Name: Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1 large egg; 3 tablespoons unsalted butter, melted; 2 teaspoons vanilla extract; 3/4 cup semi-sweet chocolate chips; 1 tablespoon butter or neutral oil, for greasing the pan

Jump to Recipe·Leave a Review

These chocolate chip pancakes are fluffy, tender, and just sweet enough, with little pockets of melted chocolate in every bite. They make an easy breakfast or brunch that feels special without taking much effort. These chocolate chip pancakes are fluffy, tender, and just sweet enough, with little pockets of melted chocolate in every bite. They make an easy breakfast or brunch that feels special without taking much effort.

Why You’ll Love This Recipe

These pancakes come together with simple pantry ingredients and cook up soft, thick, and golden. The batter is easy to mix by hand, and the chocolate chips add sweetness throughout without making the pancakes overly rich. They are great for weekend mornings, holiday breakfasts, or anytime you want a cozy homemade treat.

Ingredients

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

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
1 tablespoon butter or neutral oil, for greasing the pan

Directions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. A few small lumps in the batter are completely fine.

Fold in the chocolate chips.

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

Scoop about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.

Flip and cook for another 1 to 2 minutes, until the pancakes are golden brown and cooked through.

Serve warm with extra chocolate chips, butter, maple syrup, sliced fruit, or a dusting of powdered sugar.

Servings and timing

This recipe makes about 8 pancakes, which serves 4 people.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Use mini chocolate chips for more even chocolate in every bite.

Swap the semi-sweet chocolate chips for milk chocolate or dark chocolate chips depending on how sweet you want them.

Add 1/2 teaspoon of cinnamon to the batter for a warmer flavor.

Stir in a few sliced bananas or a handful of blueberries along with the chocolate chips.

For a nuttier taste, replace 2 tablespoons of the flour with finely ground oats or add a small handful of chopped walnuts.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.

Reheat refrigerated or frozen pancakes in the microwave for 20 to 30 seconds each, or warm them in a toaster or low oven until heated through. The toaster works especially well for keeping the edges slightly crisp.

FAQs

Can I use mini chocolate chips instead of regular chocolate chips?

Yes. Mini chocolate chips work very well because they spread more evenly through the batter and melt nicely into the pancakes.

Why are my pancakes not fluffy?

This usually happens when the batter is overmixed or the baking powder is not fresh. Stir gently and stop as soon as the flour is incorporated.

Can I make the batter ahead of time?

It is best to cook the batter soon after mixing for the fluffiest pancakes. You can mix the dry ingredients ahead and combine them with the wet ingredients right before cooking.

Can I use whole wheat flour?

Yes, but the pancakes will be a bit denser. For the best texture, use half all-purpose flour and half whole wheat flour.

What kind of milk works best?

Regular milk gives a soft, tender texture, but you can also use whole milk, low-fat milk, or an unsweetened non-dairy milk.

How do I keep the chocolate chips from burning?

Make sure the skillet is not too hot. Medium heat is best. You can also press a few chocolate chips onto the top of each pancake after pouring the batter instead of fully mixing them in.

Can I double this recipe?

Yes. This recipe doubles very easily if you want to make a larger batch for family breakfast or meal prep.

How do I know when it is time to flip the pancakes?

Flip when bubbles appear on the surface and the edges begin to look dry and set. The bottom should be golden brown.

Can I freeze these pancakes?

Yes. Once cooled, freeze them in layers with parchment paper between them so they do not stick together.

What should I serve with chocolate chip pancakes?

They pair well with maple syrup, fresh strawberries, banana slices, whipped cream, or a small pat of butter.

Conclusion

Chocolate chip pancakes are a simple homemade breakfast that always feels comforting and special. With their fluffy texture, sweet flavor, and melty chocolate in every bite, they are an easy way to make any morning better. Whether you serve them fresh off the skillet or reheat a batch later in the week, this recipe is one you will want to keep on repeat.