Light, fluffy, and from scratch chocolate chip cookies are a childhood favorite! They are made with pantry staples that you already have in your kitchen. Try this recipe, and you will never go back to pancake mix ever again!
In a bowl, combine all of the dry ingredients (flour, baking powder, sugar, salt).
In another bowl whisk the egg with milk and melted butter. Add vanilla extract and mix again.
Pour the milk mixture into the dry ingredients and whisk lightly until just combined and remove big lumps (DO NOT overmix). Fold in the chocolate chips.
Lightly brush a skillet with a piece of butter (or use 1 tablespoon of oil instead). Then using a ¼ measuring cup spoon the batter and spread it into a circle.
Cook on the first side until bubbles appear and the edges start to look a bit dry, the bottom of the pancakes should be golden-brown (around 3 minutes). Flip and cook for another 3 minutes or until the second sides are golden brown.
Drizzle with maple or pancake syrup, add your toppings, and serve.
Keep Warm: Everyone loves warm pancakes, so as you make them you can keep them warm in the oven on an ovenproof plate in a 200°F/93°C degree oven for up to 15 minutes.
Serving & Reheating: These pancakes are best enjoyed hot off the griddle with a drizzle of maple syrup. But, if you have any leftovers, they reheat really well in the microwave. Simply place them on a plate and heat for 20-30 seconds or until warmed through.
Freezing: These pancakes freeze wonderfully! I recommend a layer of parchment paper between the pancakes to avoid sticking, then place in a ziptop bag. Or flash freeze the pancakes on a sheet pan, then place them in a ziptop bag to freeze for up to 3 months.
Leftover Batter: You can store it in the fridge for up to 24 hours to make pancakes. If you use it after 24 hours, the pancakes won't be fluffy.