Eggless Chocolate Chip Pancakes
Fluffy, golden, and loaded with melty chocolate chips, these pancakes are weekend breakfast goals for a crowd of four. The secret to getting that classic lift and tender crumb without cracking a single egg is a flax egg — just ground flaxseed stirred with water and left to thicken for five minutes. It binds the batter beautifully, so you'd never guess anything was swapped. Milk, melted butter, and a splash of vanilla round out the flavor, keeping every bite rich and satisfying. Watching bubbles form across the surface before you flip is genuinely one of the most satisfying things in home cooking, and these deliver that perfect golden underside every time. If you're making a big batch, the oven-warming trick at 200°F means the first pancakes stay just as good as the last ones off the griddle. Stack them high and don't hold back on the maple syrup.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups milk
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
For cooking
- 1 tsp unsalted butter or neutral oil, for the pan
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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