This recipe for fluffy chocolate chip pancakes has been my weekend ritual for years. I first developed the proportions on a rainy Saturday when I wanted pancakes that were tall and airy yet tender in the middle, not dense or cakey. The texture comes from a simple balance of flour, baking powder, and careful mixing; the chocolate chips are an indulgent shortcut that makes the pancakes feel celebratory without adding fuss. These are the pancakes I make when guests arrive unexpectedly or when the kids ask for something special on a weekday morning.

What makes this version special is its forgiving technique: a light batter that tolerates a bit of overmixing early on, a hot griddle that gives predictable browning, and a little melted butter folded in for flavor and structure. The result is a stack that has a crisp, golden exterior and an interior with visible air pockets that melt into soft crumbs. Taste-wise, the chips add bursts of chocolate that pair beautifully with a pat of butter and maple syrup. The recipe scales easily, reheats well, and relies on pantry staples, so it has become my go-to when I want a comforting, quick breakfast that still feels homemade.

Ingredients

• All-purpose flour (1 1/2 cups): Use a spoon-and-level technique when measuring to avoid packing. I prefer King Arthur or Gold Medal for consistent texture. The flour provides structure and a tender crumb when combined with the right amount of leavening.
• Baking powder (2 1/2 teaspoons, aluminum-free): Fresh baking powder is essential; it supplies lift and that delicate, open texture. Aluminum-free varieties eliminate any metallic aftertaste.
• Salt (1/2 teaspoon): Balances sweetness and enhances the batter's overall flavor. Use fine sea salt or table salt measured by volume as listed.
• Sugar (1 tablespoon): A little sugar helps with browning and flavor. Adjust to taste if you prefer less sweetness.
• Milk (1 1/4 cups): Whole milk gives the richest result; 2% works well too. For lighter pancakes, a lower-fat milk is acceptable but may slightly reduce tenderness.
• Egg (1 large): Adds structure and emulsifies the batter. Bring to room temperature for more even mixing.
• Butter, melted (3 tablespoons): Imparts flavor and richness. Cool slightly before adding so it does not cook the egg.
• Chocolate chips (1/3 cup): Semi-sweet is classic; use mini chips for a more even distribution or dark chips for a richer chocolate note.

Instructions

Make the batter: In a large bowl, sift or whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly combined and aerated. Make a shallow well in the center and pour in 1 1/4 cups milk, 1 large egg, and 3 tablespoons melted butter that has cooled slightly. Stir with a whisk or fork just until the dry ingredients are moistened; small lumps are fine and will relax during a short rest. Avoid overmixing once wet and dry are combined, because vigorous mixing develops gluten and yields chewy pancakes rather than tender ones. Fold in 1/3 cup chocolate chips gently to distribute without overworking the batter. Preheat and test: Heat a non-stick griddle or heavy skillet over medium-high heat for 3 to 5 minutes. If your stove has settings, aim for a surface that registers around 375 degrees F if you use an infrared surface thermometer. A simple test: sprinkle a few drops of water; they should dance and evaporate. Lightly grease the surface with a little butter, oil, or non-stick spray and wipe with a paper towel to leave a thin, even film. Cook the pancakes: Pour about 1/4 cup batter per pancake onto the hot griddle, leaving 2 inches between each. Cook undisturbed for roughly 2 minutes; watch for the edges to look set and bubbles to form and pop across the surface. When the undersides are golden and the bubbles have burst, flip using a thin spatula and cook for another 45 to 90 seconds until the second side is golden and the interior springs back when lightly pressed. Adjust heat as needed to avoid burning while ensuring internal doneness. Transfer cooked pancakes to a warm plate in a single layer or a shallow oven set to 200 degrees F while you finish the batch. Finish and serve: Stack pancakes and serve immediately with butter and maple syrup or your favorite toppings. For a restaurant-style touch, add fresh berries, a dusting of powdered sugar, or a spoonful of whipped cream. If not serving right away, cool completely and store in a single layer between sheets of parchment in the refrigerator for up to 2 days, or freeze for longer storage.

Storage Tips

To preserve freshness, let pancakes cool completely on a wire rack then stack with a sheet of parchment between layers to prevent sticking. For refrigeration, place in an airtight container for up to 48 hours. To freeze, lay pancakes single layer on a baking sheet and flash-freeze for 30 minutes, then transfer to a freezer bag; they keep well for up to 3 months. Reheat from frozen in a toaster or oven at 350 degrees F for about 10 minutes, or microwave covered for 30 to 60 seconds depending on amount.

Ingredient Substitutions

If you want a lighter version, swap one-quarter of the flour for whole wheat pastry flour for a nuttier flavor and slightly denser crumb. For dairy-free pancakes, use almond or oat milk and a vegan butter substitute, and choose dairy-free chips. To reduce sugar, omit the tablespoon of sugar; the chocolate chips and syrup will still provide sweetness. For gluten-free, use a 1-to-1 gluten-free flour blend that includes xanthan gum for structure; note that texture will change slightly.

Serving Suggestions

Serve a stack with warm maple syrup, a pat of salted butter, and a scattering of sliced bananas or strawberries for color and brightness. For a brunch crowd, present a pancake bar with nuts, chocolate shavings, yogurt, compotes, and bacon on the side. A dusting of powdered sugar and a sprig of mint elevates the presentation for company.

Cultural Background

Pancakes have a long history across cultures, from thin crepes to thick American-style stacks. The American breakfast pancake evolved to emphasize lift and tenderness using chemical leaveners like baking powder, which appeared in the 19th century and allowed cooks to achieve consistent rise without yeast. Adding chocolate chips is a modern, American innovation that transforms a humble batter into a sweet treat for children and adults alike.

Seasonal Adaptations

Adjust the toppings to the season: in summer, top with fresh berries and a dollop of lemon ricotta; in autumn, fold in a teaspoon of cinnamon and a few tablespoons of canned pumpkin and top with spiced maple syrup. For winter, serve with warmed spiced pear compote and toasted nuts for contrast and texture.

Meal Prep Tips

Make the batter ahead and keep it chilled for up to 24 hours; resting the batter improves texture by relaxing gluten and allowing leavening to hydrate. Cook pancakes fresh from the chilled batter, adding a few extra seconds on the griddle if needed. Store cooked pancakes in vacuum-sealed bags or airtight containers for quick weekday reheating and portion control.

These pancakes are a simple pleasure that turn ordinary mornings into memorable ones. Give the batter a gentle hand, respect the heat of your pan, and you will be rewarded with a stack of golden, tender pancakes studded with melting chocolate — a small ritual I never tire of sharing.