Light and Fluffy Chocolate Chip Pancakes
My Light and Fluffy Chocolate Chip Pancakes are simply the BEST! Just one bite will turn you into a believer.
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons (42g) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 large eggs room temperature
- 1 cup (227ml) milk
- 1 cup (227g) full-fat sour cream
- 3 teaspoons pure vanilla extract
- 1 and 1/2 cups chocolate chips
- 2 Tablespoons butter for cooking, more if needed
- 1 Tablespoon cooking oil for cooking, more if needed
- Maple syrup and/or fresh whipped cream for serving
Instructions
- In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon, whisking well to combine.
- In a separate bowl add the eggs and vigorously beat them with a whisk until well combined.
- Add the milk, sour cream, and vanilla and beat until well combined.
- Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a well greased (I use butter and oil) hot pan or griddle, adding only a few at a time so that they do not blend together.
- Cook for 2 to 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Notes
To freeze: place cooled pancakes between layers of wax paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.
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