Chocolate chip Pancakes - Little Sunny Kitchen

Prep Time 5

Cook Time 10

Total Time 15

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.

Check Your Baking Powder for Freshness: Ensure your baking powder hasn't expired to guarantee your pancakes rise beautifully. Mix half a teaspoon with water; if it bubbles, it’s active.
Avoid Overmixing the Batter: Mix dry ingredients separately before combining with wet ingredients to prevent overmixing. This keeps your pancakes soft and fluffy.
Flip Just Once: To ensure even cooking and maintain fluffiness, flip each pancake only once during cooking.
Keep Warm: As you cook additional batches, keep finished pancakes warm by placing them on an ovenproof plate in a 200°F (90°C) oven for up to 15 minutes.
Serving & Reheating: Enjoy pancakes hot with maple syrup. For leftovers, reheat in the microwave for 20-30 seconds until warm.
Freezing Instructions: Freeze pancakes with a layer of parchment paper between each to avoid sticking. Store in a zip-top bag and freeze for up to three months. For best results, flash freeze on a baking sheet before bagging.
Storing Leftover Batter: Keep any unused batter in the refrigerator and use within 24 hours to maintain fluffiness.