Thick, golden pancakes bursting with melty chocolate chips, stacked high and drizzled with warm maple syrup. These indulgent breakfast favorites are soft, fluffy, and just the right amount of sweet for a cozy morning treat.
Why You’ll Love This Recipe
These chocolate chip pancakes are the ultimate breakfast indulgence. They come together easily with pantry staples, making them perfect for a lazy weekend morning or even a special brunch. The texture is perfectly fluffy, the chocolate chips add a decadent touch, and the warm maple drizzle ties it all together. Whether you’re serving kids or adults, these pancakes are always a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- baking powder
- salt
- milk (dairy or plant-based)
- large egg
- melted butter or neutral oil
- vanilla extract
- semi-sweet chocolate chips (plus extra for topping)
- maple syrup, for serving
Directions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until incorporated—do not overmix.
- Fold in the chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2–3 minutes.
- Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Stack the pancakes, top with additional chocolate chips, and drizzle with warm maple syrup.
- Serve immediately.
Servings and timing
This recipe yields approximately 8–10 pancakes, serving 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Banana Chocolate Chip Pancakes: Add 1 mashed ripe banana to the wet ingredients.
- Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Nutty Crunch: Stir in 1/4 cup of chopped pecans or walnuts.
- Dairy-Free: Use plant-based milk and oil instead of butter.
- Extra Chocolatey: Use a mix of semi-sweet and dark chocolate chips.
Storage/Reheating
Storage: Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freezing: Place pancakes in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer-safe bag.
Reheating: Warm in a toaster, microwave, or oven until heated through. For best texture, use a toaster or skillet.
FAQs
How can I make these pancakes extra fluffy?
Use fresh baking powder and avoid overmixing the batter. Letting the batter rest for a few minutes can also help.
Can I use whole milk or plant-based milk?
Yes, both work well in this recipe. Use whichever you prefer or have on hand.
Can I substitute the egg?
You can use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or a commercial egg replacer.
What type of chocolate chips are best?
Semi-sweet chocolate chips are ideal, but you can also use dark or milk chocolate based on your preference.
Can I prepare the batter the night before?
It’s best to make the batter fresh, but you can mix the dry ingredients ahead and add wet ingredients in the morning.
Why are my pancakes not cooking evenly?
Ensure your skillet is properly preheated and evenly greased. Cook over medium heat to avoid burning.
Can I add fruit to this recipe?
Yes, fresh blueberries or chopped strawberries pair well with the chocolate chips.
How do I prevent pancakes from sticking?
Use a non-stick pan and a light coating of oil or butter. Make sure the pan is hot before adding batter.
Are these pancakes freezer-friendly?
Yes, they freeze very well. Freeze in a single layer before storing in a bag or container.
Can I make mini pancakes with this batter?
Absolutely. Use about 1 tablespoon of batter per pancake and reduce the cooking time slightly.
Conclusion
Fluffy Chocolate Chip Pancakes with Maple Drizzle are a delightful way to start any day. With simple ingredients and an easy method, these pancakes bring joy to breakfast with their soft texture, rich chocolate chips, and sweet syrup finish. Keep this recipe handy for weekend treats, brunch gatherings, or any time you need a comforting meal to satisfy your sweet cravings.
Print
Fluffy Chocolate Chip Pancakes with Maple Drizzle
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Des crêpes épaisses et dorées, débordantes de pépites de chocolat fondantes, disposées en hauteur et arrosées de sirop d’érable chaud. Ces gourmandises incontournables du petit-déjeuner sont moelleuses, légères et juste ce qu’il faut de sucré pour un moment gourmand et réconfortant.
Ingredients
- 1 1/2 tasse de farine tout usage
- 3 cuillères à soupe de sucre cristallisé
- 1 cuillère à soupe de levure chimique
- 1/2 cuillère à café de sel
- 1 1/4 tasse de lait (à base de produits laitiers ou de plantes)
- 1 gros œuf
- 3 cuillères à soupe de beurre fondu ou d’huile neutre
- 1 cuillère à café d’extrait de vanille
- 3/4 tasse de pépites de chocolat mi-sucré (plus un peu pour la garniture)
- Sirop d’érable, pour servir
Instructions
- Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique et le sel.
- Dans un bol séparé, mélanger le lait, l’œuf, le beurre fondu et l’extrait de vanille jusqu’à ce que le tout soit bien mélangé.
- Versez les ingrédients humides dans les ingrédients secs et remuez délicatement jusqu’à ce que le tout soit bien mélangé. Incorporez les pépites de chocolat.
- Faire chauffer une poêle antiadhésive ou une plaque chauffante à feu moyen. Graisser légèrement avec du beurre ou de l’huile.
- Versez 60 ml de pâte dans la poêle pour chaque crêpe. Faites cuire jusqu’à ce que des bulles se forment sur le dessus, environ 2 à 3 minutes, puis retournez-les et poursuivez la cuisson 1 à 2 minutes jusqu’à ce qu’elles soient dorées.
- Garder au chaud dans un four doux pendant la cuisson du reste du lot.
- Empilez les crêpes sur une assiette, garnissez-les de pépites de chocolat supplémentaires et d’une généreuse couche de sirop d’érable.
- Servez chaud et dégustez !
Notes
- Ne mélangez pas trop la pâte pour que les crêpes restent moelleuses.
- Utilisez une tasse à mesurer pour des crêpes de taille uniforme.
- Les pépites de chocolat peuvent être remplacées par des baies ou des noix.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
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