These fluffy chocolate chip pancakes are a delightful breakfast treat that are quick and easy to make using self-rising flour. Perfect for a weekend brunch or a special morning!
Ingredients
- 1 cup self-rising flour
- 2 tablespoons granulated sugar
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Cooking spray or additional butter for the skillet
Instructions
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Prepare the Batter:
- In a large mixing bowl, combine the self-rising flour and granulated sugar. Whisk together until well blended.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chocolate chips.
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Heat the Skillet:
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
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Cook the Pancakes:
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep warm in a low oven (about 200°F) while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips.
Tips
- For extra fluffy pancakes, let the batter rest for about 5 minutes before cooking.
- You can add nuts or fruit to the batter for added flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the skillet before serving.
Enjoy your delicious chocolate chip pancakes!
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