Chocolate Chip Pancakes with Whipped Cream

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 4: Fold the mini chocolate chips into the batter.

Step 5: Heat a lightly buttered nonstick skillet or griddle over medium heat.

Step 6: Pour about 1/4 cup of batter onto the skillet for each pancake.

Step 7: Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.

Step 8: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.

Step 9: Stack the pancakes on serving plates.

Step 10: Top with whipped cream, powdered sugar, chocolate shavings, and a drizzle of maple syrup.

Step 11: Serve immediately while warm.

Storage and Reheating Tips

Store leftover Chocolate Chip Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or skillet until warmed through. Pancakes can also be frozen for up to 2 months with parchment paper between each pancake to prevent sticking. Add fresh whipped cream and toppings after reheating for the best presentation and flavor.