These fluffy chocolate chip pancakes are homemade from scratch with simple ingredients. They are Infused with hints of cinnamon and vanilla, and lots of chocolate chips!
Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together melted butter and granulated sugar until combined.
Add eggs, sour cream and vanilla and whisk until smooth.
Whisk in milk.
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Stir in the chocolate chips until evenly distributed.
Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.
Video
Notes
To keep warm: If you'd like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.Ingredient Substitutions
All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
Whole milk. you can use 2% milk, but nothing else with lower fat content.
Sour cream. Greek yogurt is a good substitute for sour cream.
Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
Mini chocolate chips. I love the day the mini chips spread evenly and thoroughly throughout the batter. Of course, you can use regular chocolate chips if you prefer.
How to store chocolate chip pancakesStore any leftover chocolate chip pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.How to freeze chocolate chip pancakesStore leftover chocolate chip pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer the pancakes to an airtight container or ziplock bag.Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.