Chocolate Chip Pancakes

Chocolate chip pancakes are the ultimate weekend breakfast treat. These fluffy, golden pancakes are studded with melty chocolate chips in every bite, made with simple pantry ingredients, and ready in just 20 minutes. Whether you’re surprising the kids or treating yourself to a cozy Saturday morning, this easy recipe delivers bakery-style pancakes right from your own kitchen.

Love More Pancakes? Try My Fluffy Japanese Pancakes or this Greek Yogurt Pancakes next.

Why You’ll Love This Recipe

Fluffy, golden, and studded with melty chocolate chips, these Chocolate Chip Pancakes turn any morning into a treat. Soft on the inside with lightly crisp edges, each bite is sweet, cozy, and comforting. Easy to make and loved by all ages, they’re perfect for weekend breakfasts or anytime you want to start the day with a little extra joy.

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Ingredient List

Dry Ingredients:

• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ¾ teaspoon salt

Wet Ingredients:

• 1 large egg
• 1¼ cups milk
• 2 tablespoons melted butter (plus more for cooking)

Mix-ins:

• 1 cup chocolate chips (regular or mini)

Yields: About 8 pancakes

Why These Ingredients Work

Let me break down why each ingredient matters in creating those dreamy, fluffy pancakes:

All-Purpose Flour provides the structure and body that gives these pancakes their tender crumb. It’s the perfect base that’s not too heavy or too light.

Baking Powder is your secret weapon for fluffy pancakes! This leavening agent creates those beautiful air pockets that make pancakes rise and stay light instead of dense.

Granulated Sugar adds just a touch of sweetness to balance the batter and helps the pancakes achieve that gorgeous golden-brown color when they hit the griddle.

Salt might seem minor, but it’s essential! It enhances all the flavors and prevents your pancakes from tasting flat or bland.

Egg acts as a binder, holding everything together while adding richness and helping create that tender texture we all love.

Milk creates the right batter consistency and adds moisture. It also helps activate the baking powder for maximum fluffiness!

Melted Butter brings richness and flavor while keeping the pancakes moist and tender. It also helps prevent sticking when cooking.

Chocolate Chips – the star of the show! They melt into gooey pockets of chocolatey goodness. I love using mini chips because they distribute more evenly throughout each pancake, but regular-sized chips work beautifully too.

Essential Tools and Equipment

Here’s what you’ll need to make perfect chocolate chip pancakes:

• Two mixing bowls – one for dry ingredients, one for wet
• Whisk – for combining ingredients smoothly
• Measuring cups and spoons – accuracy matters in baking!
• Large skillet or griddle – I prefer a non-stick griddle for even heat
• Spatula – a wide, thin spatula makes flipping easier
• ¼ cup measuring cup or ice cream scoop – for consistent pancake sizes
• Pastry brush or paper towel – for buttering the pan

How To Make Chocolate Chip Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly distributed. This step is important because it ensures your baking powder is spread throughout the flour, which means every pancake will be equally fluffy!

Step 2: Prepare the Wet Ingredients

In a separate bowl, lightly beat the egg with a fork until the yolk and white are combined. Then mix in the milk and melted butter, stirring until smooth. Make sure your melted butter isn’t too hot or it might scramble the egg!

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or wooden spoon, gently stir just until combined. This is crucial – DO NOT OVERMIX! You want to see small lumps in your batter. Overmixing develops the gluten in the flour, which leads to tough, chewy pancakes instead of fluffy ones.

Step 4: Fold in the Chocolate Chips

Gently fold in the chocolate chips using a spatula, distributing them throughout the batter. Then let the batter rest for 5 minutes. I know it’s tempting to skip this, but trust me – this resting time allows the flour to fully hydrate and the baking powder to start working its magic!

Step 5: Heat Your Cooking Surface

While the batter rests, heat a lightly buttered skillet or griddle over medium-low heat. Medium-low is key here! Too high and the outside will burn before the inside cooks through, plus the chocolate chips can scorch.

Step 6: Cook the First Side

Scoop about ¼ cup of batter per pancake onto your prepared pan. Don’t crowd them – leave plenty of space between each pancake. Cook until you see bubbles forming on the surface and the edges look set and slightly dry, about 2-3 minutes. Those bubbles are your signal that it’s almost time to flip!

Step 7: Flip and Finish

Using your spatula, gently flip each pancake and cook for another 1-2 minutes until the bottom is golden brown. The second side always cooks faster than the first, so keep an eye on them!

Step 8: Keep Warm and Repeat

Transfer cooked pancakes to a plate and keep them warm in a low oven (200°F) while you cook the remaining batter. Add a little more butter to the pan as needed between batches.

You Must Know

The batter MUST rest for those 5 minutes – this is non-negotiable if you want fluffy pancakes! During this time, the baking powder activates and the flour absorbs the liquid, creating a better texture. Also, resist the urge to press down on the pancakes with your spatula while they’re cooking. This squeezes out all those beautiful air pockets you worked so hard to create!

Personal Secret: I always add an extra handful of chocolate chips to the first pour of batter on the griddle. They sink in and create an extra-chocolatey first pancake that I snack on while cooking the rest.

Pro Tips & Cooking Hacks

• Don’t overmix the batter! This is the number one mistake people make. Lumps are your friend – they disappear during cooking and result in tender pancakes.
• Test your heat first. Drop a small amount of water on your griddle. If it sizzles and evaporates quickly, you’re ready to cook.
• Use mini chocolate chips for more even distribution and more chocolate in every bite. Regular chips work great too, they just create bigger pockets of melted chocolate.
• Butter between batches. The pan needs fresh butter every 2-3 pancakes to prevent sticking and add flavor.
• Freeze for later! Make a double batch and freeze extras with parchment paper between each pancake. Pop them in the toaster for quick weekday breakfasts.
• Room temperature ingredients mix more easily and create a better batter consistency, but cold milk works fine too.

Flavor Variations & Suggestions

Double Chocolate Pancakes: Add 2 tablespoons cocoa powder to the dry ingredients and reduce flour by 2 tablespoons. You’ll have rich chocolate pancakes with chocolate chips!

White Chocolate Raspberry: Swap chocolate chips for white chocolate chips and add ½ cup fresh or frozen raspberries.

Peanut Butter Chocolate: Add 2 tablespoons peanut butter to the wet ingredients and use chocolate chips. Heaven!

Banana Chocolate Chip: Mash one ripe banana into the wet ingredients before combining. Reduce milk slightly to ⅔ cup.

S’mores Pancakes: Add ½ cup mini marshmallows along with the chocolate chips. Dust with graham cracker crumbs when serving.

Espresso Chocolate Chip: Add 1 teaspoon instant espresso powder to the wet ingredients for a subtle coffee flavor that enhances the chocolate.

Make-Ahead Options

Batter: You can mix the dry ingredients the night before and store in an airtight container. In the morning, mix the wet ingredients and combine. The batter itself can sit in the fridge for up to 2 hours before cooking, though it may need a gentle stir.

Cooked Pancakes: These pancakes keep beautifully! Store cooked and cooled pancakes in an airtight container in the refrigerator for up to 4 days.

Freezing Instructions: Layer cooled pancakes between sheets of parchment or wax paper and place in a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen in the toaster, toaster oven, or microwave.

Weekend Prep Tip: Make a big batch on Sunday and freeze them for easy weekday breakfasts. Kids can pop them in the toaster themselves!

Recipe Notes & Baker’s Tips

• The batter should be thick but pourable. If it’s too thick, add milk a tablespoon at a time. If too thin, add a little flour.
• First pancake syndrome is real! The first pancake often doesn’t turn out perfect as the pan is still adjusting to temperature. Don’t worry – it’s the tester pancake!
• For perfectly round pancakes, pour the batter from the same height each time and don’t move the pan while they’re cooking.
• Chocolate chips on the edges of pancakes can burn easily, so try to keep most of them toward the center when you pour the batter.
• If your pancakes are browning too quickly but staying raw in the middle, your heat is too high. Lower it!

Serving Suggestions

These chocolate chip pancakes are incredible on their own, but here are my favorite ways to serve them:

Classic Style: Stack them high and drizzle with pure maple syrup. The warm syrup mingles with the melted chocolate – absolute perfection!

Berry Bliss: Top with fresh strawberries, blueberries, or raspberries and a dollop of whipped cream.

Banana Split: Add sliced bananas, a drizzle of chocolate sauce, whipped cream, and a cherry on top for a breakfast that feels like dessert.

Nutella Heaven: Spread warm Nutella between pancake layers for an extra-decadent treat.

Bacon and Chocolate: Serve alongside crispy bacon for that irresistible sweet and salty combination.

Simple Elegance: Just a pat of butter melting on top and a light dusting of powdered sugar.

How to Store Your Chocolate Chip Pancakes

Room Temperature: Pancakes can sit out at room temperature for up to 2 hours if you’re serving them for a brunch or breakfast gathering.

Refrigerator: Store cooled pancakes in an airtight container or zip-top bag in the fridge for up to 4 days. Place parchment paper between layers to prevent sticking.

Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet until solid (about 1 hour), then transfer to a freezer-safe bag with parchment paper between each pancake. They’ll keep for 2-3 months.

Reheating Instructions:

• Microwave: 30-60 seconds for refrigerated pancakes, 60-90 seconds from frozen
• Toaster: Best method for crispy edges! Toast on medium setting
• Oven: Arrange on a baking sheet and heat at 350°F for 5-8 minutes (10 minutes if frozen)
• Stovetop: Warm in a lightly buttered skillet over low heat for 1-2 minutes per side

Allergy Information

Contains:

• Gluten (wheat flour)
• Dairy (milk, butter)
• Eggs

Substitution Options:

Gluten-Free: Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious! Make sure your baking powder is gluten-free too.

Dairy-Free: Substitute the milk with almond milk, oat milk, or any non-dairy milk you prefer. Replace butter with melted coconut oil or dairy-free butter. Use dairy-free chocolate chips (many dark chocolate chips are naturally dairy-free).

Egg-Free: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or ¼ cup unsweetened applesauce.

Nut Allergies: Most chocolate chips are nut-free, but always check labels if you have severe allergies. This recipe naturally contains no nuts.

Questions I Get Asked A Lot

Can I use whole wheat flour instead of all-purpose?

You can! I’d recommend substituting only half the flour with whole wheat for your first try. Whole wheat makes the pancakes denser and a bit heartier. If you go 100% whole wheat, you might need to add 1-2 tablespoons more milk.

Why are my pancakes flat and not fluffy?

This usually happens for one of three reasons: your baking powder is old and has lost its power (check the expiration date!), you overmixed the batter, or your heat was too high. Make sure you’re seeing those lumps in the batter and cook on medium-low heat.

Can I make these without the chocolate chips?

Absolutely! You’ll have delicious classic pancakes. You could also substitute the chocolate chips with blueberries, sliced bananas, or even chopped nuts.

The chocolate chips all sink to the bottom. How do I fix this?

Try using mini chocolate chips – they’re lighter and distribute better. Also, make sure you’re folding them in gently at the very end, and don’t let the batter sit too long after adding them.

Can I use buttermilk instead of regular milk?

Yes! Buttermilk makes extra fluffy, tangy pancakes. If using buttermilk, reduce the baking powder to 2 teaspoons and add ¼ teaspoon baking soda to the dry ingredients.

How do I know when to flip the pancakes?

Wait until you see bubbles forming all over the surface and the edges look set and slightly matte instead of shiny. When you peek underneath with your spatula, it should be golden brown. If you flip too early, the middle will be undercooked.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chocolate chip pancakes turned out.