These chocolate chip pancakes are always a hit in my house. They are easy to make but I used to make them three at a time in a pan. Now that I finally bought a griddle, homemade fluffy pancakes are faster than ever. What a gamechanger!
See my notes in the ingredients section below for how to make them palm oil free. This fluffy pancake recipe is easy to whip up because it uses common ingredients. You can add chocolate chips or leave them out.
It’s easy to make pancakes from scratch, especially when you have the dry ingredients located in one place in your kitchen cabinet. It’s a huge timesaver.
I put the flour, sugar, salt, baking powder, and baking soda together in the same dishpan with other common baking ingredients such as white vinegar, vanilla extract, and others. It’s easy for me to pull out the baking container and use what I need, stress-free. Instead of hunting around for whichever ingredient, I can spend my time enjoying a leisurely breakfast with my family.
Table of Contents
Homemade pancakes are so easy to make, you’ll never need to buy pancake mix again. Plus, you will know exactly what ingredients are in it. It takes me about 12 minutes to prep before putting the pancake batter on the stovetop.
The best pancakes are fluffy pancakes. It’s easy to learn how to make pancakes fluffy. It takes white vinegar and whole milk. Leave it on the counter while you prepare the other ingredients. It only needs five minutes to sour. However, when I leave it longer, closer to 10 minutes or longer if I’m in the kitchen doing other things first, the pancakes become even fluffier.
So before doing anything, even before straightening up your kitchen, etc., measure and combine the white vinegar and milk together to sour.
We are a palm oil free household so we only use organic whole milk that doesn’t contain Vitamin A Palmitate (which is made from palm oil).
Learn how to make fluffy pancakes with these step-by-step instructions. I typically make them gluten free with Bob’s Red Mill 1 for 1 Gluten Free Flour or with all-purpose flour.
My kids eat these without syrup because they like to taste the chocolate. When I make them without chocolate chips, they enjoy them with pure maple syrup.
What You Need to Make Fluffy Pancakes
- Flour – Use all-purpose flour or gluten free flour to make GF pancakes.
- Baking Powder
- Baking Soda
- Whole Milk – Choose milk without Vitamin A Palmitate.
- White Vinegar
- Butter – Use real butter.
- Eggs – Choose organic if possible.
- Avocado Oil, Butter or Vegetable Oil – Use to grease the griddle or pan.
- Chocolate Chips – If desired. Be sure to use palm oil free chocolate chips such as Enjoy Life Foods Semi-Sweet Mini Chips.
- Pure Maple Syrup – Use pure maple syrup. The only ingredient on the label should be Maple Syrup.
A note about chocolate chips: Read labels. Choose packages with as few ingredients as possible. Less ingredients means more real ingredients — such as cocoa butter — and less fillers.
Chocolate Chips – Natural Flavors in chocolate chips can contain palm oil.
White Chocolate Chips – If you choose White Baking Chips, watch for palm oil and palm kernel oil on labels. Most brands use it.
Butterscotch Morsels – Most all butterscotch chips contain palm oil and palm kernel oil.
How to Make Fluffy Pancakes
You need three bowls for this recipe: large, medium and small. Use the larger one for the wet ingredients, the medium-sized one for the dry ingredients, and the small bowl for the butter.
- As soon as you decide to make fluffy pancakes, pour the milk and vinegar in a large bowl. Mix. Set it aside to sour for at least 5 minutes. Leave it longer for extra fluffy pancakes.
Measure the butter in the small bowl and microwave it for 30 seconds or until it’s melted. Set it aside.
Pull out the dry ingredients. Measure the flour, baking powder, baking soda, and salt into the medium bowl. Mix together well.
Add the eggs and melted butter to the milk and vinegar. Mix well.
Grease a griddle or pan with butter, avocado oil, canola oil or other vegetable oil. Set stovetop to medium.
Pour the dry ingredients into the wet ingredients, whisking together well.
If using, mix in the chocolate chips.
Scoop the pancake batter onto the griddle. Cook until it bubbles or until you can flip it without it falling apart. These are fluffy, so they may not bubble like flatter pancakes do. Cook on both sides until they are golden brown and cooked through. Repeat with all the batter.
Serve and devour!
Pancakes get fluffier when you let the milk and vinegar sour for at least 10 minutes before mixing in the additional ingredients.
These are really fluffy pancakes. Be sure to cook them all the way through. You may need to flatten them a bit.
Watch how they are cooking. Adjust the stove temperature as needed. You want to be sure they are cooked on the inside without burning on the outside.
It’s easy to make these gluten free with one-to-one gluten free flour.
You can make these in advance and reheat them in the microwave or gently on the stovetop for busy weekday mornings or lazy weekends.
Store cooled, leftover pancakes in the refrigerator for up to five days. You can also freeze them for up to three months. Be sure to store them when they aren’t hot or warm or else there will be condensation.
Serve them for breakfast, brunch or a snack. You can make them with chocolate chips or leave them out. You can also serve fluffy pancakes with strawberry compote for a delicious treat. Another option is using leftover homemade cherry pie filling to top pancakes. They will look delightful on a plate.
Sometimes I make them plain (without chocolate chips) and make them into a peanut butter and jelly sandwich — using the pancakes as bread! Add some strawberry jelly and peanut butter for a unique breakfast.
Making pancakes for a breakfast treat is easy once when you sour the milk and melt the butter before anything else. This recipe for fluffy pancakes is like dessert in my house… my kids love them.
I bake most all of our foods from scratch because of my son’s palm oil allergy and palm oil intolerance. While some pancake mixes may be okay for him, I’m not willing to risk it. It’s easy enough to make homemade pancakes because we always have the dry ingredients as well as organic whole milk, real butter, and eggs.
Making breakfast without palm oil is easy to do once you get in the habit. Sometimes I make half the batch with chocolate chips and the other half without it. I’ll make a batch on the weekend, and then serve them throughout the week.
Remember to choose Pure Maple Syrup. I just saw Organic Pure Date Syrup made by Date Lady at Target. The only ingredient is organic dates.
If you put chocolate chips in them, you may not need maple syrup. If you want the sweet without extra calories, you can make this easy sugar free syrup recipe. It’s perfect on pancakes. So is this peanut butter sauce. It’s especially good when you put chocolate chips in the pancakes. You can omit the syrup and have chocolate peanut butter pancakes.
If you make this fluffy pancakes recipe, please let me know how they were in the Comments below. I love helping people to make more foods at home. I was once a very novice baker and cook, now I make most everything at home. Having staple pantry ingredients helps tremendously.
Fluffy Pancakes with Chocolate Chips
- 1½ cups whole milk
- 4 tablespoons white vinegar
- 4 tablespoons melted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- ¼ cup chocolate chips optional
- pure maple syrup optional
- vegetable oil, butter, or avocado oil for greasing the pan or griddle
- Take out three bowls: Large, medium, and small. Use the largest bowl for the wet ingredients and the medium for the dry ingredients. Melt the butter in the small bowl.
- As soon as you decide to make fluffy pancakes, pour the milk and vinegar in a large bowl. Mix. Set it aside to sour for at least 5 minutes. If you want extra fluffy pancakes, leave it for 10 - 20 minutes.
- Melt butter in microwave for 20 seconds or until it's melted. Set it aside.
- Get the dry ingredients. Measure flour, baking powder, baking soda, and salt into the medium bowl. Mix together well.
- Add the eggs and melted butter to the milk and vinegar. Whisk together.
- Grease a pan or griddle with avocado oil, soybean or canola vegetable oil, or butter. Set stovetop to medium.
- Add the dry ingredients to the wet ingredients. Whisk together well.
- Mix in the chocolate chips if desired.
- Ladle the pancake batter onto the griddle or pan. Cook until it bubbles or until you can flip it without it falling apart. These are thick and fluffy pancakes, so they may not bubble like flat pancakes do. Be sure to cook on both sides until they are golden brown and cooked through. Repeat with all the batter.
- Serve and enjoy!