Vanilla Pancakes with Semisweet Chocolate Chips

Introduction

You warm the butter into the milk before mixing, which gives the batter a smoother texture and helps the pancakes cook up tender. The semisweet chocolate chips make these feel a little richer than standard pancakes, but the method stays simple enough for a 25-minute breakfast. You get a batch that works for a weekend breakfast, a quick breakfast-for-dinner, or leftovers you can reheat during the week.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1 teaspoon vanilla
• 4 tablespoons (½ stick) unsalted butter
• 1 cup (250 ml / 8.5 oz) non-skim milk
• 1¼ cups (170 g / 6 oz) flour
• 1 tablespoon granulated sugar
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 ea. (100 g) eggs
• 6 oz (170 g) semisweet chocolate chips, or less to taste
• Butter, for cooking

Instructions

1. Combine the butter and milk in a small saucepan.
2. Place over low heat just until warm and the butter is melted. Let cool slightly.
3. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
4. In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture.
5. Add the dry ingredients and mix just until barely blended.
6. Add the chocolate chips and mix.
7. Heat a griddle or large skillet over medium heat.
8. Add about 1 teaspoon of butter and melt until bubbly.
9. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.
10. Flip and cook until golden brown on the other side, about 30 seconds more.
11. Repeat until all the batter is used.
12. Serve hot.

Variations

• Replace the semisweet chocolate chips with blueberries for a lighter, fruitier pancake with less richness.
• Swap ½ cup of the flour for whole wheat flour if you want a nuttier flavor and a slightly denser texture.
• Use buttermilk in place of the non-skim milk for more tang and a softer crumb; the batter will be a little thicker.
• Reduce the semisweet chocolate chips to 3 or 4 ounces if you want the pancake texture to stay more prominent and less dessert-like.
• Cook the batter as smaller pancakes by using 1 to 2 tablespoons per pancake; they cook faster and are easier to flip.

Tips for Success

• Mix the dry ingredients into the wet ingredients only until barely blended; overmixing will make the pancakes tougher.
• Wait for bubbles across the top and a clearly golden bottom before flipping, not just bubbles at the edges.
• Add about 1 teaspoon of butter to the pan as needed between batches so each round browns evenly.

Storage and Reheating

Cool the pancakes completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag with parchment between layers for up to 2 months.

FAQ

Can you make the batter ahead of time?

You can mix the dry ingredients ahead and keep them covered at room temperature. Once the baking powder is mixed with the wet ingredients, cook the batter soon for the best rise.

Can you use lower-fat milk instead of non-skim milk?

Yes. The pancakes will still work, but they will be a little less rich and slightly less tender.

Why are the pancakes browning too fast before the middle is cooked?

The griddle or skillet is too hot. Lower the heat slightly and give the pan a minute to settle before starting the next batch.

Can you make these without the chocolate chips?

Yes. Leave out the semisweet chocolate chips and cook the batter the same way for plain vanilla pancakes.