Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5ml) baking soda
  • 1/2 teaspoon (2.5ml) salt
  • 1/8 teaspoon (a pinch) ground cinnamon, optional
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) sour cream (or full-fat Greek yogurt)
  • 1/3 cup (65g) light brown sugar, packed
  • 1 1/2 cups (360ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 4 tablespoons (57g) unsalted butter, melted, plus extra for cooking
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Whisk together flour, baking powder, baking soda, salt, and cinnamon (if using) in a large bowl.
  2. In a separate bowl, whisk together the egg, sour cream, and brown sugar until smooth. Add the milk and vanilla extract, then whisk in the melted butter (it's okay if it clumps a bit).
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. A few lumps are fine! Overmixing leads to tough pancakes, so resist the urge to get it perfectly smooth.
  4. Gently fold in the chocolate chips until evenly distributed.
  5. Let the batter rest for 5 minutes. This allows the baking powder to activate and creates a lighter, fluffier pancake.
  6. Heat a lightly oiled skillet or griddle over medium heat. A drop of water should sizzle and evaporate quickly.
  7. Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and the centre springs back when lightly touched.
  9. Serve the pancakes immediately with your favourite toppings.