Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In another bowl, whisk together the 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 mini chocolate chips, reserving a few for topping.
Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Step 6: Pour 1/4 cup portions of batter onto the skillet.
Step 7: Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown.
Step 8: Repeat with the remaining batter.
Step 9: Stack the pancakes on a serving plate and sprinkle with powdered sugar.
Step 10: Top with extra chocolate chips and whipped cream if desired.
Step 11: Serve warm with maple syrup.
Storage and Reheating Tips
Store leftover Chocolate Chip Pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze pancakes in a single layer before transferring to a freezer-safe bag for up to 2 months.
Reheat pancakes in the microwave for 20 to 30 seconds or warm them in a toaster or skillet.
For best texture, avoid overheating to keep the pancakes soft and fluffy.
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