What’s better than fluffy pancakes loaded with gooey chocolate chips that you can make while still in your PJs? These chocolate chip pancakes come together in just 30 minutes with a handful of pantry staple ingredients.
Sick of sad, flat pancakes? Sick of pancakes that claim to be chocolate chip, but you only hit the jackpot every 10th bite? These chocolate chip pancakes are extra fluffy, light (not too dense), with chocolate in every bite.
Make them full-sized or mini for the kiddos by scooping just a tablespoon of batter – or by following my Mini Pancakes recipe.
But chocolate chip pancakes aren’t just for the kiddos! Us adults deserve a nostalgic breakfast treat too! Serve with the usual fixings like Homemade Butter, Whipped Cream, bacon or Homemade Breakfast Sausage for a breakfast feast that’s way better than any diner’s.
If you’re more of a blueberry fan, my Blueberry Pancakes are A+. Want to lighten things up even more? My Banana Pancakes are made with just 5-ingredients and are nutritious and delicious. Prefer to make pancakes in the oven? Try my Dutch Baby pancake recipe!
Why This Recipe Works
This chocolate chip pancake recipe is the best around. The top reasons? These pancakes:
- Are loaded with chocolate chip goodness
- Are fluffy, light and fabulous
- Have a flavorful batter that’s not just good with chocolate chips
- Include a recipe that can easily be halved, doubled or tripled
- Take just 30-minutes to make!
What You Need to Make Chocolate Chip Pancakes
- All-purpose flour – regular all-purpose flour is the base for great pancakes! Feel free to use whole wheat if preferred.
- Buttermilk – I use full-fat buttermilk but you can use lower fat buttermilk as well. Buttermilk creates the most tender, fluffy pancakes.
- Chocolate chips of choice – here’s where you can get creative. Use dark chocolate, milk chocolate, white chocolate, or flavored chips like peanut butter or butterscotch!
- Large eggs – eggs provide structure.
- Butter – butter adds richness and creates a moist pancake. You can use unsalted or salted.
- Granulated sugar – a little sugar is all you need, since the chocolate chips (and toppings) add sweetness too.
- Baking powder – baking powder helps the pancakes rise and fluff up.
- Baking soda – baking soda also helps the pancakes rise and brown nicely.
- Vanilla extract – vanilla extract adds that classic subtle, sweet vanilla flavor.
- Salt – salt enhances flavor.
How to Make Chocolate Chip Pancakes
Detailed instructions are in the recipe card below; here’s an outline of the steps.
Step 1: Combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) with a whisk.
Step 2: Combine wet ingredients in a separate bowl (buttermilk, cooled melted butter, beaten eggs, and vanilla extract).
Step 3: Add dry ingredients to the wet ingredients and stir with a spoon until just incorporated. Add in chocolate chips and stir until just combined.
Step 4: Preheat a nonstick skillet over medium heat for at least 5 minutes. Then lightly grease the pan.
Step 5: Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown. Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Repeat.
Step 6: Serve with your favorite toppings!
My Pro Tip
Tips for the Best, Fluffy Chocolate Chip Pancakes
Don’t overmix the batter. Stir the wet and dry ingredients together until just combined. Overmixing can lead to tough pancakes!
Skillet temperature matters. Make sure your skillet is preheated to medium heat! Too hot, and your pancakes will burn on the outside while staying raw on the inside. Too low, and they’ll be dry and tough.
Pick your pancake size. Add anywhere from a heaping tablespoon (for mini pancakes) to ½ cup (for medium pancakes) or 1 cup (for extra-large pancakes) of batter to your pan.
Frequently Asked Questions
Add chocolate chips to the batter last, after the wet and dry ingredients are mixed together.
Place pancakes in a 200-degree (warm) oven for up to an hour, while the rest of the pancakes are being made!
After they’ve cooled completely, place pancakes in an airtight container in the fridge for up to 4 days.
The best way to reheat leftover pancakes is in the microwave for about 30 seconds, loosely covered with a damp paper towel.
Yes! Freeze cooled pancakes in a freezer-safe container or bag between sheets of parchment paper (so they don’t stick together). Freeze for up to 3 months. When you’re ready to enjoy them once again, pop them, one at a time in the microwave, covered loosely with a damp paper towel. Microwave for 30 seconds, flip, and microwave again for 30 seconds or until warm.
Top with more chocolate chips, sliced bananas, Whipped Cream, Hot Fudge, Peanut Butter, maple syrup, powdered sugar, and/or a big slab of Homemade Butter!
Serve chocolate chip pancakes with any of the toppings listed above with a classic side of bacon, Homemade Breakfast Sausage, Breakfast Potatoes, or some fluffy Scrambled Eggs!
More Breakfast Recipes You’ll Love!
Breakfast
How to Make Crêpes (Dad’s Recipe)
Breakfast
Mary’s Challah French Toast
Breakfast
Fluffy French Omelette
If you’ve tried this Chocolate Chip Pancake Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Fluffy Chocolate Chip Pancakes
Equipment
- Nonstick pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups buttermilk
- 1 cup chocolate chips, dark, milk, white or flavored
- 2 large eggs, beaten
- 3 tablespoons butter, melted and cooled, plus more to grease skillet
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large bowl, thoroughly combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) with a whisk.
- Combine wet ingredients in a separate bowl (buttermilk, beaten eggs, cooled melted butter, and vanilla extract).
- Add dry ingredients to the wet ingredients and stir with a spoon until just incorporated. Add in chocolate chips and stir until just combined. Batter will be lumpy!
- Preheat a nonstick skillet over medium heat for at least 5 minutes. Preheating your pan is key! Then lightly grease the pan with about ¼ tablespoon of butter (the best option) or non-stick spray.
- Add ½ cup of batter to the skillet. Batter will spread out on its own. Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown. Re-grease your pan with butter and repeat.
- Keep pancakes on a baking sheet in a 200℉ oven while making batches. Enjoy!
Video
Notes
- You can make pancakes whatever size you’d like. Add anywhere from a heaping tablespoon (for mini pancakes) to ½ cup (for medium pancakes) or 1 cup (extra-large pancakes) of batter to your pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found your tips really helpful about watching the heat while cooking and not over mixing. I made mini chocolate chip pancakes and they turned out great!
Love mini pancakes! So fun. Thanks for your review!
Grace
I’m very picky about my pancakes. Usually pancake recipes come out dry, flat, or spongy. These really are fluffy, delicate, and delicious! Thank you for saving my brunch game.
I so agree! Thanks for your review!
Grace
this pancake recipe is by far the best I have ever tried! My kids flip over these and ask to make every weekend.
Awesome news! A kid favorite is always a good thing 🙂
Grace