This stack of chocolate chip pancakes has been my weekend comfort for as long as I can remember. I first learned the ratio of flour to liquid from my grandmother on a rainy Saturday when I needed something quick and warming. The batter is forgiving, the texture light and pillowy, and each bite gives you a little pocket of melted chocolate. It is the kind of recipe that always brings people to the table and makes mornings feel a little more celebratory.

I discovered that using a small amount of melted butter in the batter and a medium low heat on the griddle produced perfectly browned edges while keeping the centers tender. What makes this version special is the balance between sweet and buttery flavors and the way the chips melt into jewel like pockets. Family members who rarely ask for seconds will come back for another pancake. The routine of mixing, resting the batter for five minutes, and slowly cooking each round has become a ritual that makes weekend mornings feel intentional.

Ingredients

• All purpose flour: Use 1 and 1/2 cups. I prefer unbleached flour from a reliable brand for consistent texture. Sifted flour gives a lighter pancake.
• Baking powder: 1 tablespoon. Fresh baking powder is essential for lift. Check the date on the can and replace if older than six months.
• Sugar: 2 tablespoons granulated sugar. Adds a touch of sweetness and helps with browning. Brown sugar will make a deeper flavor if you prefer.
• Salt: 3/4 teaspoon. Salt balances the sweetness and enhances the butter flavor. Use fine sea salt or table salt.
• Egg: 1 large egg. Beaten until light this binds and adds structure while keeping the inside tender.
• Milk: 1 and 1/4 cups. Whole milk makes the richest pancakes but 2 percent works fine. If the batter feels too thick add the extra 1/4 cup.
• Butter melted: 2 tablespoons. Melted butter folded into the batter gives a rich mouthfeel and better browning.
• Chocolate chips: 1 cup. Semi sweet chips are classic. Use mini chips for more even distribution or dark chocolate for less sweetness.
• Additional butter for greasing pan: About 3 tablespoons. A small amount used between batches prevents sticking and creates crispy edges when needed.

Instructions

Combine dry ingredientsIn a medium bowl whisk together 1 and 1/2 cups all purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and 3/4 teaspoon salt. Sifting these into the bowl helps remove lumps and aerates the flour so pancakes are lighter. Whisk until evenly combined and the mixture looks uniform.Mix wet ingredientsIn a separate bowl beat 1 large egg until light and slightly frothy. Add 1 cup of milk and 2 tablespoons melted butter to the egg and whisk gently until homogenous. This step ensures the fat is evenly distributed so the batter cooks consistently.Combine and adjustPour the wet mixture into the dry ingredients and stir until just moistened. Do not overmix. If the batter feels too thick add the remaining 1/4 cup of milk a little at a time until you reach a pourable but thick consistency. Fold in 1 cup chocolate chips and let the batter rest for 5 minutes so the flour hydrates and bubbles form easily when cooking.Heat and cookHeat a griddle or large nonstick skillet over medium low heat. Melt about 1/2 tablespoon butter in the pan and wipe it around with a paper towel so the surface is lightly greased. Using a 1/4 cup measure ladle the batter onto the pan to make 3 to 4 pancakes at a time. Cook until bubbles start to form and the edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden brown, another 1 to 2 minutes. Adjust heat if pancakes brown too quickly or stay pale.Repeat and serveWipe out any excess butter with a paper towel when the pan has a lot of residual fat. Add another 1/2 tablespoon butter before the next batch. Continue until all batter is cooked. Serve immediately with maple syrup, extra chocolate chips, or fruit.

Storage Tips

To store leftovers let the pancakes cool completely on a wire rack to prevent sogginess. Stack them with a sheet of parchment between each pancake and place the stack in an airtight container in the refrigerator for up to three days. For longer storage freeze single layers on a baking sheet for about an hour then transfer to a zipper bag for up to three months. Reheat refrigerated pancakes in a toaster or a 300 degree Fahrenheit oven for about 5 to 7 minutes. For frozen pancakes either toast directly or warm in a 325 degree oven for 10 to 12 minutes. Quality indicators include a fresh aroma and springy texture.

Ingredient Substitutions

For a lighter whole grain profile substitute half the all purpose flour with white whole wheat flour at a 1 to 1 ratio. Use cake flour for an even softer crumb but reduce the baking powder to 3/4 tablespoon to avoid over rise. Swap milk with an equal amount of nut milk for a dairy free option though remove the butter or replace with melted coconut oil and note that the flavor will change slightly. If you want egg free pancakes use a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water as a binder for one egg but expect a slightly denser texture.

Serving Suggestions

These pancakes pair well with warm maple syrup, a dollop of whipped cream, or fresh berries for acidity. For a brunch spread serve alongside scrambled eggs and a green salad dressed with lemon vinaigrette. Garnish with a few extra chocolate chips on top so they melt into the warm pancakes. For a festive touch add toasted nuts, a dusting of powdered sugar, or a spoonful of fruit compote.

Cultural Background

Flat cakes made from grain and water are ancient, and modern American pancake traditions evolved from European griddle cakes. Adding chocolate is a modern twist that became popular as chocolate chips became widely available in the mid 20th century. Pancakes appear in regional variations across the United States and often take center stage at family breakfasts, diner counters, and community brunches.

Seasonal Adaptations

In spring add chopped strawberries and a touch of lemon zest. In summer fold in blueberries and top with yogurt. In autumn stir in a teaspoon of pumpkin pie spice and replace the chocolate chips with chopped toasted pecans. For winter use dark chocolate and a smear of orange marmalade for a cozy seasonal flavor.

Meal Prep Tips

Double the batch and refrigerate cooked pancakes separated by parchment in a shallow container for grab and go breakfasts. Portion two to three pancakes per meal into freezer bags for a fast reheat. When reheating from frozen use a toaster oven or toaster for best texture. Pack pancakes with a small container of maple syrup or a jar of nut butter for a portable morning meal.

This recipe is a reliable favorite and easy to make your own. Make the batter ahead and cook fresh for the best texture or prepare and freeze plates for quick mornings. I hope this version becomes part of your weekend routine and brings the same little moments of joy it brings my family.