Chocolate Chip Pancakes

Chocolate Chip Pancakes are a sweet twist on classic buttermilk pancakes.

These Chocolate Chip Pancakes are light, fluffy, and loaded with chocolate chips and an absolute favorite. Pair with Oven-Baked Bacon or Homemade Breakfast Sausage for a sweet and savory breakfast feast.

These are the BEST Chocolate Chip Pancakes you’ll ever make and perfect for special occasions or just a weekend breakfast.

While the addition of chocolate chips to these homemade pancakes makes them feel special, this recipe is just as easy as using a boxed mix and tastes SO much better!

This recipe starts out with a basic homemade buttermilk pancake batter that is light and fluffy with chocolate chips suspended throughout the pancakes. They are absolutely irresistible.

Notes on Ingredients

• Flour--Unbleached all-purpose flour or whole white wheat flour is best for this recipe.
• Leavening Agents--For fluffy pancakes, you need baking powder, baking soda, and a bit of salt.
• Buttermilk--Reacts with the baking powder and soda to keep these pancakes light and fluffy. Don't worry if you don't have buttermilk on hand, you can use milk and vinegar to make homemade buttermilk easily!
• 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.

Step-By-Step Directions

• In a large mixing bowl, sift together flour with baking powder, baking soda, sugar, and salt. Alternatively, you can just whisk the dry ingredients together. I prefer sifting to remove any clumps of baking powder.
• Mix in the chocolate chips, just to coat with the flour mixture--this helps the chocolate chips stay suspended in the pancakes versus sinking to the bottom. A lot of people like to add chocolate chips to the pancakes after the batter is ladled onto the griddle, but I find that by mixing the chocolate chips into flour, the chocolate chips do not sink and the chocolate chips are suspended throughout the pancake, not just on one surface.
• To the buttermilk, add in the egg, melted butter, vanilla and whisk well.
• Add the milk mixture 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 into a heated, greased pan.

• Cook until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes. Resist the urge to press the pancakes down with the spatula, this will cause the bubbles to pop and the pancakes to be dense and tough.
• Remove pancakes from the pan and serve warm with whipped cream and maple syrup.

Storing Chocolate Chip Pancakes

You can store leftover pancakes in the refrigerator for 3-4 days. Cool the pancakes to room temperature and then place them in an airtight container or bag.

You can also freeze pancakes for up to 3 months. Place pancakes in a single layer on a cookie sheet lined with parchment or wax paper. Freeze for 30 minutes, or until solid. Once frozen solid, remove the pancakes off the cookies sheet and place them in a freezer-safe bag or container, this way the pancakes will not stick together. Pull out as many pancakes as desired from the freezer and microwave for 1 minute, flip pancakes, and microwave for additional 30-60 seconds, depending on microwave strength.

How to Make Homemade Buttermilk

Pour 1 tablespoon vinegar (distilled or apple cider vinegar) into a measuring cup. Add in enough milk of any variety to equal 1 ¼ cup of liquid. Let the mixture sit for about 5 minutes before using it.

Recipe Tips and Modifications

• Prevent Soggy Pancakes by removing the pancakes from the frying pan and placing them onto a baking sheet with a rack instead of placing them directly on a plate.
• Keep the Pancakes Warm by placing pancakes on a sheet pan in a 200 degree F oven for up to one hour.
• Egg-Free Chocolate Chip Pancakes: In place of the egg, use 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water and let sit for 5 minutes before adding to the pancake batter.
• Dairy-Free Chocolate Chip Pancakes: Use dairy-free chocolate chips and non-dairy milk to make homemade buttermilk.
• Vegan Chocolate Chip Pancakes: Use dairy-free chocolate chips and non-dairy milk to make homemade buttermilk and in place of the egg, use 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water and let sit for 5 minutes before adding to the pancake batter.

More Pancake Recipe

• Dutch Baby Pancake
• Whole Wheat Pancakes
• Sweet Potato Pancakes
• Healthy Banana Oat Pancakes
• Vegan Blueberry Pancakes

I hope you enjoy these Chocolate Chip Pancakes as much as my family! I would appreciate it if you take the time to leave a comment and review below.

Chocolate Chip Pancakes

Homemade light and fluffy buttermilk pancakes loaded with chocolate chips.

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12 pancakes

Calories: 131kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 ¼ cup buttermilk
• ▢ 1 ½ cups flour
• ▢ 3 ½ teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 tablespoon sugar
• ▢ ½ teaspoon salt
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons butter melted and slightly cooled
• ▢ ½ cup chocolate chips or more if desired

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• In a large mixing bowl, sift or whisk together flour with baking powder, baking soda, sugar, and salt. Mix in the chocolate chips, just to coat with the flour mixture.
• In a separate bowl, mix together the buttermilk, egg, melted butter, vanilla until well combined.
• Add the milk mixture 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 unto 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.

Notes

Homemade Buttermilk: Pour 1 tablespoon vinegar (distilled or apple cider vinegar) into a measuring cup. Add in enough milk of any variety to equal 1 ¼ cup of liquid. Let the mixture sit for about 5 minutes before using it.

Chocolate Chips: Use any chocolate chips you like for this recipe. 

Storing Leftovers: Store cooled leftover pancakes in the refrigerator for 3-4 days in an airtight container or bag. Alternatively, freeze leftover pancakes on a sheet pan until frozen solid. Once frozen, pop into a freezer-safe container and freeze for up to 3 months. 

 

Nutrition

Calories: 131kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 179mg | Fiber: 1g | Sugar: 7g | Vitamin A: 147IU | Calcium: 95mg | Iron: 1mg

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