Chocolate Chip Pancakes

Light, fluffy, and from scratch chocolate chip cookies are a childhood favorite! They are made with pantry staples that you already have in your kitchen. Try this recipe, and you will never go back to pancake mix ever again!

These fluffy chocolate chip pancakes are served almost every weekend in our house! It’s the way I get my family excited for breakfast, and we always double and even triple the batch and it’s all gone in minutes.

When I first started this blog, I shared this easy foolproof pancake recipe, and whoever tried it, loved it! It’s the only recipe that I use for pancakes as they turn out perfect every single time.

This recipe is quite similar, it just combines the classic pancake with chocolate chips. Just like the original recipe, they are light and fluffy on the inside and slightly crispy on the outside. I use semi-sweet chocolate chips for these pancakes, but you can use any type of chocolate chips that you like. You could even experiment with other add-ins like chopped nuts or dried fruit.

Looking for more easy breakfast options? These bagel breakfast sandwiches are amazing! You should also try my berry bread pudding, strawberry waffles, vegan coconut pancakes, and this easy quiche recipe.

Why You’ll Love This Recipe

1. Pantry Ingredients – You only need a few simple ingredients that you already have in your kitchen.
2. Saves Money – Ditch the pancake mix and make your own pancakes from scratch. They taste a million times better, and will save you a lot of money.
3. Kid’s Favorite – I’ve never met a kid that doesn’t love a stack of freshly made chocolate chip pancakes!

The Ingredients

Complete list of ingredients and amounts can be found in the recipe card below.

• Flour. Nothing fancy here! Simple all-purpose flour is all you need.
• Milk. Use whole milk for rich and fluffy pancakes.
• Baking Powder. This is our leavener that will give the pancakes a nice lift.
• Egg. The egg will also help the pancakes rise, if you can’t have eggs, then substitute with half a banana that is mashed.
• Sugar and salt. To season the pancakes.
• Vanilla. Use pure vanilla extract, not imitation vanilla!
• Chocolate Chips. The star of the show! I use Hershey’s semi-sweet chocolate chips, but choose your favorite.

How To Make Chocolate Chip Pancakes

1. Dry Ingredients: In a bowl, combine all of the dry ingredients (flour, baking powder, sugar, salt).
2. Wet Ingredients: In another bowl whisk the egg with milk and melted butter. Add vanilla extract, and mix again.
3. Add Wet to Dry: Pour the milk mixture into the dry ingredients and whisk lightly until just combined and remove big lumps (DO NOT overmix the batter as you will end up with tough pancakes that taste like cardboard). Fold in the chocolate chips.

1. Grease: Lightly brush a flat skillet or a griddle with a piece of butter (or use 1 tablespoon of oil instead). Then using a ¼ measuring cup spoon the batter and spread it into a circle.
2. Cook & Flip: Cook on the first side until bubbles appear and the edges start to look a bit dry, the bottom of the pancakes should be golden-brown (around 3 minutes). Flip and cook for another 3 minutes or until the second sides are golden brown.
3. Serve: Drizzle with maple or warm pancake syrup, add your toppings, and serve.

Recipe Tips

• Make Sure your Baking Powder is Fresh. If the baking powder you’re using has expired, the pancakes won’t rise. To check if your baking powder is still fresh, stir half a teaspoon of baking powder with water, if it fizzes up then it’s good to go. If not, then you need to replace it with a fresh one.
• Do Not Overmix the Batter: The key to making soft and fluffy pancakes is not to overmix the batter once you combine the dry and wet ingredients together. You don’t want to develop gluten and end up with flat chewy pancakes. I recommend combining the dry ingredients separately before adding them to the wet ingredients, this will help distribute the ingredients well without overmixing the batter.
• Only Flip Once! As you’re cooking the pancakes, remember that you can only flip them once.
• Keep Warm: Everyone loves warm pancakes, so as you make them you can keep them warm in the oven on an ovenproof plate in a 200°F/93°C degree oven for up to 15 minutes.
• Serving & Reheating: These pancakes are best enjoyed hot off the griddle with a drizzle of maple syrup. But, if you have any leftovers, they reheat really well in the microwave. Simply place them on a plate and heat for 20-30 seconds or until warmed through.
• Freezing: These pancakes freeze wonderfully! I recommend a layer of parchment paper between the pancakes to avoid sticking, then place in a ziptop bag. Or flash freeze the pancakes on a sheet pan, then place them in a ziptop bag to freeze for up to 3 months.
• Leftover Batter: You can store it in the fridge for up to 24 hours to make pancakes. If you use it after 24 hours, the pancakes won’t be fluffy.

Chocolate chip pancakes are a fun and easy way to dress up classic pancakes. This recipe is completely foolproof and you will get the perfect pancakes from the first try. Don’t forget to pin this recipe to save for later!