Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk (Halal-certified, dairy or plant-based)
- 1 large egg
- 3 tablespoons unsalted butter, melted (or a non-dairy butter alternative)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips (Halal-certified)
- 1 tablespoon vegetable oil (for greasing the pan)
- Optional: Fresh berries, whipped cream, or maple syrup for serving
Ingredient Highlights
- Flour: All-purpose flour creates the perfect base for fluffy, thick pancakes. It’s a versatile ingredient that helps achieve the right consistency.
- Sugar: Granulated sugar adds just the right amount of sweetness to the pancakes, allowing the chocolate chips to shine through without overpowering the flavor.
- Baking Powder: This ingredient makes the pancakes light and airy by helping them rise as they cook.
- Chocolate Chips: The star of this dish, semi-sweet chocolate chips melt beautifully in the pancakes, creating pockets of gooey chocolate that are simply irresistible.
- Vanilla Extract: A small amount of vanilla extract elevates the flavor of the pancakes, giving them a warm, sweet background note that complements the chocolate.
Instructions
Prepare the Pancake Batter
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and that your pancakes will rise uniformly.
- Mix the Wet Ingredients: In another bowl, whisk together the milk, egg, melted butter (or non-dairy alternative), and vanilla extract. Whisk until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined—be careful not to overmix. It’s okay if the batter is a little lumpy; this will help ensure the pancakes are light and fluffy.
Add the Chocolate Chips
- Fold in the Chocolate Chips: Gently fold in the chocolate chips with a spatula, ensuring that they are evenly distributed throughout the batter. You can also reserve a few chocolate chips to sprinkle on top of the pancakes while they cook for extra chocolatey goodness.
Cook the Pancakes
- Preheat the Pan: Heat a griddle or non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan, spreading it evenly to prevent sticking.
- Cook the Pancakes: Pour about ¼ cup of batter onto the hot griddle or skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed. Cook the pancakes for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges begin to look set.
- Flip and Cook: Carefully flip the pancakes over and cook for another 1-2 minutes on the other side, or until golden brown and cooked through. You can check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the pancakes are ready.
Serve the Chocolate Chip Pancakes
- Serve Immediately: Stack the pancakes on a plate and serve immediately while they’re warm. If you like, top with fresh berries, whipped cream, or maple syrup for extra indulgence.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 350