Description
Fluffy and delicious chocolate chip pancakes made from scratch, perfect for a delightful breakfast or brunch. These pancakes are studded with rich chocolate chips and served with whipped cream and chocolate pancake syrup for an indulgent treat.
Ingredients
Scale
Pancake Batter
- 3 large eggs (150 grams, separated)
- 2 cups all-purpose flour (240 grams)
- 6 tablespoons granulated sugar (75 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon kosher salt
- 1½ cups whole milk (341 grams)
- 6 tablespoons unsalted butter (85 grams, melted (¾ stick))
- ½ teaspoon pure vanilla extract (2 grams)
- â…› teaspoon almond extract
For Cooking
- 2 tablespoons unsalted butter (28 grams (¼ stick), divided)
- 2 cups chocolate chips (340 grams, divided; Ghirardelli milk chocolate chips recommended)
For Serving
- Whipped cream
- ¾ cup Chocolate Pancake Syrup
Instructions
- Separate the eggs: Carefully separate the eggs into yolks and whites, placing the yolks in one bowl and the whites in a large mixing bowl.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Mix wet ingredients: To the egg yolks, add the whole milk, melted unsalted butter, pure vanilla extract, and almond extract. Whisk until smooth.
- Combine batter: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined; be careful not to overmix to keep the pancakes light and fluffy.
- Whip egg whites: Using a mixer or hand whisk, beat the egg whites until stiff peaks form. This helps create extra fluffiness in the pancakes.
- Fold whites into batter: Gently fold the whipped egg whites into the pancake batter using a spatula, preserving as much air as possible for a light texture.
- Add chocolate chips: Fold in half of the chocolate chips (1 cup) into the batter, mixing gently to distribute evenly.
- Preheat skillet: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter and let it melt, coating the surface.
- Cook pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Immediately sprinkle additional chocolate chips (from the remaining 1 cup) on top of each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip and finish cooking: Flip the pancakes carefully using a spatula and cook the other side for another 1-2 minutes or until golden brown and cooked through.
- Repeat: Add remaining tablespoon of butter to the skillet as needed and continue cooking the remaining pancakes in batches.
- Serve: Serve the chocolate chip pancakes warm topped with whipped cream and a drizzle of chocolate pancake syrup for extra indulgence.
Notes
- For best results, use room temperature eggs and milk to help the batter come together smoothly.
- Gently folding in the whipped egg whites is key to fluffy pancakes; avoid overmixing after folding to maintain airiness.
- If you prefer, substitute almond extract with additional vanilla extract for a more traditional flavor profile.
- Use a non-stick skillet or griddle and moderate heat to prevent burning while ensuring pancakes cook evenly.
- Chocolate pancake syrup can be homemade or store-bought; warm slightly before drizzling for easy pouring.
