Chocolate Chip Pancakes

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Chocolate chip pancakes are a family favorite for breakfast or dessert! These fluffy pancakes are filled with plenty of melty, gooey chocolate chips in each bite.

Nothing gets my kids more excited on the weekend than when I announce that I’m going to make pancakes.

OK, maybe one thing does: revealing that I’m actually making chocolate chip pancakes.

Stack of chocolate chip pancakes on a gray plate with butter on top.

They ask for chocolate chip pancakes a lot, but I usually opt for classic buttermilk pancakes instead.

Sometimes, though, I can’t resist their pleas (and my own love of chocolate) and whip up a batch of these wonderfully melty pancakes.

They’re easy to make too, so why not make a plan to make some this weekend?

Ingredients for chocolate chip pancakes

Pancakes really don’t require a lot of ingredients, and you probably already have most of them on hand.

Ingredients for chocolate chip waffles and pancakes on a tile surface with labels.

All-purpose flour – AP flour works best for fluffy pancakes, in my opinion.

Granulated sugar – A small amount of sugar is added to the batter for a touch of sweetness. Even though we are adding chocolate chips to the batter, this sugar helps balance the flavor.

Baking powder and baking soda – For leavening, to make our pancakes nice and fluffy.

Salt – Yes, these are sweet pancakes, but salt lifts all flavors!

Buttermilk – Buttermilk works with the leaveners to make even fluffier pancakes, and give a very subtle tang to the flavor. 

If you don’t have buttermilk, you can swap in 2% milk. Keep in mind that because buttermilk is thicker, you’ll use less 2% if swapping in.

Eggs – Your standard eggs are fine here, don’t worry about sizes unless your eggs are very small. Most eggs sold in stores are now large size.

Vanilla extract – For extra flavor

Melted butter – The butter provides flavor and fat for the pancakes, and also helps prevent sticking while cooking.

Mini chocolate chips – I recommend mini chocolate chips for pancakes and chocolate chip waffles. They disperse in the batter better, ensuring chocolate in each bite.

The smaller chocolate pieces also allow the batter to stay smoother, which helps the pancake cook evenly, without large chunks jutting out. 

If you don’t have or can’t find mini chocolate chips, you can just chop regular chocolate chips with a large knife or even pulsed in a food processor a few times.

Maple syrup being poured on top of chocolate chip pancakes.

How to make chocolate chip pancakes

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

In another bowl, or a large liquid measuring cup (4-cup capacity works great), whisk together the buttermilk, eggs, and vanilla until eggs are beaten and mixture is lightly foamy.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk well to mix so that the batter is evenly blended.

Lumps are totally fine when it comes to pancake batter, so don’t worry about making it smooth.

The batter should be pourable, but not overly runny. If needed, add more buttermilk or flour to achieve the desired consistency.

Keep in mind that the batter will thicken slightly while it rests. I usually wait to add any extra liquid until just before cooking to ensure the right consistency.

Stir in the mini chocolate chips. Do not add the melted butter yet. Instead, set the batter aside to rest for 20-30 minutes.

After the batter has rested, preheat your griddle or set a large frying pan or skillet over medium heat.

For an electric griddle, set it to 325°F or 350°F. Some griddles can run hot, so adjust the heat as needed for yours.

Once the griddle is ready, stir the melted butter into the pancake batter.

Scoop batter onto the griddle, using about 1/3 cup batter for each pancake.

Cook until bubbles form on the top, and the edges start to look dry. Flip and cook the other side until golden brown.

Place cooked pancakes on a plate and keep warm in the microwave or low oven. Repeat process until all the batter is used, and serve warm.

Serving suggestions

I personally don’t think chocolate chip pancakes need much on top, but it’s always great to have options set out for the rest of the family.

Stack of chocolate chip pancakes with a wedge cut out so the interior is seen.

Fresh fruit – Sliced strawberries, bananas, or cherries are delicious when paired with chocolate.

Nuts – Offer chopped nuts like walnuts, pecans, or peanuts.

Spreads – Try peanut butter or jam on your pancakes!

Other – Go for whipped cream, sprinkles, coconut, or maple syrup.

Have leftover pancakes? Check out my post on how to freeze pancakes.

Stack of chocolate chip pancakes from above with a wedge cut out.

Other delicious pancake recipes

Looking for more pancake varieties? Try these:

Stack of chocolate chip pancakes with a wedge cut out so the interior is seen.

Chocolate Chip Pancakes

Chocolate chip pancakes are a family favorite for breakfast or dessert! These fluffy pancakes are filled with plenty of melty, gooey chocolate chips in each bite.
5 from 2 votes
Print Pin Save
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 452 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ¾ cups buttermilk, plus more as needed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mini chocolate chips
  • 4 tablespoons butter, melted and cooled

Instructions

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In another bowl, whisk together buttermilk, eggs, and vanilla.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just blended; a few lumps is OK. Stir in the chocolate chips. Let batter rest for 30 minutes.
  • Preheat your electric griddle to 350°F or set a skillet over medium heat. Once heated, stir the melted butter into the batter.
  • Pour batter by 1/3 cupfuls onto griddle and cook until bubbles form and edges start to look dry. Flip and cook the other side until golden brown. Repeat with remaining batter.

Notes

  • If batter is too thick, stir in an additional ¼ cup buttermilk.
  • Makes 12-15 pancakes.

Nutrition

Calories: 452 kcalCarbohydrates: 61 gProtein: 10 gFat: 19 gSaturated Fat: 11 gCholesterol: 87 mgSodium: 365 mgPotassium: 297 mgFiber: 2 gSugar: 26 gIron: 3 mg
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