Chocolate Chip Pancakes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1.5 cups whole milk
• 2 whole large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter, for the griddle

Instructions

1. 1

   Set a griddle or large nonstick skillet over medium heat and let it preheat for 2-3 minutes. While it heats, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of kosher salt in a medium bowl — the baking powder activates on contact with wet ingredients, so timing matters.

2. 2

   In a separate medium bowl, whisk together 1.5 cups of whole milk, 2 large eggs, 3 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract until fully combined and smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined — stop as soon as you see no dry flour streaks. The batter will be slightly lumpy; do not overmix, as this creates tough, dense pancakes. Fold in 1 cup of semi-sweet chocolate chips with a few gentle strokes.

4. 4

   Lightly butter the griddle with about 0.5 tablespoon of unsalted butter, tilting to coat evenly. When the butter is foaming and just beginning to brown, you're ready to cook — this means the surface is hot enough to set the pancakes without burning them.

5. 5

   Using a 1/4-cup measuring cup, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Let them cook undisturbed for 2-3 minutes, until the surface is covered with small bubbles, the edges look set and slightly dry, and a few bubbles have burst. Bubbles are your signal — when you see most of the surface bubbling and the edges losing their shine, it's time to flip.

6. 6

   Slide a wide spatula under each pancake and flip it quickly and confidently — a hesitant flip can fold the pancake. Cook the second side for 1-2 minutes until golden brown and just firm when pressed gently. Transfer the finished pancakes to a warm plate and tent loosely with foil to keep them warm.

7. 7

   Repeat with the remaining batter, buttering the griddle between batches as needed. The first pancake is often a tester — adjust your heat slightly (up if they're cooking too slowly, down if they're browning too fast) and flip a practice pancake to dial in the timing.

8. 8

   Stack the warm pancakes on a plate, dot the top stack with a pat of unsalted butter, and pour warm maple syrup over the stack so it pools around the edges. Serve immediately while the chocolate chips are still soft and the pancakes are warm.

Tools you’ll need

• griddle or large nonstick skillet
• medium bowls (2)
• whisk
• rubber spatula
• 1/4-cup measuring cup
• wide spatula
• instant-read thermometer (optional, for griddle temperature)

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