Chocolate Chip Pancakes

My family loves these thick and fluffy chocolate chip pancakes. They use pantry staples and cook up in minutes. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 150kcal

Author Arman Liew

Ingredients

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons oil
1 large egg separated
1/4 cup chocolate chips

Instructions

In a mixing bowl, add the dry ingredients and mix well. In a separate bowl, combine the milk, oil, and egg yolk. Combine the wet and dry ingredients.
In the third bowl, beat the egg whites until stiff peaks form. Slowly fold in the beaten whites into the batter until combined.
Fold through the chocolate chips.
Add oil to a non-stick pan and place over medium heat. Once hot, drop large spoonfuls of the pancake batter onto it and cover the pan immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip, and cook for another 2 minutes. Repeat the process until all the pancake batter is used up.

Video

Notes

TO STORE: Keep any extra pancake batter covered in the fridge and use it within 24 hours. If you have leftover pancakes, keep them wrapped in plastic or an airtight container in the refrigerator for 3 to 4 days.

TO FREEZE: Layer the pancakes between sheets of waxed paper in a freezer-safe sealable bag or airtight container. Freeze for up to 2 months and reheat directly from frozen.

TO REHEAT: Microwave a few pancakes at a time for 20 to 60 seconds. To reheat a large batch, it’s best to rewarm them on a baking sheet covered with foil in a 350°F oven for about 10 minutes.

Nutrition