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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 We Love This Fluffy Chocolate Chip Pancake Recipe!
- Super Easy: Using basic pantry staples you can whip up delicious homemade pancakes in minutes.
- Versatile: This recipe can easily be doubled or adapted to feed more or fewer people.
There’s nothing quite like waking up to the smell of freshly cooked pancakes on a lazy weekend morning.
As you take a bite, you are immediately greeted with the rich, buttery flavor of the pancake batter, which is then perfectly complemented by the sweet and decadent bursts of melted chocolate chips throughout.
They are just divine enough to serve for brunch, and I can say no judgment here if you want them for dinner! Who doesn’t love breakfast for dinner?
When it comes to making chocolate chip pancakes, there are a few key ingredients that are essential for achieving the perfect balance of flavor and texture.
Ingredient Notes
By using high-quality ingredients and following the right recipe, you can make chocolate chip pancakes that are absolutely irresistible.
Variations and Substitutions
These are just a few variations of this classic chocolate chip pancake recipe. Feel free to experiment with your favorite flavors and ingredients to create a customized pancake stack that’s perfect for you.
How To Make Homemade Chocolate Chip Pancakes
✱ Be sure to see the recipe card below for exact ingredients and instructions!
- Mix Dry Ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside
- Mix Wet Ingredients: Beat eggs into a medium-sized bowl. Add buttermilk and vanilla extract, and whisk to combine.
- 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.
- 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.
- Serve: Serve warm with desired toppings.
Topping Ideas for Pancakes: A pat of butter, maple syrup, whipped cream, a few chocolate chips, or some fresh fruit are all great ideas to compliment thee chocolate chip pancakes!
Tips
- 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.
Recipe FAQ’s
If you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with a small amount of lemon juice or vinegar. This will create a similar tangy flavor and chemical reaction with the baking soda. Use 1 tablespoon of lemon juice or vinegar per cup of milk. For this recipe, place 1 ½ tablespoons of vinegar or lemon juice in a measuring cup then add enough milk to bring to the 1 ½ cup line. Stir and let sit for 5 minutes before using in the recipe.
For gluten-free chocolate chip pancakes, substitute gluten-free flour for regular flour in the pancake batter to make a gluten-free version of this classic recipe.
Storage
Storage: Store leftover pancakes cover with foil or plastic wrap or place them in an airtight container and store in the refrigerator for 3 days.
How to Freeze Chocolate Chip Pancakes: Once completely cooled, place them in a freezer-safe bag for up to 2 months. Remove desired amount and warm in the microwave, toaster, or air-fryer. You can double your batch and this makes a great make-ahead breakfast for busy mornings.
You can also freeze pancake batter. Once mixed pour into a freezer-safe bag and lay it flat, remove as much air as possible, and freeze on a flat surface until the batter is frozen solid. This can be stored frozen for up to 1 month.
When you’re ready to do some pancake making, just thaw in warm water or overnight in the refrigerator. Give the batter a stir, all you need is a hot skillet and you are all set to make the best chocolate chip pancakes ever (even better than Eggo 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:
- 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.
- Whipped cream: A dollop of whipped cream on top of your chocolate chip pancakes adds a creamy and decadent touch. You can use store-bought whipped cream or by making your own homemade whipped cream.
- Maple syrup: Maple syrup is a classic topping for pancakes, and it goes 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.
- Nutella: For an extra chocolatey twist, spread Nutella over the top of your chocolate chip pancakes. The rich, hazelnut spread pairs perfectly with the chocolate chips. (if you love Nutella- try my FluffaNuttella Grilled Cheese)
- Bacon or sausage: If you’re looking for a savory side to balance out the sweetness of the pancakes, consider serving them with a side of bacon or sausage. The salty, savory flavor will complement the sweet pancakes nicely.
- Scrambled eggs: Scrambled eggs or a breakfast casserole are another great 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
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Chocolate Chip Pancakes Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 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
- Mix Dry Ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside
- Mix Wet Ingredients: Beat two eggs into a medium-sized bowl. Add buttermilk and vanilla extract, and whisk to combine.
- 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.
- 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.
- Serve pancakes warm with maple syrup and butter (or desired pancake toppings) on top.
Video
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.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
I put chocolate chips in so many things but had never thought to add them to pancakes. What a fabulous breakfast treat!
I just made these this morning for breakfast. I daughter LOVES chocolate chip pancakes. This recipe is a keeper.
These are so light and fluffy!! And of course, you can’t go wrong with chocolate chips. This recipe is definitely a keeper, thanks for sharing!
We love these! We make sure to get a good big treat of a breakfast in on Sundays in this house because the week, and Saturdays, are so bananas! These are part of our regular rotation.
I made these pancakes for my kids for breakfast this morning. They absolutely loved it! They were light, fluffy and deliciously sweet!