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Fluffy, golden-brown pancakes studded with melted chocolate chips. This classic American breakfast is a weekend favorite, ready in under 30 minutes and perfect for the whole family.
For 4 servings
In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, whisk the room temperature milk and egg together. Then, slowly whisk in the melted butter and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to mix until just combined. The batter should be lumpy; do not overmix, as this can lead to tough pancakes.
Gently fold in the semi-sweet chocolate chips. Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
Heat a non-stick griddle or large skillet over medium-low heat. Add a small amount of butter to grease the surface. The griddle is ready when a drop of water sizzles and evaporates quickly.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set and dry.
Carefully flip the pancakes and cook for another 1-2 minutes until the other side is golden brown and the center is cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed.
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Fluffy, golden-brown pancakes studded with melted chocolate chips. This classic American breakfast is a weekend favorite, ready in under 30 minutes and perfect for the whole family.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 538.37 calories per serving with 10.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve the pancakes immediately while warm. Top with your favorite additions like maple syrup, a pat of butter, whipped cream, or fresh berries.
For a tangy flavor and even more tender texture, replace the whole milk with an equal amount of buttermilk. You may also want to add 1/2 tsp of baking soda along with the baking powder.
Substitute up to half of the all-purpose flour with whole wheat flour for added fiber and a nuttier taste. You might need to add an extra tablespoon or two of milk as whole wheat flour is more absorbent.
Use a plant-based milk (like almond or soy), a flax egg (1 tbsp ground flaxseed + 3 tbsp water), vegan butter, and dairy-free chocolate chips.
Add 1/2 cup of fresh blueberries or one mashed ripe banana to the batter along with the chocolate chips for a fruity twist.
The carbohydrates from the flour and sugar provide a rapid source of energy, making these pancakes a popular choice for starting the day, especially before physical activity.
Chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood and create a feeling of well-being.
The inclusion of egg and milk contributes protein to the dish, which is essential for muscle repair, growth, and overall body function.
A serving of three pancakes (approximately 165g) contains around 450-500 calories, not including toppings like butter and syrup.
Chocolate chip pancakes are generally considered an indulgent treat rather than a health food. They are high in refined carbohydrates and sugar. However, they do provide energy, and the milk and eggs offer some protein and calcium.
It's best to cook the batter within an hour of making it. The baking powder starts working as soon as it's mixed with liquid, and its leavening power will diminish over time, resulting in flatter pancakes. If you must, you can store it in the fridge for up to 2 hours.
Flat pancakes are usually caused by overmixing the batter, which develops too much gluten, or using expired baking powder. Mix only until the ingredients are just combined, and always check the expiration date on your leavening agents.
Absolutely! You can use milk chocolate chips for a sweeter pancake, dark chocolate chips for a richer flavor, or even white chocolate chips. Mini chocolate chips are also a great option for more even distribution.
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a toaster, microwave, or oven until warm.