Extra Fluffy Chocolate Chip Pancakes

Name: Extra Fluffy Chocolate Chip Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup Milk; 2 tablespoons White Vinegar; 1 cup All Purpose Flour; 2 tablespoons White Granulated Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Kosher Salt; 1 Egg; 2 tablespoons Unsalted Butter, melted. Plus additional to grease.; 3/4 cup Chocolate Chips; Maple Syrup and Butter, for serving

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These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! DIY buttermilk is the star of the show using just milk and vinegar!

Stack of extra fluffy chocolate chip pancakes

If you don't have milk on hand, you can make these homemade pancakes without milk instead. Or for a fun pancake hack, try using a package of muffin mix to make these Blackstone Muffin Mix Pancakes! I love completing a pancake breakfast with crispy air fryer bacon and lots of fresh fruit.

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Ingredients:
Variations and Substitutions
Frequently Asked Questions
Recipe Tips
Leftovers and Freezing
Related Recipes
Recipe
Reviews

Ingredients:

Milk - Nonfat, 2%, or Whole
White Vinegar
All Purpose Flour
White Granulated Sugar
Baking Powder, Baking Soda, and Kosher Salt
Egg
Butter
Chocolate Chips
For Serving - Maple Syrup, Butter, Chocolate Chips

Homemade buttermilk, flour, melted butter, chocolate chips, an egg, and a whisk

Variations and Substitutions

Instead of chocolate chips, try these other add-ins!

Blueberry Pancakes - Add ~1 cup blueberries or other chopped berries
Fruity Pancakes - Try swirling in about ¼ cup of your favorite jam or jelly to the batter.
Lemon - Add a teaspoon of fresh lemon zest

Frequently Asked Questions

How can you tell when it's time to flip pancakes?

Once bubbles are forming on the top, the pancakes should be ready to flip. bottom and it should be nice and golden brown. If the bottom is getting too dark before bubbles are forming, turn down your heat.

How do you make pancakes fluffy?

Using buttermilk instead of regular milk along with the baking powder helps make extra fluffy pancakes.

Chocolate chip pancake batter in a glass bowl

Recipe Tips

Don't Over Mix - When mixing the batter, you want to mix until just combined and mostly smooth. If you over mix the batter then the pancakes won't be as soft and fluffy.
Preheat Pan Fully - In order to get that beautiful golden brown color, make sure you fully preheat the pan to medium. If the pan is too hot they will burn, but too low of heat and they will cook before getting nice and brown.
Keep Warm in the Oven - Place the cooked pancakes on a wire rack or parchment paper lined baking sheet and keep in the oven on the lowest setting to keep warm while you finish cooking the batch.
Serving Ideas - I like to set out different toppings such as fresh berries, extra butter, maple syrup, and whipped cream.

Maple syrup being poured on a stack of fluffy chocolate chip pancakes

Leftovers and Freezing

Leftovers: Cooked and cooled pancakes can be stored in an airtight container in the fridge for up to 4 days. Or they can be flash frozen on a sheet pan and transferred to freezer bags before being frozen for up to 3 months.

Reheating – You can reheat pancakes in the microwave but for best results I recommend using the oven (350 degrees F for about 4 minutes until warmed).

Fork with a cut piece of chocolate chip pancakes

Recipe inspired and adapted from AllRecipes.

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Recipe

Extra Fluffy Chocolate Chip Pancakes

Maple Syrup being poured on chocolate chip pancakes

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5 from 1 review

These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! DIY buttermilk is the star of the show using just milk and vinegar!

Author: Kathleen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

¾ cup Milk
2 tablespoons White Vinegar
1 cup All Purpose Flour
2 tablespoons White Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Kosher Salt
1 Egg
2 tablespoons Unsalted Butter, melted. Plus additional to grease.
¾ cup Chocolate Chips
Maple Syrup and Butter, for serving

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Instructions

Make Buttermilk. Mix the vinegar and milk together and let sit for a couple of minutes while you prepare the other ingredients. It will thicken and become slightly curdled.
Mix Dry Ingredients. In a medium to large bowl, whisk together the dry ingredients - flour, sugar, baking powder, baking soda, and salt.
Mix Batter. Mix the egg and melted butter into the milk mixture and pour the wet ingredients into the dry. Stir everything together. The batter will be very thick and fluffy. Fold in the chocolate chips.
Heat Skillet or Griddle. Heat a large skillet or griddle over medium heat. Melt a little butter to grease.
Cook the Pancakes. Pour about ⅓ cup of the batter onto the hot, greased pan. Spread around a bit so they are somewhat flat. Cook until the edges start to firm and bubbles form on the top. You can also peek under the pancake to see if they are golden brown. When ready, flip and cook for another minute or two until cooked through and golden brown on both sides.
Serve and Enjoy! Serve with maple syrup, additional butter, and even extra chocolate chips.

Notes

Leftovers: Leftover pancakes can be stored in an airtight container in the fridge for about 3 days. Or frozen in an airtight bag for up to 3 months.