Fluffy Chocolate Chip Pancake Stack

Prep Time 10 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

This fluffy chocolate chip pancake stack is a soft, golden, and indulgent breakfast favorite made with simple pantry ingredients and loaded with rich chocolate chips. Perfect for a cozy morning, brunch gathering, or sweet craving, this easy pancake recipe delivers light, airy layers with melty chocolate in every bite.

Ingredients
    For the Pancake Batter
  • 2 cups all-purpose flour (sifted)
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 cups milk (room temperature)
  • 1 large egg
  • 2 tbsp melted butter (plus extra for cooking)
  • 1 tsp vanilla extract
  • 0.75 cup chocolate chips (semi-sweet or milk)
    • For the Toppings
  • 2 tbsp butter (softened)
  • 0.25 cup maple syrup or honey
  • 0.5 cup fresh fruits (optional) (banana slices or strawberries)
  • Extra chocolate chips for garnish
Instructions
    Prepare the Dry Ingredients
  1. 1
    In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk everything together thoroughly so the leavening agents are evenly distributed. This step ensures your pancakes rise evenly and stay fluffy.
    2. Mix the Wet Ingredients
  2. 2
    In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Make sure the butter is not too hot to avoid cooking the egg.
    3. Combine Wet and Dry Mixtures
  3. 3
    Slowly pour the wet ingredients into the dry ingredients. Gently mix using a spatula or whisk until just combined. Do not overmix—small lumps are completely fine and help keep the pancakes soft.
    4. Fold in Chocolate Chips
  4. 4
    Add the chocolate chips into the batter and fold gently. This ensures they are evenly distributed without overworking the batter.
    5. Rest the Batter
  5. 5
    Let the batter rest for about 5 minutes. This allows the flour to hydrate and results in thicker, fluffier pancakes.
    6. Heat the Pan
  6. 6
    Place a non-stick pan or griddle over medium heat. Lightly grease with butter. The pan is ready when a drop of water sizzles gently on contact.
    7. Cook the Pancakes
  7. 7
    Pour about 1/4 cup batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and fully cooked.
    8. Stack and Serve
  8. 8
    Stack the pancakes on a plate. Add a small piece of butter on top, drizzle with syrup, and garnish with fruits and extra chocolate chips for a beautiful finish.
Note
  • Do not overmix the batter; this is the most common mistake that leads to dense pancakes.
  • If the batter feels too thick, add 1–2 tbsp milk to adjust consistency.
  • You can substitute chocolate chips with chopped dates or nuts for variation.
  • Store leftovers in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat on a pan or microwave.
  • For extra fluffiness, you can separate the egg and whip the egg white before folding it into the batter.
Keywords: quick, easy, kid-friendly, fluffy pancakes, budget-friendly
Read it online: https://petitepanini.com/recipe/fluffy-chocolate-chip-pancake-stack/