The first time I saw someone put chocolate chips in a pancake, my mind was absolutely blown. Pancakes were already a big weekend treat, especially if my dad made them into shapes, but adding chocolate? For breakfast? That was just too amazing to be true.
Sinking chocolate chips into pancakes made from a box of pancake mix is great, but if you’re in the mood for something fancier, try these next-level chocolate chip pancakes. They’re light and fluffy, and they have the slightly crisp surface and airy texture that comes from using a whipped egg white base. Fill them with chocolate chips and top them with a rich chocolate syrup for pancakes that will look and taste like they came from a swanky brunch restaurant with mimosas on the menu and a line down the block.
Start by whisking together flour, sugar, baking powder, and salt. Then set that bowl full of dry ingredients aside. Separate the eggs into whites and yolks. Beat the yolks together with milk, melted butter, and vanilla and almond extract until smooth and fully combined. Then add the dry ingredients and stir until you no longer see dry flour, but don’t overmix it; the batter should be lumpy.
Beat the egg whites until you have stiff peaks, and gently fold that into the batter. You don’t want the egg whites to be fully incorporated, so the batter should look slightly lumpy and streaked with egg whites.
Cook the pancakes on a buttered griddle over medium heat. When you see bubbles start to form on the pancakes, add as many chocolate chips to each pancake as you like. For perfectly done pancakes, flip them when the bubbles start to pop.
To keep the first pancakes warm while you finish the rest of the batter, put them on a metal rack on a baking sheet in an oven heated to around 200 degrees F. The low heat will make sure all the pancakes are the right temperature, and the chips stay melted. Serve them topped with chocolate syrup and whipped cream for the best chocolate chip pancakes ever.
Get the recipe: Chocolate Chip Pancakes from The Cookie Rookie
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