These chocolate chip pancakes are quick and easy to make from scratch. They turn out so light and fluffy too. There are options for making these egg free, dairy free, and vegan too.
Heat the skillet to 375 degrees on the stove or turn on your electric skillet to 375 and preheat.
In a large mixing bowl, place the flour, baking powder, salt, and sugar. If using soy flour, add it too.
Use a whisk to mix the dry ingredients well.
Add the milk or milk substitute, oil or melted butter, egg or 1 tablespoon of water if using soy flour. And mix well.
Add the wet ingredients to dry ingredient and mix to moisten all the dry ingredients. Some lumps will remain and that’s ok. Don’t over mix or the pancakes will be tough.
Sprinkle half of the mini chocolate chips on top of the pancake batter.
Grease your preheated skillet. And spoon batter onto the skillet. About 1/4 cup for an average-sized pancake.
Let cook until bubbles form on top and break.
Flip the pancake and cook until golden on the second side.
Remove and keep warm in a warm oven or serve immediately.
Once half the batter is cooked sprinkle, the remaining chocolate chips on top for the batter and continue cooking.
Enjoy with homemade syrup or powdered sugar sprinkled on top.