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Home Dessert Pancakes, Waffles & Crepes

Chocolate Chip Pancakes

Whip up these homemade chocolate chip pancakes that are light and fluffy, a perfect reminder of childhood. Using simple ingredients commonly found in your pantry, this easy recipe ensures you won't ever rely on store-bought mixes again. Give these pancakes a try for a delightful breakfast treat!
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By: Diana Last updated on April 14, 2024

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A stack of chocolate chip pancakes with a drizzle of maple syrup. And overlay text that says "the best chocolate chip pancakes"

Light, fluffy, and from-scratch Chocolate Chip Pancakes 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!

Drizzling pancake syrup over a stack of chocolate chip pancakes


This fluffy chocolate chip pancake recipe is made almost every weekend in our house! It’s how I get my family excited about breakfast, it’s like having dessert for breakfast. We always double or 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 I use for pancakes as they turn out perfect every time.

This recipe is quite similar, it just combines the classic pancake with melting 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 Family Favorite 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 who doesn’t love a stack of freshly made chocolate chip pancakes!

The Ingredients

Ingredients needed for chocolate chip pancakes including flour, chocolate chips, milk, baking powder, sugar, salt, and vanilla.

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. Whole milk is recommended for rich and fluffy pancakes, but 2% (semi-skimmed) can also be used.
  • Baking Powder. This is our leavening agent that will give the pancakes a nice lift. Make sure that it’s fresh before using it.
  • Egg. The egg will also help the pancakes rise, if you can’t have eggs, then substitute with half a banana that is mashed.
  • Vanilla. Use pure vanilla extract for the best flavor, avoid imitation vanilla.
  • Chocolate Chips are the star of the show! I use Hershey’s semi-sweet chocolate chips, but you can also use milk chocolate chips, dark chocolate chips, white chocolate chips, and mini-chocolate chips—you get the idea; choose your favorite!

How To Make Chocolate Chip Pancakes

A collage with six images showing how to make chocolate chip pancakes
  1. Dry Ingredients: Combine the dry ingredients (flour, baking powder, sugar, salt) in a bowl.
  2. Wet Ingredients: In a separate bowl, whisk the egg with milk and melted butter in another bowl. Add vanilla extract, and mix again.
  3. Add Wet to Dry: Pour the milk mixture into the flour mixture, 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.

Tip!

You could experiment with other add-ins like chopped nuts, chopped strawberry or blueberries, dried fruit, or sprinkles.

  1. Grease: Lightly brush a flat skillet or a griddle with a piece of butter (or use 1 tablespoon of oil instead) over medium-low heat. 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. The pancakes will be fluffy like cake.
  3. Serve: Drizzle with maple or warm pancake syrup, add your favorite toppings like extra chocolate chips, strawberries, raspberries, peanut butter, etc – and serve.
Stack of chocolate chip pancakes being cut through

Recipe Tips

  • Check Your Baking Powder for Freshness: If your baking powder has expired, your pancakes might not rise. To test it, mix half a teaspoon of baking powder with water. If it bubbles, it’s still good. If there’s no reaction, replace it with a new one.
  • Avoid Overmixing the Batter: For soft and fluffy pancakes, be careful not to overmix the batter after mixing the dry and wet ingredients. Overmixing can develop gluten, resulting in flat, chewy pancakes. I suggest mixing the dry ingredients separately before adding them to the wet ones. This method ensures even distribution without overworking the batter.
  • Flip Just Once: While cooking the pancakes, make sure to flip them only once. This helps them cook evenly and stay fluffy.
  • Keep Warm: Everyone loves warm pancakes, so as you make them, you can keep them warm in an oven-proof plate at 200°F (90°C) 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, store them in an airtight container in the fridge – they reheat really well in the microwave. Simply place them on a plate and heat for 20-30 seconds or until warmed through.
  • Freezing Instructions: These pancakes freeze very well. To prevent sticking, place a layer of parchment paper between each pancake. Then, store them in a zip-top bag. Alternatively, you can flash-freeze the pancakes on a baking sheet before transferring them to a zip-top bag. They will keep in the freezer for up to three months.
  • Storing Leftover Batter: If you have leftover batter, you can keep it in the refrigerator and use it within 24 hours for best results. Pancakes made from batter stored longer than 24 hours may not be as fluffy.

Storing Tip

Before you store your pancakes in the fridge or freezer, make sure that they have cooled completely to room temperature. If you store them while they’re still warm, condensation on the pancakes will appear and they will become soggy.

Topping Ideas for Chocolate Chip Pancakes

  • Whipped Cream: Add a dollop of whipped cream for a creamy texture.
  • Fresh Berries: Top with strawberries, blueberries, or raspberries for a burst of freshness.
  • Banana Slices: Layer on banana slices for a sweet, fruity addition.
  • Nut Butter: Drizzle peanut or almond butter for a nutty flavor.
  • Maple Syrup: Can’t go wrong with a classic drizzle of maple syrup.
  • Chocolate Sauce: Add a swirl of chocolate sauce for extra chocolate goodness.
  • Ice Cream: Serve with a scoop of vanilla ice cream for an indulgent breakfast or dessert.
  • Nuts: Sprinkle chopped nuts like pecans or walnuts for added crunch.
Taking a cut stack of pancakes using a fork

Frequently Asked Questions

Can I just add chocolate chips to pancake mix?

Yes whether you are making the pancake batter from scratch, or using a mix, you can add chocolate chips to the batter and mix until combined, then cook them.

How to make chocolate chip pancakes without burning the chocolate chips?

The key is to mix the chocolate chips into the batter rather than sprinkling them on top of cooking pancakes.

More Breakfast Recipes

Easy Pancake Recipe

Strawberry Waffles

Strawberry Scones

Baked Oatmeal Cups

All Breakfast Recipes ➜

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!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Drizzling pancake syrup over a stack of chocolate chip pancakes
5 from 7 votes
(Click stars to rate!)

Chocolate chip Pancakes

Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Author: Diana
Print Rate Recipe
Whip up these homemade chocolate chip pancakes that are light and fluffy, a perfect reminder of childhood. Using simple ingredients commonly found in your pantry, this easy recipe ensures you won't ever rely on store-bought mixes again. Give these pancakes a try for a delightful breakfast treat!
10 pancakes
Whip up these homemade chocolate chip pancakes that are light and fluffy, a perfect reminder of childhood. Using simple ingredients commonly found in your pantry, this easy recipe ensures you won't ever rely on store-bought mixes again. Give these pancakes a try for a delightful breakfast treat!

Equipment

  • Measuring cups and spoons
  • Mixing Bowl
  • Whisk
  • Griddle or flat skillet
  • Turner

Ingredients 

  • 1 ¼ cups (150 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • 1 ¼ cups (300 ml) milk warm – whole or 2%
  • 4 tablespoons (56 g) unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • ½ cup (80 grams) chocolate chips I used semi-sweet

Instructions 

  • In a bowl, combine all of the dry ingredients (flour, baking powder, sugar, salt).
  • In another bowl whisk the egg with milk and melted butter. Add vanilla extract and mix again.
  • Pour the milk mixture into the dry ingredients and whisk lightly until just combined and remove big lumps (DO NOT overmix). Fold in the chocolate chips.
  • Lightly brush a skillet 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.
  • 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.
  • Drizzle with maple or pancake syrup, add your toppings, and serve.

Notes:

  • Check Your Baking Powder for Freshness: Ensure your baking powder hasn’t expired to guarantee your pancakes rise beautifully. Mix half a teaspoon with water; if it bubbles, it’s active.
  • Avoid Overmixing the Batter: Mix dry ingredients separately before combining with wet ingredients to prevent overmixing. This keeps your pancakes soft and fluffy.
  • Flip Just Once: To ensure even cooking and maintain fluffiness, flip each pancake only once during cooking.
  • Keep Warm: As you cook additional batches, keep finished pancakes warm by placing them on an ovenproof plate in a 200°F (90°C) oven for up to 15 minutes.
  • Serving & Reheating: Enjoy pancakes hot with maple syrup. For leftovers, reheat in the microwave for 20-30 seconds until warm.
  • Freezing Instructions: Freeze pancakes with a layer of parchment paper between each to avoid sticking. Store in a zip-top bag and freeze for up to three months. For best results, flash freeze on a baking sheet before bagging.
  • Storing Leftover Batter: Keep any unused batter in the refrigerator and use within 24 hours to maintain fluffiness.

Nutrition Information

Serving: 1pancake, Calories: 179kcal, Carbohydrates: 23g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 143mg, Potassium: 193mg, Fiber: 1g, Sugar: 10g, Vitamin A: 237IU, Vitamin C: 0.1mg, Calcium: 107mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Mary says

    Posted on 4/12/24 at 14:26

    What amount of melted butter. Please. It was not included in the recipe. ? Thanks.

    Reply
    • Diana says

      Posted on 4/14/24 at 07:25

      Thanks for the heads up, Mary! We just corrected the recipe card, you need 4 tablespoons of melted butter.

      Reply

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Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

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