Chocolate Chip Pancakes with Ice Cream and Syrup

Instructions

Step 1: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2: In another bowl, mix milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Fold in the chocolate chips gently.
Step 5: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Step 6: Pour batter onto the skillet to form pancakes and cook until bubbles form on the surface.
Step 7: Flip and cook until golden brown on both sides.
Step 8: Stack the pancakes on a plate and top with vanilla ice cream.
Step 9: Drizzle with chocolate syrup and maple syrup, then dust with powdered sugar.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet, toaster, or microwave until warm.
Freeze pancakes for up to 2 months with parchment between layers.
Add fresh toppings after reheating for best texture and flavor.