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These soft, scrumptious chocolate chip pancakes are the perfect breakfast for family breakfasts or visiting extended family. Make them for a special occasion or holiday morning treat. They make a great dessert, too. Top them off with your favorite syrup. Golden syrup, with its burnt sugar notes, is amazing, or you might want to make the stack of chocolate chip pancakes even more decadent with whipped cream, chocolate sauce, and extra chocolate chips for garnish.
I like to use mini chocolate chips in these, but feel free to use whole or chopped regular chocolate chips (milk, dark, or white) if you prefer. The recipe makes about 1 dozen pancakes. Chocolate chip pancakes taste as good as they look!
You might also like this unique chocolate chip sheet pan pancake or bake up some chocolate chip scones for your morning meal or snack.
What You’ll Like About This Recipe
Easy batter. Simple ingredients whisk together quickly without any special equipment.
Great texture. The pancakes turn out soft and fluffy with perfect lift from the baking powder.
Chocolate in every bite. Mini chips or chopped chocolate distribute evenly for rich flavor throughout.
Ingredient Notes
- All-purpose flour: Provides structure without making the pancakes heavy.
- Baking powder: Gives the pancakes lift and fluffy texture.
- Granulated sugar: Adds a touch of sweetness to balance the chocolate.
- Eggs: Bind the batter and help create a tender crumb.
- Milk: Start with the lower amount and add as needed for a pourable batter.
- Vanilla extract: Enhances the flavor and complements the chocolate.
- Melted butter: Adds richness and helps with browning.
- Chocolate chips: Mini chips or chopped chocolate distribute more evenly.
- Oil for cooking: Lightly coats the skillet for even browning.
Steps to Make Chocolate Chip Pancakes
- Combine the dry ingredients in a mixing bowl.
- Whisk the eggs with the milk and add them to the dry ingredients with the melted butter and vanilla.
- Stir gently until just combined, then fold in the chocolate chips.
- Heat an oiled griddle or skillet over medium heat.
- Pour the batter onto the hot surface and cook until the edges look dry and bubbles pop.
- Flip and cook until the second side is golden.
Tips
Don’t overmix. Stir the batter only until the dry ingredients disappear to keep the pancakes soft and tender.
Adjust the milk. Start with the lower amount and add more until the batter is pourable but not thin.
Control the heat. Medium heat prevents burning on the outside before the centers cook through.
Keep warm. Hold finished pancakes in a low oven (about 200°F) while you cook the rest.
Recipe Variations
- Extra chocolatey. Add a handful of chopped chocolate along with the chips for pockets of melted richness.
- Nutty version. Fold in chopped pecans or walnuts for added crunch.
- Buttermilk twist. Substitute buttermilk and reduce the baking powder slightly for a tangier pancake.
Serving Suggestions
- Serve with butter and warm maple syrup.
- Add fresh berries for a bright contrast to the chocolate.
- Pair with bacon or sausage for a hearty breakfast.
How to Store
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days. Layer parchment between them to prevent sticking.
Freeze: Arrange pancakes in a single layer to freeze, then transfer to a freezer bag for up to 2 months.
Rewarm: Reheat in a toaster, skillet, or microwave until warmed through.
Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour, (255 g)
- 4 tsp baking powder, (16 g)
- ½ tsp fine salt
- 3 tbsp granulated sugar
- 2 large eggs, lightly beaten
- 1 ¾ to 2 cups milk
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- ½ cup mini semisweet chocolate chips
- Neutral flavor vegetable oil, for cooking
- Butter (optional), for serving
- Syrup (optional), for serving
Recommended Equipment
- 11-inch griddle pan or skillet
Instructions
- In a medium bowl, combine the flour, baking powder, salt, and sugar; whisk to blend the dry ingredients thoroughly.2 cups all-purpose flour | 4 tsp baking powder | 1/2 tsp fine salt | 3 tbsp granulated sugar
- In another bowl, whisk the eggs with 1 3/4 cups of milk; add to the dry ingredients along with the vanilla extract and melted butter; stir just until blended. Stir in the chocolate chips. If the batter is too thick, add a bit more milk, a little at a time. It should be thick yet pourable. A few lumps are okay.2 large eggs | 1 3/4 to 2 cups milk | 1 tsp vanilla extract | 4 tbsp unsalted butter | 1/2 cup mini semisweet chocolate chips
- Brush a griddle or skillet with some oil and place it over medium heat.Neutral flavor vegetable oil
- Pour about 1/4 cup of batter onto the hot pan. When the edges look dry, and the bubbles over the surface have popped—about 2 to 3 minutes—flip the pancake and cook for about 2 to 3 minutes longer, or until the bottom is browned.
- Serve the pancakes hot with butter and syrup if desired.Butter (optional) | Syrup (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
