How to Make the Fluffiest Chocolate Chip Pancakes

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, setting the foundation for a perfectly airy batter.

Step 2: Make the Wet Mixture

In a separate bowl, whisk the buttermilk, egg + yolk, melted butter, and vanilla extract. The mixture should be smooth, with tiny bubbles forming on the surface.

Step 3: Combine Wet & Dry (But Don’t Overmix!)

Slowly pour the wet ingredients into the dry mixture. Gently fold the batter until just combined—some lumps are totally fine! Overmixing leads to tough pancakes.

Step 4: Fold in Chocolate Chips

Gently stir in ½ cup of the chocolate chips, saving the remaining ¼ cup for topping. Stir just enough to distribute them evenly.

Step 5: Preheat the Griddle

Heat a cast iron skillet or non-stick griddle over medium-low heat. To test if it's ready, sprinkle a few drops of water onto the surface—if they sizzle gently and evaporate, you're good to go.

Step 6: Cook the Pancakes

1. Lightly grease the skillet with melted butter.
2. Pour ¼ cup batter per pancake, leaving space between them.
3. Immediately sprinkle a few extra chocolate chips on top.

Step 7: Watch for the Perfect Flip Timing

1. After 2–3 minutes, bubbles will rise and pop on the surface.
2. The edges should look slightly dry.
3. Carefully slide a spatula underneath and flip when the bottom is golden brown.

Step 8: Finish Cooking

Cook for another 1–2 minutes until the second side is golden brown and the center is fully set. Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while you finish the batch.

Pro Tip: Rest the batter for 10 minutes before cooking—this allows the gluten to relax and results in fluffier pancakes!