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.
Recipe Tips
Make-ahead: Prepare the batter the night before. Cover the bowl and refrigerate the batter until the next morning. If the pancake batter is thicker in the morning, stir in a little more milk.To serve all of the pancakes at once, place them in a preheated 200 F oven while you cook subsequent batches.
Recipe Variations
Replace the chocolate chips with chopped milk or dark chocolate, or use white chocolate in the recipe.Add about 1/4 cup of chopped walnuts or pecans for extra crunch and flavor.Make a birthday stack of chocolate chip pancakes with icing or whipped cream between the layers and decorate with funfetti or drizzle with chocolate.
Can cooked pancakes be frozen?
Absolutely! Freeze the cooked pancakes on a baking sheet and then transfer them to zip lock freezer bags.
To reheat frozen pancakes, place them on a foil-lined baking sheet and heat them in a 350 F. oven for 10 to 12 minutes, or until hot. Alternatively, you may reheat them in the microwave. Place two pancakes in a single layer on a microwave-safe plate and heat on high power for about 30 seconds.
How can I be sure my pancakes are done?
It can be difficult to tell when the pancakes are done, especially if they’re a bit thick. to be sure, test the pancake about 2 minutes after flipping. You can either lift the pancake to peek at the bottom—if they are nicely browned, they should be done. Or insert a toothpick into the center of a pancake—if there is uncooked batter on the toothpick when you remove it, continue cooking the pancake.
PrintChocolate Chip Pancakes
Everyone will love these scrumptious, soft chocolate chip pancakes, and they are super easy to prepare and cook. Use mini chips, regular, or chopped chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Pancakes, Breakfast, Chocolate Chips
Ingredients
- 2 cups (255 g) all-purpose flour
- 4 teaspoons (16 g) baking powder
- 1/2 teaspoon table salt
- 3 tablespoons granulated sugar
- 2 large eggs, lightly beaten
- 1 3/4 to 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- 1/2 cup mini semisweet chocolate chips
- 2 tablespoons canola oil, for cooking
- Butter, for serving, optional
- Syrup, for serving, optional
Instructions
- In a medium bowl, combine the flour, baking powder, salt, and sugar; whisk to blend the dry ingredients thoroughly.
- 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.
- Brush a griddle or skillet with some oil and place it over medium heat.
- Pour about 1/4 cup of batter onto the hot pan. When the edges look dry and the the bubbles over the surface have popped—about 2 to 3 minutes—flip the pancake and cook for about 2 minutes longer, or until the bottom is browned.