips
- Optional toppings: butter, pancake syrup, whipped cream, fruit
Instructions
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg. Add milk, vanilla, and melted butter, and whisk until fully combined.
- Pour the wet mixture into the dry ingredients. Stir gently until no dry flour remains. Small lumps are okay.
Tip: If the batter is thicker than you prefer, add an extra tablespoon of milk. - Fold in the chocolate chips evenly throughout the batter.
- Heat a little butter in a 10-inch skillet over medium heat. Pour about ¾ cup of batter into the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancake and cook the other side for another minute, until golden. Remove to a plate.
- Repeat with the remaining batter.
- Serve warm with butter, pancake syrup, whipped cream, or fresh fruit.
Why You’ll Love This Recipe
These small batch pancakes are fluffy, rich, and studded with chocolate chips. They’re perfect for a quick breakfast or brunch without making a huge batch.
Tips
- Preheat the skillet properly to ensure even cooking and golden edges.
- Don’t overmix the batter; a few small lumps help make the pancakes light and fluffy.
- Use a non-stick skillet or lightly butter the pan to prevent sticking.
Variations and Substitutions
- Chocolate chips: Try white chocolate, dark chocolate, or peanut butter chips.
- Flour: Substitute with whole wheat or gluten-free flour for dietary needs.
- Add-ins: Fold in berries, nuts, or shredded coconut for extra flavor.
FAQs
Q: Can I make the batter ahead of time?
A: Yes, refrigerate for up to 24 hours, then stir gently before cooking.
Q: Can I cook these pancakes without chocolate chips?
A: Absolutely, they’re just as fluffy and delicious plain or with other mix-ins.
Q: How do I store leftovers?
A: Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.
Serving
Serve these chocolate chip pancakes warm with your favorite toppings like butter, syrup, whipped cream, or fresh fruit. Perfect for individual breakfasts, weekend brunches, or a sweet treat anytime.
Small Batch Chocolate Chip Pancakes
2
servings5
minutes10
minutesIngredients
1 cup 1 all-purpose flour
1 teaspoon 1 baking powder
½ tablespoon granulated sugar
¼ teaspoon salt
1 large 1 egg
¾ cup milk
¼ teaspoon vanilla extract
1 tablespoon 1 butter, melted
⅓ cup semi-sweet chocolate chips
Optional toppings: butter, pancake syrup, whipped cream, fruit
Directions
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg. Add milk, vanilla, and melted butter, and whisk until fully combined.
- Pour the wet mixture into the dry ingredients. Stir gently until no dry flour remains. Small lumps are okay.
- Tip: If the batter is thicker than you prefer, add an extra tablespoon of milk.
- Fold in the chocolate chips evenly throughout the batter.
- Heat a little butter in a 10-inch skillet over medium heat. Pour about ¾ cup of batter into the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancake and cook the other side for another minute, until golden. Remove to a plate.
- Repeat with the remaining batter.
- Serve warm with butter, pancake syrup, whipped cream, or fresh fruit.
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