Chocolate Chip Pancakes

Why You’ll Love This Recipe

Chocolate chip pancakes combine the soft, airy texture of traditional pancakes with the irresistible taste of chocolate. Whether you top them with maple syrup, fresh fruit, or whipped cream, they’re sure to become a go-to favorite. This recipe is simple, quick, and made with ingredients you probably already have at home. It’s a great way to treat yourself and your family to a warm, homemade breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
salt
sugar
milk
eggs
vanilla extract
butter (melted)
semi-sweet chocolate chips
oil or butter for cooking

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix — a few lumps are okay.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
6. Scoop about 1/4 cup of batter for each pancake onto the hot surface.
7. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
8. Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
9. Remove and keep warm while repeating with the remaining batter.
10. Serve warm with your favorite toppings.

Servings and timing

This recipe makes about 8 pancakes, serving approximately 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Banana Chocolate Chip Pancakes: Add 1 mashed ripe banana to the batter for a fruity twist.
• Whole Wheat Option: Substitute half or all of the all-purpose flour with whole wheat flour.
• Buttermilk Version: Use buttermilk instead of regular milk for a tangier flavor and fluffier texture.
• Dairy-Free: Use plant-based milk and dairy-free chocolate chips.
• Add Nuts: Mix in chopped walnuts or pecans for added crunch and flavor.
• Mini Pancakes: Make silver dollar-sized pancakes for a fun breakfast treat.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20–30 seconds or warm them in a skillet over low heat until heated through.
To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag and store for up to 2 months. Reheat straight from the freezer in a toaster or microwave.

FAQs

How do I prevent the chocolate chips from sinking to the bottom?

Toss the chocolate chips in a small amount of flour before folding them into the batter to help distribute them evenly.

Can I use mini chocolate chips instead of regular ones?

Yes, mini chocolate chips work great and distribute more evenly throughout the pancakes.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing the batter, but you can mix the dry ingredients ahead and add wet ingredients just before cooking.

Can I use pancake mix instead of making the batter from scratch?

Yes, you can use store-bought pancake mix and simply stir in the chocolate chips.

What type of chocolate chips should I use?

Semi-sweet is classic, but you can also use milk, dark, or even white chocolate chips.

How do I make the pancakes extra fluffy?

Do not overmix the batter and let it rest for a few minutes before cooking to get fluffier pancakes.

Can I cook these on a griddle?

Absolutely. A griddle is ideal for making multiple pancakes at once and ensures even cooking.

What toppings go well with chocolate chip pancakes?

Try maple syrup, whipped cream, powdered sugar, fresh fruit, or a drizzle of chocolate sauce.

Are these pancakes too sweet for breakfast?

While they are sweeter than plain pancakes, they’re still a great treat for breakfast, especially with fresh fruit.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour substitute for the all-purpose flour to make gluten-free chocolate chip pancakes.

Conclusion

Chocolate chip pancakes are the ultimate feel-good breakfast that brings warmth and joy to any morning. They’re easy to prepare, endlessly customizable, and perfect for kids and adults alike. With a batch of these pancakes, your breakfast will go from ordinary to extraordinary in just a few minutes. Whether it’s a weekend brunch or a weekday treat, this recipe is a delicious way to start your day.

Chocolate Chip Pancakes

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Chocolate chip pancakes are fluffy, golden pancakes studded with melty chocolate chips. This easy, from-scratch recipe makes a delicious breakfast treat the whole family will love.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 4)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted (plus more for cooking)
• 1/2 cup semi-sweet chocolate chips

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Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk milk, eggs, vanilla, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — some lumps are okay.
4. Fold in the chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
6. Scoop about 1/4 cup of batter per pancake onto the hot surface.
7. Cook for 2–3 minutes, until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.
8. Repeat with remaining batter. Serve warm with syrup, fruit, or whipped cream.

Notes

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Toss chocolate chips in a little flour to keep them from sinking.
• Mini chocolate chips work well for even distribution.

Nutrition

• Serving Size: 2 pancakes
• Calories: 290
• Sugar: 9g
• Sodium: 280mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 95mg