How to Make Chocolate Chip Pancakes

Making Basic Chocolate Chip Pancakes

Whisk together the flour, baking soda, baking powder, and salt. Pour the flour into a large mixing bowl. Add both the baking soda and the baking powder, then the salt. Mix everything together with a whisk, then set the bowl aside.

Mix the butter, sugar, egg, and vanilla in a separate bowl. Melt the butter ahead of time in the microwave or in a little saucepan over the stove. Pour it into a medium-sized mixing bowl, then add the sugar, egg, and vanilla extract. Mix everything together with a whisk.

Stir the buttermilk into the butter mixture. Keep stirring with your whisk until the color and texture are even. There should be no streaks of egg yolk left behind.

Mix the wet ingredients into the dry ingredients. Gently pat down the flour mixture, then make a large well in the middle. Pour the milk mixture into it, then stir everything together with a wooden spoon or rubber spatula. Scrape the bottom and sides of the bowl so that everything mixes in evenly. A few lumps here and there are okay.

Fold the chocolate chips into the batter. Do not get carried away; you just need the chocolate chips to be distributed evenly throughout the batter. If you over-mix the batter, the pancakes will turn out tough. Try to use mini chocolate chips. You can find them in the baking section of your local grocery story. Regular chocolate chips are too chunky.

Heat a skillet over medium heat. Once the skillet is hot, lightly grease it with nonstick cooking spray. You can tell if the pan is hot enough if you flick some water on it, and the water sizzles.

Pour ¼ cup (60 milliliters) of pancake batter onto the pan. You can do this with a measuring cup or a soup ladle. Depending on the size of the pan, you may be able to fit a few more pancakes—make sure that they don't touch, however!

Cook the pancake(s) for 2 to 4 minutes, then flip them. The pancake is ready to flip when it starts to form bubbles and the bubbles burst. As soon as you see the bubbles, wait for them to pop, then slide a spatula under the pancake and flip it over.

Cook the pancake(s) for 2 to 3 minutes more. Once both sides are golden brown, slide the pancake onto a plate, then make the rest. You will need to re-grease the frying pan every few pancakes.

Serve the pancakes. You can serve chocolate chip pancakes with maple syrup like plain pancakes. You can also add some fresh berries or even ice cream. For a real treat, serve them with some sliced strawberries or a sliced banana.

Making Fudgy Chocolate Chip Pancakes

Mix together all of the dry ingredients, except for the sugar. Pour the flour into a large mixing bowl. Add the cocoa, baking powder, baking soda, and salt. Whisk everything together, then set the bowl off to the side.

Mix together the sugar and the wet ingredients separately. Pour the buttermilk into a medium-sized mixing bowl. Add the oil, egg, and sugar. Stir everything together until the color and texture are consistent. There should be not streaks of egg yolk.

Stir the wet mixture into the dry mixture. Pat down the flour mixture first, then make a hole in the middle. Pour the buttermilk mixture into the well. Stir everything together with a wooden spoon or a rubber spatula until just combined. Be careful not to over-stir; a few remaining lumps are fine. If you stir the batter too much, the pancakes will come out tough and gummy.

Fold the chocolate chips into the batter. You can do this with a rubber spatula or with a wooden spoon. Once again, be careful not to over-mix the batter. You simply want the chocolate chips to be distributed throughout the batter.

Heat and oil a skillet on the stove. Place a medium skillet onto the stove. Turn the heat up to medium, and let the pan get hot. Once the pan is hot enough to sizzle a drop of water, coat it with cooking spray.

Pour some of the pancake batter onto the skillet. Use a measuring cup or a soup ladle to pour ¼ cup (60 milliliters) of pancake batter onto the skillet. If your skillet is big enough, you might be able to fit a few more pancakes. Be sure to leave some room between each one, or they won't cook properly.

Flip the pancake(s) after 2 to 4 minutes. Let the pancake cook for 2 to 4 minutes first. Once the pancakes starts to form bubbles, wait for them to burst, slide a spatula under it, and flip it over onto the other side.

Cook the pancake another 2 to 3 minutes. The pancake is ready when both sides are smooth and the inside is cooked through. Use a spatula to slide the pancake off of the skillet and onto a plate. At this point, you are ready to make the rest of the pancakes. You will need to coat the skillet with more cooking spray after a few pancakes.

Serve the pancakes. You can serve them with the traditional maple syrup, or you can try a more unusual topping, such as strawberry or raspberry jam. You could also add some sliced strawberries or a sliced banana. For something a little more rich, try whipped cream or vanilla ice cream. For the ultimate chocolate-y goodness, top them off with chocolate syrup.

Making Pumpkin Chocolate Chip Pancakes

Combine all of the dry ingredients, except for the sugar. Pour the flour into a large mixing bowl. Add the baking powder, baking soda, salt, spices, and chocolate chips. Stir everything together with a whisk, then set the bowl off to the side. No pumpkin pie spice? No problem! Use ½ teaspoon ground allspice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.

Blend the wet ingredients together, including the sugar. Scoop the pumpkin puree into a clean mixing bowl. Add the sugar, egg, oil, and milk. Mix everything together until the texture is smooth and consistent. There should be no streaks of egg yolk left. For an even smoother batter, do this in a blender or food processor for about 45 seconds. Don't use the canned "pumpkin pie" puree, it is not the same thing.

Whisk the wet ingredients into the dry until just combined. Pat down the flour mixture first, then make a well in the center. Pour the pumpkin mixture into the well, then stir everything together with a whisk until just combined. There will be a few lumps, which is fine. Do not over-stir, or the pancakes will turn out tough. At this point, you can add in more spices to suit your liking.

Heat up a skillet over on the stove. Place a medium-sized skillet on the stove and turn the heat up to medium. Once the skillet is hot, lightly coat it with cooking spray. You can tell if the pan is hot enough if you flick some water on it, and the water begins to sizzle. You can also use an electric griddle. Set it to 350°F (177°C).

Scoop ¼ cup (60 milliliters) of the batter onto the skillet. Use a measuring cup or a soup ladle to do this. If the skillet is large enough, you may be able to fit a few more pancakes on it—make sure that they don't touch, however!

Allow the pancake(s) to cook for 2 to 4 minutes before flipping them. Cook the pancake for 2 to 4 minutes. Once you see bubbles form, wait for them to pop, then slide a spatula under it, and flip it over.

Cook the pancake for 2 to 3 more minutes. The pancake is ready when both sides are golden brown. Slide a spatula under it, then transfer it to a plate. Move on to make the rest of the pancakes. You will need coat the skillet with more cooking spray after every couple of pancakes.

Serve the pancakes. You can serve chocolate chip pancakes with maple syrup like plain pancakes. You can also add some fresh berries or even ice cream. For a real treat, serve them with some sliced strawberries or a sliced banana.