Chocolate Chip Pancakes
Start your morning with the perfect blend of nostalgia and indulgence. These light and fluffy chocolate chip pancakes are a crowd-pleaser, loaded with gooey chocolate in every bite. They're a breakfast treat your entire family will adore.
Ingredients
- 1 cup all-purpose flour
- ¾ cup milk
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips or more, if preferred
- Cooking spray
Instructions
- Prepare the Buttermilk
- In a small bowl, combine the milk and vinegar. Allow the mixture to rest for approximately 5 minutes to create a tangy buttermilk substitute.
- Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Ensure the ingredients are evenly distributed.
- Combine Wet Ingredients
- Whisk the egg, melted butter, and vanilla extract into the prepared buttermilk until the mixture is smooth and cohesive. Gradually pour this wet mixture into the bowl of dry ingredients, stirring gently until just combined. Fold in the mini chocolate chips, being cautious not to overmix. Let the batter rest for 5 minutes; it will be thick.
- Cook the Pancakes
- Heat a large skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray. Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, about 2 to 4 minutes. Flip each pancake with a spatula and continue cooking until golden brown, an additional 2 to 3 minutes.
- Serve and Enjoy
- Repeat the process with the remaining batter. Serve the pancakes warm and immediately.
Notes
Consider replacing chocolate chips with sprinkles, blueberries, or caramel chips for a delightful variation.