Chocolate Chip Pancakes are the ultimate breakfast indulgence, feeling more like a delightful dessert than a morning meal! Imagine biting into pancakes with perfectly crisp edges, incredibly soft and fluffy interiors, studded generously with irresistible pools of melted chocolate throughout. This recipe promises not just pancakes, but a seriously delicious experience that will make your weekends, and any day, feel extra special. Get ready to transform your breakfast routine with these crave-worthy treats!
Author’s Note
Weekend-Perfect Chocolate Chip Pancakes!
There’s nothing quite like a lazy Saturday morning, and at my house, it always begins with a special breakfast. Pancakes, waffles, and French toast are all huge favorites, and I make sure to whip up at least one of these every single Saturday. The kids absolutely adore our weekend breakfast tradition!
While I often stick to our classic Homemade Pancakes, sometimes I love to mix things up. Overripe bananas find a new life in delightful Banana Pancakes, and fresh, juicy blueberries make our Blueberry Pancakes an absolute hit. But today, we’re going for the ultimate breakfast treat: Fluffy Chocolate Chip Pancakes!
These aren’t just any chocolate chip pancakes. They’re sweet, incredibly light, wonderfully fluffy, and truly crave-worthy from the very first bite. The secret lies in a perfectly balanced batter that yields a pancake with a slight crispness on the outside and a tender, airy crumb within, each bite bursting with warm, gooey chocolate. A generous splash of good quality maple syrup (or my own homemade pancake syrup) adds the perfect finishing touch, elevating these pancakes into an unforgettable experience. Trust me, these are the homemade chocolate chip pancakes you’ve been dreaming of!
Essential Ingredients for Perfect Chocolate Chip Pancakes
Crafting the best chocolate chip pancakes starts with understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why it makes all the difference, along with some easy swaps to fit your pantry!
| Ingredient | Why it matters + easy swaps |
|---|---|
| All-purpose flour | Provides the core structure for our fluffy pancakes without making them tough. Measuring correctly (spooned into the cup, then leveled) is key to a soft, tender crumb. For a gluten-free option, a good quality 1:1 gluten-free baking flour blend can often be substituted, though textures may vary slightly. |
| Baking powder & Baking soda | These leavening agents are critical for achieving that signature tall, airy, and fluffy texture. Baking powder reacts when wet and with heat, while baking soda works with the acidity of buttermilk. Always check that your baking powder and soda are fresh; inactive leavening means flat pancakes! |
| Granulated sugar | Adds just the right amount of sweetness, enhances browning for those golden edges, and contributes to the tenderness of the pancakes. For a deeper, slightly caramel flavor, swap part or all of the granulated sugar with light brown sugar. |
| Buttermilk | The star ingredient for truly tender pancakes! Its acidity reacts with baking soda to create extra lift and a subtle tangy flavor that balances the sweetness. DIY Buttermilk: Don’t have any? Simply add 1 tablespoon + 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup, then fill to 1¼ cups with whole milk. Let it rest for 5 to 10 minutes until it slightly curdles. |
| Egg | Acts as a binder, adds richness, and contributes to the overall structure and tenderness of the pancakes. For the best, most evenly incorporated batter and extra tender cakes, ensure your egg is at room temperature. This helps it emulsify better with other liquids. |
| Melted butter | Adds incredible flavor and moisture, resulting in a richer pancake. While you can swap with a neutral-flavored oil (like canola or vegetable oil) if needed, butter truly gives these pancakes the best, most satisfying taste and aroma. Ensure it’s cooled slightly before adding to prevent cooking the egg. |
| Vanilla extract | A must-have flavor enhancer that rounds out and deepens the overall taste. For a fun twist or a more “cookie-like” vibe, you could try substituting with almond extract or even a touch of orange zest. |
| Mini chocolate chips | The perfect size for an even spread of chocolate in every bite, mini chips are less likely to sink to the bottom of the batter or burn quickly on the griddle. Any chocolate works beautifully here: semi-sweet, milk, dark, or white chocolate chips will all create delicious melty pockets. |
| Salt | A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the pancake. Don’t skip it! |
| Ground Cinnamon (optional) | Adds a warm, comforting spice note that complements the chocolate beautifully. A subtle addition that can elevate the flavor profile. |
| Cornstarch (optional) | A secret ingredient for extra fluffy pancakes! A small amount can help tenderize the flour, resulting in an even lighter texture. |
Quick Tip: Maximize Your Buttermilk!
If you’re making your own buttermilk or have leftovers from this recipe, don’t let it go to waste! Buttermilk adds fantastic tenderness and flavor to so many baked goods. Consider using any extra in recipes like this Air Fryer Dutch Baby, a decadent Banana Chocolate Chip Layer Cake, this classic Cornbread Recipe, or these delightful Banana Cupcakes! It’s a versatile ingredient that truly enhances your baking.
Mastering Your Chocolate Chip Pancakes: Expert Tips
Achieving pancake perfection is simple with a few key techniques. Follow these tips to ensure your chocolate chip pancakes are consistently light, fluffy, and perfectly cooked every time.
- Rest the batter for optimal texture: After mixing, allow the pancake batter to rest for 5 to 10 minutes before you start cooking. This crucial step gives the flour time to fully hydrate, resulting in a more tender crumb. It also allows any gluten developed during mixing to relax, making for lighter, fluffier pancakes, and helps any small lumps dissolve naturally.
- Grease smart for perfect edges: A thin, even film of butter on your griddle is essential. Too much butter can make your pancakes greasy, while too little can cause them to stick or burn unevenly. The best method is to lightly rub the griddle with a stick of butter or a buttered paper towel. This creates beautiful crisp edges without any greasy spots.
- Master the heat for even cooking: Heat management is vital. If your pancakes are scorching on the outside before they’re cooked through in the middle, your pan is too hot. If they spread out too much, stay pale, and take forever to cook, your pan is likely too cool. Adjust your heat to medium-low to medium and observe the first pancake as a test. The ideal temperature results in a golden-brown finish on both sides.
- Strategic chip placement for best results: Mini chocolate chips are fantastic because they disperse evenly and are less prone to burning. If you’re using regular-sized chocolate chips, a smart strategy is to pour the batter onto the griddle first, then gently press the chips into the top of the pancake after you pour. This ensures the chocolate melts beautifully within the pancake and avoids direct contact with the hot griddle, preventing burning.
- Ensure even size for consistent cooking: Using a ¼ cup scoop or ladle for each pancake ensures that they are all roughly the same size and thickness. This consistency is important because it means all your pancakes will cook at a similar rate, preventing some from being undercooked while others are overdone.
Make Ahead, Keep Warm, And Store Your Chocolate Chip Pancakes
These delicious chocolate chip pancakes are fantastic fresh, but also incredibly versatile for meal prep and leftovers. Here’s how to manage them:
- Keep warm: If you’re cooking a large batch and want to serve them all warm at once, place cooked pancakes on a wire rack set over a baking sheet. Transfer the sheet pan to a preheated oven at 200°F (95°C) for up to 30 minutes. The wire rack ensures air circulation, preventing the bottoms from getting soggy.
- Fridge storage: Allow the pancakes to cool completely to room temperature. Then, stack them with a piece of parchment paper or wax paper between each pancake to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days.
- Freezer storage: For longer storage, freeze your pancakes! Once cooled, stack them with parchment paper between each, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 2 months. Freezing them individually first on a baking sheet before stacking can also prevent sticking.
- Reheat methods:
- Toaster: For a quick reheat and deliciously crisp edges, pop a frozen or refrigerated pancake into your toaster or toaster oven for a few minutes until warmed through and lightly crispy.
- Oven: Preheat your oven to 350°F (175°C). Place pancakes in a single layer on a baking sheet and heat for 6 to 8 minutes for a softer texture.
- Microwave: For the quickest reheat, microwave individual pancakes for 15 to 20 seconds. This method results in a softer, less crispy pancake.
Delicious Toppings For Chocolate Chip Pancakes:
Elevate your chocolate chip pancake experience with a variety of delectable toppings! While a classic drizzle of maple syrup is always perfect, don’t hesitate to get creative with these ideas to add extra flavor and texture.
Desserts
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Breakfast
Buttermilk Syrup
Irresistible Chocolate Chip Pancake Recipe
Chelsea Lords
15
10
25
12
pancakes
Equipment
- Large nonstick pan or electric griddle
Ingredients
- 8 tablespoons unsalted butter divided, see note 1
- 1 tablespoon white vinegar
- 1 cup + 3 tablespoons whole milk room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoon cornstarch optional, for extra fluffiness
- 1/2 cup mini chocolate chips
- Syrup for serving, see note 2 for homemade syrup
Instructions
- Start by melting 5 tablespoons of unsalted butter in a microwave-safe bowl. Once completely melted, set it aside to cool to room temperature. It’s crucial that both the milk and egg are at room temperature as well; otherwise, the melted butter may clump when added to the cold liquids.
- In a liquid measuring cup, pour in the white vinegar. Then, fill the cup with whole milk up to the 1-1/4 cup line. Stir this mixture gently and set it aside for about 5 minutes; this allows the milk to slightly curdle, creating homemade buttermilk. After 5 minutes, whisk in the room temperature egg and vanilla extract until the mixture is smooth and well combined.
- In a very large mixing bowl, thoroughly whisk together all the dry ingredients: flour, granulated sugar, salt, baking powder, baking soda, optional ground cinnamon, and optional cornstarch. Once combined, pour the milk mixture and the cooled melted butter directly over the dry ingredients. Using a spatula, scrape every bit of the liquid into the bowl. Whisk the batter gently for no longer than 30 seconds; it’s perfectly fine, and even desirable, to have some small lumps remaining. Overmixing will lead to tough pancakes. Finally, add the mini chocolate chips and gently fold them into the batter until just incorporated. Let the batter sit for 10 minutes to rest.
- Heat a large nonstick pan or an electric griddle over medium heat. If using an electric griddle, preheat it to 300°F (150°C). Once hot, take the remaining 3 tablespoons of unsalted butter (which can be softened or slightly melted) and, using tongs or a fork, rub it lightly across the surface of the griddle. Use a paper towel to gently wipe off any excess butter, leaving only a thin, even film.
- Use a ¼ cup measuring cup to scoop the pancake batter and carefully pour it onto the hot griddle. The batter should naturally spread to form a circle about 4 inches in diameter. If it doesn’t spread quite enough, you can gently coax it into shape with the back of a spoon. Cook the pancake until you observe small bubbles forming and spreading across the entire surface of the pancake, and the edges appear set. This usually takes 2-3 minutes per side. Use a thin metal spatula to gently flip the pancake and cook on the other side until it’s beautifully golden brown. If you notice the pancakes or the butter burning, immediately lower the heat.
- After each batch, wipe down the pan or griddle with a clean paper towel to remove any burnt crumbs or excess butter. Re-butter the pan lightly as described in step 3, and repeat the cooking process until all the batter is used up. To keep your pancakes warm while you continue cooking, refer to note 3 in the recipe notes below.
- Serve the warm, fluffy chocolate chip pancakes as soon as possible with your favorite toppings!
Recipe Notes
Note 2 – Homemade Syrup: For an incredibly decadent topping, try making my favorite homemade syrup! Combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook this mixture over medium heat, stirring occasionally, until the butter is fully melted and the syrup has thickened slightly, which usually takes about 5–8 minutes. Remove the pot from the heat and stir in 1 tablespoon of vanilla extract for a wonderful aroma and flavor.
Note 3 – Keeping Pancakes Warm: To keep your pancakes warm while you cook the entire batch, set up a cooling rack on a large baking sheet. As soon as a pancake comes off the skillet or griddle, place it in a single layer on the cooling rack. Once you have a few pancakes on the rack, place the entire baking sheet into a preheated 200°F (95°C) oven. This low heat will keep them warm without overcooking them or making them soggy.
Storage Instructions: After cooking, allow your pancakes to cool completely to room temperature. To store, stack them with a piece of wax paper placed between each pancake. Store these stacked pancakes in an airtight container in the refrigerator for up to 3 days. For longer preservation, they can be frozen for up to 2 months. Reheat frozen or refrigerated pancakes in the microwave for a softer texture or in a toaster for crisp edges.
Nutrition
|
Calories: 156kcal
|
Carbohydrates: 13g
|
Protein: 2g
|
Fat: 11g
|
Saturated Fat: 7g
|
Trans Fat: 1g
|
Cholesterol: 37mg
|
Sodium: 227mg
|
Potassium: 23mg
|
Fiber: 1g
|
Sugar: 8g
|
Vitamin A: 296IU
|
Vitamin C: 1mg
|
Calcium: 34mg
|
Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
Love this recipe? Leave a comment below and share your thoughts!
Frequently Asked Questions About Chocolate Chip Pancakes
Keeping chocolate chips from burning is a common concern! For the best results, mini chocolate chips are highly recommended because they distribute more evenly throughout the batter and have less direct surface contact with the hot griddle, making them less prone to burning. If you prefer using regular-sized chocolate chips, a great trick is to pour your pancake batter onto the griddle first, then gently press the chocolate chips into the top surface of the raw pancake batter. This technique ensures that a thin layer of batter seals the chips, protecting them from the direct heat of the pan. If any chips pop out or start to darken too quickly, simply press them back into the pancake. Always monitor your griddle’s heat; if the chocolate begins to scorch, immediately lower the temperature.
Several factors can contribute to pancakes that aren’t as fluffy as you’d like:
- Using old ingredients: Leavening agents like baking powder and baking soda lose their potency over time. If they are old, they won’t react effectively, leading to flat pancakes. Similarly, old flour or buttermilk might not produce optimal results. Always check the expiration dates of your leavening agents.
- Overmixing the batter: This is one of the most common culprits! When you overmix pancake batter, you develop the gluten in the flour, which results in a tough, chewy, and dense pancake rather than a light and airy one. Mix just until the wet and dry ingredients are combined; a few lumps are perfectly fine and even desired.
- Substituting low-fat or different ingredients: The fat content in whole milk and butter, along with the acidity of buttermilk and the structure provided by eggs, are all critical for achieving the ideal fluffy texture. Swapping these with low-fat alternatives or completely different ingredients can drastically change the chemistry and outcome of the recipe. For the best, fluffiest results, read the recipe carefully and follow the directions exactly, using the specified ingredients.
- Not allowing the batter to rest: As mentioned in our tips, letting the batter rest allows the flour to fully hydrate and the gluten to relax, which contributes significantly to a light and fluffy texture.
Absolutely! These chocolate chip pancakes are great for making ahead. Once cooked, let them cool completely. You can store them in an airtight container in the refrigerator for up to 3 days, with parchment paper between each pancake to prevent sticking. For longer storage, freeze them for up to 2 months. Reheating is a breeze: use a toaster for wonderfully crisp edges, warm them in a 350°F (175°C) oven for 6-8 minutes, or simply pop them in the microwave for 15-20 seconds per pancake for a softer texture. This makes them perfect for quick breakfasts on busy weekdays!