Chocolate Chip Pancake Recipe

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If you’re a fan of all things sweet and decadent, Chocolate Chip Pancakes are the perfect breakfast treat for you. With their fluffy texture, golden exterior, and pockets of melty chocolate chips, chocolate chip pancakes are a breakfast indulgence that never fails to satisfy.

Why You’ll Love These Chocolate Chip Pancakes

There’s just something about chocolate chip pancakes that feels like pure comfort on a plate. I’ve made these more times than I can count over the years, from Saturday mornings to sleepovers to those “just because” breakfasts, and they were always a favorite of my kids growing up. Now they’re the top pick for my granddaughter, too, especially when I make them Mickey Mouse-shaped.

This recipe is simple and reliable, easy to whip up before the coffee kicks in, and guaranteed to bring big smiles around the table. If you love an easy, feel-good breakfast that never disappoints, this one needs to be in your rotation.

What makes this recipe a keeper!

❥ Flavor: Those melty chocolate chips give every bite a little pop of sweetness, and the pancakes themselves have that classic homemade taste everyone loves around the breakfast table.

❥ Super Easy: Made with simple pantry staples, these pancakes come together fast. You can have breakfast on the table in minutes without any fuss

❥ Versatile: Whether you’re cooking for two or feeding a hungry crowd, this recipe scales beautifully. Double it, halve it, or use it as a base for fun add-ins to make breakfast extra special.

Nikki

Chocolate Chip Pancake Recipe Ingredients

• Flour: All-purpose flour gives these pancakes the perfect soft and fluffy texture. Level it off for accurate measuring so the batter isn’t too thick.
• Sugar: Just a little granulated sugar adds the right touch of sweetness and helps the pancakes brown nicely.
• Baking Powder: This is what makes the pancakes rise and stay light. Make sure yours is fresh so you get that good lift.
• Salt: A small amount balances the sweetness and brings out the chocolate flavor. It really does make a difference.
• Buttermilk: Adds moisture and a subtle tang that keeps the pancakes tender. Acidity also reacts with baking powder for extra fluffiness. If you don’t have buttermilk, you can make a quick substitute with milk and a little lemon juice or vinegar.
• Egg: Helps bind the batter and gives the pancakes structure so they turn out soft but not crumbly.
• Butter: Melted butter adds rich flavor and helps keep the pancakes moist. It also gives the edges a nice golden color.
• Vanilla Extract: A splash of vanilla warms up the flavor and pairs perfectly with the chocolate.
• Chocolate Chips: Semi-sweet chocolate chips melt beautifully and give you those little pops of chocolate in every bite. Mini chips work great too if you want more even distribution.

How To Make Homemade Chocolate Chip Pancakes

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

1. Mix Dry Ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside
2. Mix Wet Ingredients: Beat eggs into a medium-sized bowl. Add buttermilk and vanilla extract, and whisk to combine.
3. Incorporate wet ingredients into the dry ingredients bowl: Stir to combine but don’t overmix; pancake batter is always a bit lumpy. Then, fold in chocolate chips and combine. Let the batter rest for about 5 minutes while you prep and heat the pan.
4. Cook: Add pancake batter to a hot, well-buttered pan or griddle. Once bubbles form on top and the edges become golden, flip and cook the other side.
5. Serve: Serve warm with desired toppings.

Topping Ideas for Pancakes

A pat of butter, maple syrup, fresh whipped cream or marshmallow whipped cream, a few chocolate chips, or some fresh fruit are all great ideas to complement the chocolate chip pancakes!

What to Serve with Chocolate Chip Pancakes

Chocolate chip pancakes are a delicious breakfast treat on their own, but if you’re looking to round out your meal, there are plenty of options for what to serve alongside them. Here are a few ideas:

1. Fresh fruit or fruit salad: Sliced bananas, strawberries, or blueberries make a great topping for chocolate chip pancakes. They add a fresh, fruity flavor that complements the sweetness of the chocolate chips.
2. Whipped cream: A dollop on top of your chocolate chip pancakes adds a creamy, decadent touch. You can use store-bought whipped cream or make your own homemade whipped cream.
3. Maple syrup: A classic topping for pancakes, it pairs perfectly with the sweetness of the chocolate chips. Drizzle it over the pancakes to add a warm, syrupy flavor. I like to serve my syrup warm so it doesn’t cool down the pancakes. Warm on the stovetop or in the microwave.
4. Nutella: For an extra-chocolatey twist, spread Nutella on top of your chocolate chip pancakes (my granddaughter’s favorite). The rich, hazelnut spread pairs perfectly with the chocolate chips. (If you love Nutella- try my FluffaNuttella Grilled Cheese)
5. Bacon or sausage: If you’re looking for a savory side to balance the sweetness of the pancakes, consider serving them with bacon or sausage. The salty, savory flavor will complement the sweet pancakes nicely.
6. Scrambled eggs: Scrambled eggs or a breakfast casserole are another excellent option for a savory side dish. They provide protein and help to make the meal more filling.

Whether you prefer sweet or savory sides, there are plenty of options for what to serve with your chocolate chip pancakes.

More Delicious Breakfast Ideas

• Sausage Gravy and Biscuits
• Chipped Beef Gravy. Both gravy recipes get rave reviews!
• Banana Nut Muffins
• Skillet Apple Pie Biscuit Bites

Homemade Chocolate Chip Pancakes Recipe

Nikki Lee

5 from 6 votes

Click Stars To Rate

This recipe for chocolate chip pancakes is a classic breakfast favorite. The pancakes are light and fluffy, with a golden brown crust and pockets of delicious semi-sweet chocolate chips throughout.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 10 pancakes

Ingredients

 

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• ▢ 2 ¼ cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons granulated sugar
• ▢ 1 ½ cup buttermilk
• ▢ 2 large eggs - beaten
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup mini chocolate chips
• ▢ 1 – 3 Tablespoons butter for cooking - (or as much as needed)

Instructions

 

1. Mix Dry Ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside
2. Mix Wet Ingredients: Beat two eggs into a medium-sized bowl. Add buttermilk and vanilla extract, and whisk to combine.
3. Incorporate wet ingredients into the dry ingredients bowl: Stir to combine but don’t overmix; pancake batter is always a bit lumpy. Then, fold in chocolate chips and combine.

   Let the batter rest for about 5 minutes while you prep and heat the pan.
4. Prepare Pan & Cook: Then add 1 teaspoon of butter into a non-stick skillet or a griddle over medium heat. Next, add ⅓ cup of pancake batter into the pan and reduce heat to medium. Cook pancakes from both sides, about 2-3 minutes per side (add additional butter to the pan when the pan begins to look dry, as needed, to finish cooking pancakes).

   Tip: Flip the pancakes once you see bubbles on top and the edges are dry. You will also see a nice golden color on the underside of the pancake.
5. Serve pancakes warm with maple syrup and butter (or desired pancake toppings) on top.

Last step! If you make this, please leave a review, letting us know how it was!

Notes

• • Don’t overmix the batter: Whisk dry ingredients and wet ingredients separately. Overmixing can lead to tough, dense pancakes. Mix the ingredients until they are just combined for light and fluffy pancakes.
  • Let the batter rest for about 5 before cooking the pancakes. This allows the gluten to rest and will keep the pancake from being chewy.
  • The batter usually will keep the chocolate chips dispersed well, but if needed give a gentle stir to redistribute when needed.
  • Use the right amount of batter: Use a ⅓ or ¼ measuring cup to portion out the batter. This will help ensure that your pancakes are all the same size and cook evenly.
  • Make sure to use a non-stick pan and coat it with butter or use a nonstick cooking spray to coat the pan.
  • Heat your pan or griddle properly: Make sure your pan (medium heat) or griddle (375°F) is preheated to the right temperature before adding the batter. Too high heat will result in burnt pancakes, while too low heat will result in soggy pancakes and you won’t get that crisp outside. If the pan gets too hot remove it from the burner and whip any burnt butter out of the pan and add in fresh butter.
  • Don’t flip the pancakes too soon: Wait until the bubbles on the surface of the pancake have burst and the edges start to dry out before flipping. This will ensure that the pancakes cook evenly and develop a nice golden brown crust.
  • Serve immediately: Pancakes are best served immediately, while they are still warm and fluffy. If you need to hold them, keep them on a baking sheet in a warm oven (200°F) or covered with a clean kitchen towel to prevent them from drying out.

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Nutrition

Serving: 1 pancake | Calories: 196 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 46 mg | Sodium: 378 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 169 IU | Vitamin C: 0.1 mg | Calcium: 109 mg | Iron: 2 mg

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