Likely I won’t consider a stack of
pancakes without a dollop of whipped butter and syrup for breakfast. But if you put that same stack in front of me with melty chocolate chips, nothing else matters. Chocolate chip pancakes should be the perfect ratio of chocolate ooze, have an exterior that’s soft and lightly crisp, and a cake base that balances the sweet and slightly savory essence of a pancake. Pile the stack high, douse in syrup, and dive in. Here are a few things to consider when making.
Pancake batter is cake batter:
Pancake and cake batters are relatively similar. The ratios and technique may vary but also depend on the style of pancake you make, such as classic versus buttermilk. This also means keeping your ingredients at room temperature, under-mixing, and resting the batter.
Why you should rest the batter:
Sometimes recipes call for batters or doughs to rest after mixing. With pancake batter, it’s first important to mix the batter until a few lumps remain, but to also allow the batter to rest so that the gluten has a chance to sit back. Resting will ultimately result in a tender crumb.
Watch your heat:
I prefer a nonstick pan because you can use less fat and the cake won’t stick. Because chocolate has a mind of its own, the meltiness can stick and burn in the pan. When heating your pan, keep over medium-low to low heat and add the butter just before you’re ready to cook. If the butter gets too brown, carefully wipe it out with a paper towel and start over. If the pan gets too hot even over medium-low heat (because it’s been on for so long between batches), remove from the heat and allow to cool. Burned chocolate and undercooked centers are no one’s favorite.
Storage:
Store leftover pancakes in zip-top bags or an airtight container and keep on the counter overnight or in the refrigerator for up to 1 week. Reheat in the toaster oven or oven at 350°.
Made this recipe? Let us know in the comments below!
Likely I won’t consider a stack of
pancakes without a dollop of whipped butter and syrup for breakfast. But if you put that same stack in front of me with melty chocolate chips, nothing else matters. Chocolate chip pancakes should be the perfect ratio of chocolate ooze, have an exterior that’s soft and lightly crisp, and a cake base that balances the sweet and slightly savory essence of a pancake. Pile the stack high, douse in syrup, and dive in. Here are a few things to consider when making.
Pancake batter is cake batter:
Pancake and cake batters are relatively similar. The ratios and technique may vary but also depend on the style of pancake you make, such as classic versus buttermilk. This also means keeping your ingredients at room temperature, under-mixing, and resting the batter.
Why you should rest the batter:
Sometimes recipes call for batters or doughs to rest after mixing. With pancake batter, it’s first important to mix the batter until a few lumps remain, but to also allow the batter to rest so that the gluten has a chance to sit back. Resting will ultimately result in a tender crumb.
Watch your heat:
I prefer a nonstick pan because you can use less fat and the cake won’t stick. Because chocolate has a mind of its own, the meltiness can stick and burn in the pan. When heating your pan, keep over medium-low to low heat and add the butter just before you’re ready to cook. If the butter gets too brown, carefully wipe it out with a paper towel and start over. If the pan gets too hot even over medium-low heat (because it’s been on for so long between batches), remove from the heat and allow to cool. Burned chocolate and undercooked centers are no one’s favorite.
Storage:
Store leftover pancakes in zip-top bags or an airtight container and keep on the counter overnight or in the refrigerator for up to 1 week. Reheat in the toaster oven or oven at 350°.
Made this recipe? Let us know in the comments below!
- Yields:
-
4
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 735
Ingredients
- 6 tbsp.
unsalted butter, softened, plus more for cooking and serving
- 2
large eggs, room temperature
- 1 c.
whole milk
- 2 c.
(240 g.) all-purpose flour
- 2 tbsp.
plus 2 tsp. granulated sugar
- 1 1/4 tsp.
baking powder
- 3/4 tsp.
kosher salt
- 1 c.
(170 g.) 60% bittersweet chocolate chips
-
Pure maple syrup, for serving
Directions
-
- Step 1
In a small pot over medium heat, melt 6 tablespoons butter. Let cool slightly. Add eggs and milk and whisk until smooth.
- Step 2In a medium bowl, whisk flour, sugar, baking powder, and salt until combined. Pour egg mixture into dry ingredients and whisk just until batter is smooth with a few lumps remaining. Let sit 5 to 10 minutes.
- Step 3Preheat a large skillet (preferably nonstick) or griddle over medium-low heat. Working in batches, melt some butter, swirling to coat pan, then add a heaping 1/4 cup batter per pancake (you should be able to fit 2 to 3). Sprinkle some chips on batter. Cook pancakes until tiny bubbles appear on the surface, about 2 minutes. Turn and continue to cook until golden brown and edges are firm, 1 to 2 minutes more.
- Step 4Transfer pancakes to a platter. Serve with butter and maple syrup alongside.
- Step 1
Related Video: Homemade Pancakes
