Chocolate Chip Pancakes

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes studded with rich chocolate chips to bring joy to your breakfast table. This breakfast recipe, ready in about 25 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 International cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
for cooking, about 1 tbsp vegetable oil

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Instructions

Step 1: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, then stir in 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients, gently folding until just combined to avoid overmixing; fold in 1/2 cup semisweet chocolate chips.
Step 4: Heat a large non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip pancakes and cook for an additional 2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.