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The Boat Shed Kitchen

Chocolate Chip Pancakes

These chocolate chip pancakes are soft and fluffy with the perfect balance of sweetness and melty chocolate. Made with pantry staples and a handful of chips, they’re easy enough for weekdays but special enough for weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups 10 oz all-purpose or plain flour
  • 1/4 cup 2 oz granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups 440 ml milk
  • 1/4 cup vegetable oil
  • 1 medium egg
  • 2 teaspoons vanilla extract
  • 1/2 –3/4 cup chocolate chips

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl or measuring cup, whisk together milk, oil, egg, and vanilla until smooth.
  3. Pour wet mixture into dry ingredients and mix just until combined.
  4. Batter will be thick and creamy.
  5. Gently fold in chocolate chips.
  6. Heat a nonstick pan or griddle over medium heat and grease lightly.
  7. Pour ¼ cup of batter onto the pan and spread into a circle.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chocolate-chip-pancakes/

Notes

• For extra chocolatey pancakes, sprinkle a few chips on top just after pouring the batter into the pan.
• Use mini chips for more even distribution.
• You can freeze leftovers and reheat in the toaster!