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Chocolate Chip Pancakes are the ultimate breakfast treat! Made with simple ingredients and minimal effort, this recipe delivers fluffy homemade buttermilk pancakes loaded with gooey chocolate chips--what is not to love?
My Go-To Breakfast for Special Mornings
From the first day of school to birthdays to sleepovers, special days call for special breakfasts! And nothing starts the day off with more smiles than a stack of chocolate chip pancakes!
Just like a warm chocolate chip cookie, gives you all the cozy feels, there is something magical that happens when you slice into a light, fluffy pancakes studded with gooey, melted chocolate. Add a drizzle of maple syrup and dollop of whipped cream, and you have just created a breakfast guaranteed to deliver happiness.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Flour: This recipe works using all-purpose flour, whole white wheat flour, or even a 1:1 gluten-free flour blend.
- Buttermilk: Buttermilk is key to light and fluffy pancakes, as it reacts with the baking soda to create bubbles in the batter. But you don't need to purchase buttermilk just to make these pancakes! you can easily make your own with the instructions I have provided below.
- Chocolate Chips: Mini chocolate chips are best in my opinion as they result in more chocolate spread evenly throughout the pancakes, but you can use regular chocolate chips, chocolate chunks, or even chocolate bars cut into chunks.
Kristen's Money Saving Tip
Make Your Own Buttermilk
There is no need to purchase buttermilk to make these chocolate chip pancakes. Simply combine 1 tablespoon of white vinegar, apple cider vinegar, or lemon into a glass measuring cup. Add in enough milk or nondairy milk to equal 1¼ cup of liquid. Let the mixture sit for about 5 minutes before adding to your pancake batter.
How to Make Chocolate Chip Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Whisk together wet ingredients. In a small mixing bowl, combine the buttermilk, melted butter, egg, and vanilla together.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, baking powder, sugar, and salt together. Add in the chocolate chips and toss to coat with flour.
- Fold batter together. Add the wet ingredients to the dry ingredients and gently combine until the flour is fully moistened. It is okay if there are a few lumps left in the batter.
- Cook pancakes. Ladle the batter onto a greased skillet or griddle and cook until the edges are set and there are small bubbles on the surface. Flip, and cook for 1-2 minutes longer, or until set.
- Serve. Serve warm with maple syrup and or whipped cream.
Kristen's Key Tips For Perfect Chocolate Chip Pancakes
- Ensure every bite has chocolate chips. Don't be tempted to just fold chocolate chips into your pancake batter or sprinkle the pancakes with chocolate chips while they cook. By coating the chocolate chips with flour, the chocolate chips will stay perfectly suspended throughout the pancakes, instead of sinking to the bottom or remaining just on the surface.
- Ensure your pancakes are light and fluffy. Resist the urge to press the pancakes down with the spatula as they cook, as this will cause the bubbles to pop and the pancakes to be dense and tough.
- Prevent soggy pancakes. Remove the pancakes from the skillet and place them onto a baking sheet that has been fitted with a baking rack instead of placing them directly onto a plate. This will allow air to evenly circulate the pancakes, and not allow heat to become trapped under the pancakes, causing condensation to form, which in turn, makes the bottoms of the pancakes soggy.
Recipe Modifications
- Egg-Free: Use my recipe for eggless pancakes, adding chocolate chips when the recipe indicates.
- Dairy-Free: Use dairy-free chocolate chips, replace the buttermilk with homemade buttermilk using non-dairy milk of choice, and replace the melted butter with either melted vegan butter or melted coconut oil.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour or use my recipe for Banana Oat Pancakes and add chocolate chips to the batter after pouring into the skillet.
- Make it EVEN Easier. Use my recipe for a Sheet Pan Pancake, adding chocolate chips to the pancake batter before baking. No need to stand over the stove flipping these pancakes!
Storage Instructions
- Refrigerate: Let cool, transfer to an airtight container, in between layers of parchment paper, and refrigerate for up to 4 days.
- Freeze: Place the pancakes a baking sheet lined with parchment paper. Free for 30 minutes, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Place refrigerated or frozen pancakes on a heat-safe plate in a single layer and cover with a damp paper towel. Microwave for 30 seconds, flip and continue to microwave for 30-60 seconds, or until warmed through.
More Favorite Pancake Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chocolate Chip Pancakes
Ingredients
- 2 tablespoons unsalted butter, plus more for greasing skillet
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ teaspoon table salt
- ½ cup chocolate chips, or more if desired
- 1¼ cup buttermilk, see note for homemade buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Melt 2 tablespoons unsalted butter in the microwave or in a small saucepan over medium heat until melted. Set aside and let cool slightly while you prepare the dry ingredients. Note: If you are making homemade buttermilk, prepare that now as well.
- In a large mixing bowl, sift or whisk together 1½ cups all-purpose flour, 3½ teaspoons baking powder, ¼ teaspoon baking soda, 1 tablespoon granulated sugar, and ½ teaspoon table salt. Mix in the½ cup chocolate chips, just to coat with the flour mixture.
- In a separate bowl, mix together the cooled, melted butter, 1¼ cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over mix, as this will cause those air bubbles to pop and the pancakes to become dense.
- Preheat a griddle or non-stick frying pan over medium heat. Grease with butter or non-stick spray.
- Using a ¼ cup measuring cup, pour prepared pancake batter onto the heated, greased pan.
- Cook until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes. Remove pancakes from pan and serve warm.
- Remove the pancakes from the skillet once cooked and place them onto a baking sheet that has been fitted with a baking rack instead. Keep the pancakes warm in a 200-degree F oven as you prepare the rest of the batter.
- Serve with additional chocolate chips, whipped cream, and/or maple syrup as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love how simple and easy this recipe is! I'll be making it again!
So glad you enjoy!
These pancakes are delicious and fun treat!
They are pretty fun Brandy 😉
Can you make the batter the night before? I'm looking for quick morning breakfasts before heading out to school.
Hi Diana! Absolutely! However, I do believe that it would be best to add chocolate chips after ladling the pancake batter onto the griddle. While tossing with flour will keep the chocolate chips suspended for a short period of time, the chocolate chips are heavy enough to sink overnight 🙂 Enjoy!