Chocolate Chip Pancakes

Name: Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 240 g Flour; 50 g Sugar; 2 g Cinnamon; 10 g Baking powder; 3 g Salt; 200 g Eggs; 300 g Milk; 60 g Butter; 5 g Vanilla; 150 g Chocolate chips

Chocolate Chip Pancakes · ready in 25 min · 4 servings · 410 kcal per serving · easy · 10 ingredients

Fluffy, golden pancakes studded with melty chocolate chips and a hint of warm cinnamon, perfect for a cozy breakfast or weekend treat.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 410
Difficulty: easy

American Breakfast Desserts Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

240 gFlour
50 gSugar
2 gCinnamon
10 gBaking powder
3 gSalt
200 gEggs
300 gMilk
60 gButter
5 gVanilla
150 gChocolate chips

Equipment

stovetop, ladle, mixing bowl, plate, skillet, spatula, whisk

Instructions

Prepare setup
Gather all ingredients, melt the butter, crack the eggs, and place a skillet on the stovetop ready for cooking. · 2 min
What to look for: Pan surface evenly hot
Mix dry ingredients
Add flour, sugar, cinnamon, baking powder, and salt to a large bowl and whisk until evenly combined. · 4 min
What to look for: uniform color with no clumps
Add wet ingredients
Whisk eggs, milk, melted butter, and vanilla together, then pour into the dry mixture and stir until smooth. · 3 min
What to look for: smooth, pourable batter
Add chocolate chips
Gently fold the chocolate chips into the batter until evenly distributed. · 1 min
What to look for: chips evenly spread
Cook first side
Heat the skillet over medium heat, lightly grease with butter, and spoon batter onto the pan to form pancakes. · 3 min
What to look for: edges set and bubbles forming
Flip and serve
Flip each pancake and cook until golden, then remove from the skillet and serve warm. · 2 min
When it is done: center is cooked through with no wet batter

Nutrition (per serving)

kcal	410
Protein	10 g
Carbohydrates	55 g
of which sugars	22 g
Fat	18 g
of which saturated	10 g
Fibre	3 g
Sodium	520 mg

Nutri-ScoreD

Allergens

Contains: gluten, eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Flour

Whole wheat flour: Adds nuttiness and fiber; may need extra milk.

Sugar

Brown sugar: Adds moisture and caramel notes.

Cinnamon

Nutmeg: Use sparingly; strong aroma.

Baking powder

Baking soda plus lemon juice: Mix acid with wet ingredients.

Salt

Sea salt: Same amount.

Eggs

Flax egg: Let mixture gel before using.