These pancakes combine the zesty flavor of citrus with the richness of chocolate for a delightful breakfast treat.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the milk, egg, orange zest, and melted butter.
Ensure the melted butter is not too hot to avoid cooking the egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Do not overmix to keep the pancakes light and fluffy.
Heat a griddle over medium heat and lightly grease it.
Use a non-stick griddle for easier flipping.
Pour a small amount of batter onto the griddle and sprinkle with chocolate chips.
Cook pancakes in batches to avoid overcrowding the griddle.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Wait for the edges to set before flipping for a cleaner flip.
Serve the pancakes warm with your favorite toppings.
Top with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
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