If you’ve ever tried adding chocolate chips to pancake batter only to end up with burnt, bitter chips throughout your pancakes, you’re not alone. This is a common cooking frustration that many pancake lovers have experienced. Thankfully, there are some simple tricks you can use to get soft, melty chocolate chips in your pancakes every time.
What causes chocolate chips to burn in pancakes?
The main reason chocolate chips burn in pancake batter is because of the difference in cooking temperatures. Pancake batter cooks at a lower temperature, around 325-375°F, while chocolate chips are formulated to maintain their shape until they reach temperatures closer to 300°F. This discrepancy causes the chocolate chips to overheat and burn before the pancake batter has finished cooking.
Additionally, pancake batter cooks fairly quickly over high heat. The chips don’t have enough time to slowly melt before the outside of them burns. And since chocolate contains milk solids and fat, it’s prone to scorching at high temperatures.
How can I prevent chocolate chips from burning?
Here are 5 simple tips to ensure your chocolate chips come out perfectly melted and not burnt:
- Use miniature chocolate chips. Mini chips have less volume so they can melt faster before burning.
- Use high quality chocolate or chocolate made for melting. Quality chocolate and melting wafers contain less cocoa butter so they’re less likely to seize up and burn.
- Toss the chips in flour before adding them to the batter. The light coating of flour will provide insulation against the heat.
- Fold the chips into the batter gently rather than stirring vigorously. This keeps the chips intact for longer so they can melt before overheating.
- Cook the pancakes at a lower temperature. Medium heat allows the chips more time to melt properly.
What are the best tips for adding chocolate chips to pancakes?
If you want melted chocolate perfection in your pancakes, follow these top tips:
Use mini chips
Miniature chocolate chips contain less volume than regular sized chips so they melt faster when cooked. The smaller shape also allows them to disperse more evenly into the batter rather than clumping together.
Toss them in flour
Before mixing chocolate chips into the batter, toss them with a teaspoon or two of flour. The light coating helps protect the chips from scorching too fast when they hit the heat.
Gently fold into batter
Stir pancake batter as little as possible once the chocolate chips have been added. Gentle folding motions prevent the chips from breaking down too much before the pancakes cook.
Reduce the heat
Cooking pancakes over medium heat rather than high heat gives the chocolate chips more time to melt properly before the outsides get too hot. The more gradual heating prevents burning.
Use high quality chocolate
Splurge for the good stuff when choosing your chocolate chips. Quality real chocolate or melting wafers retain their shape better when heated compared to cheap chocolate which can seize up and scorch.
What are some tasty mix-in combinations with chocolate chips?
Chocolate chips pair beautifully with many mix-in flavors. Here are some delicious combinations to try:
| Mix-In | Flavor Pairing |
|---|---|
| Bananas | Banana chocolate chip pancakes are a classic combo |
| Peanut butter | Chocolate and peanut butter is always a winner |
| Cinnamon | Warm cinnamon brings out chocolate’s richness |
| Hazelnuts | Nutella anyone? This combo is reminiscent of the popular spread |
| Mascarpone | Soft Italian cream cheese makes these pancakes extra decadent |
Let your imagination run wild when mixing in flavors with chocolate chips. Fruit, nuts, spices and spreads all complement chocolate beautifully in pancakes.
What are some good recipes for chocolate chip pancakes?
Want to whip up chocolate chip pancakes at home? Here are 3 must-try recipes:
Classic Chocolate Chip Pancakes
These are light and fluffy with melty mini chocolate chips throughout. The dash of vanilla brings out extra chocolate flavor.
Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, beat together the milk, oil, egg and vanilla.
- Pour the milk mixture into the flour mixture and fold gently just until combined.
- Fold in the mini chocolate chips.
- Heat a lightly oiled griddle over medium heat. Pour batter by 1/4 cupfuls onto the griddle.
- Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, 1-2 more minutes.
Double Chocolate Pancakes
Cocoa powder and chocolate chips make these extra chocolatey. A touch of coffee brings out the deep chocolate flavor.
Ingredients:
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee granules
- 1/2 cup chocolate chips
Instructions:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, vanilla and coffee granules.
- Make a well in the center of the dry ingredients. Pour in the milk mixture and fold gently to combine.
- Fold in the chocolate chips.
- Cook over medium heat until bubbles appear on surface, about 2-3 minutes per side.
White Chocolate Macadamia Pancakes
Buttery white chocolate chips paired with toasted macadamia nuts make these pancakes irresistible.
Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/3 cup white chocolate chips
- 1/4 cup chopped macadamia nuts
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the milk, egg, melted butter and vanilla.
- Make a well in the center of the dry ingredients. Pour in the milk mixture and fold to combine.
- Fold in the white chocolate chips and macadamia nuts.
- Cook over medium low heat for 2-3 minutes per side.
Conclusion
Burnt chocolate chips in pancakes can ruin an otherwise perfect breakfast. But with a few simple tricks like using mini chips, reducing the heat, and gently folding the batter, you can achieve melted chocolate bliss in every bite. Experiment with fun flavor combinations and recipes to find your new favorite chocolate chip pancakes.