These are the BEST Chocolate Chip Pancakes you’ll ever try! This easy recipe for homemade pancakes yields super delicious, ultra-fluffy pancakes that are loaded with chocolate chips. So much better tasting than any box mix!
When it comes to pancakes, Chocolate Chip Pancakes are my family's number one favorite recipe. They are light and fluffy, just like a good pancake should be, but what sets these pancakes apart is that they are LOADED with chocolate chips! And who can resist chocolate?!
Because these Chocolate Chip Pancakes are such a favorite, this recipe has become my go-to recipe for special occasions. Think birthdays, sleepovers, and the first day of school--really, any day you want to start off with an extra sweet, extra special breakfast, as they are guaranteed to kick off the day with smiles all around.
But just because I reserve these pancakes for special occasions, that does not mean they are difficult to prepare. This recipe for Homemade Chocolate Chip Pancakes is nearly as easy as using a boxed mix but tastes SO much better!
Notes on Ingredients
My recipe for Homemade Chocolate Chip Pancakes is made with a simple homemade buttermilk pancake batter that has chocolate chips suspended throughout. The ingredients are likely ones you have on hand at all times, so you can easily prepare Chocolate Chip Pancakes when the craving strikes.
- Flour: This recipe works using all-purpose flour, whole white wheat flour, or even a 1:1 gluten-free flour blend.
- Leavening Agents: For fluffy pancakes, you need baking powder, baking soda, and a bit of salt.
- Buttermilk: I prefer using buttermilk instead of plain milk in these pancakes, as the buttermilk will react with the baking powder and baking soda to keep these pancakes light and fluffy. Don't worry if you don't have buttermilk on hand, you can make homemade buttermilk easily!
- Vanilla: A little bit of vanilla will help to enhance the flavor of the pancakes.
- Sugar: Just a tiny bit of sugar to make a deliciously sweet pancake batter.
- Butter: Melted butter keeps these pancakes rich and tender. You can replace the butter with canola oil, melted coconut oil, or melted vegan butter if desired.
- 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.
How to Make Homemade Buttermilk
No buttermilk on hand? I don't keep buttermilk on hand often myself, but you can easily make homemade buttermilk using milk of your choice and vinegar.
To make homemade buttermilk, pour 1 tablespoon of apple cider vinegar into a glass 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.
How to Make Chocolate Chip Pancakes
- If needed, prepare homemade buttermilk by mixing together vinegar and milk. Set aside to allow the vinegar to culture the milk a bit.
- Melt the butter in a small saucepan or microwave. Set aside to cool slightly.
- 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.
- In a separate smaller mixing bowl or large measuring cup, combine the buttermilk, melted butter, egg, and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not over-mix your batter, as this will make the pancakes dense.
- Preheat a griddle or non-stick skillet 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 of the pancake. Flip and cook for an additional 1-2 minutes.
- Remove pancakes from the pan and serve warm with whipped cream and maple syrup as desired.
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 and store them in the refrigerator.
Alternatively, you can freeze these chocolate chip pancakes for up to 3 months. Place the cooled 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 cookie 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.
- Ensure every bite has chocolate chips. Rather than folding the chocolate chips into the pancake batter or sprinkling the chocolate chips onto the pancake batter after the batter has been ladled onto the griddle, I find that it is best to add the chocolate chips to the dry ingredients. 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, making these the BEST chocolate chip pancakes.
- 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 around 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 become soggy.
- Keep the pancakes warm. As you prepare the pancakes, remove the cooked pancakes from the griddle or skillet and place them onto a baking sheet fitted with a rack. Place the pan into a 200-degree Fahrenheit oven. As more pancakes are prepared, add them to the baking pan in the oven. You can keep chocolate chip pancakes in the oven for up to one hour before serving.
I have tried all of these modifications to make Allergy-Friendly Chocolate Chip Pancakes and they all result in delicious pancakes.
- 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 in place of the egg.
- Dairy-Free Chocolate Chip Pancakes: Use dairy-free chocolate chips, replace the buttermilk with homemade buttermilk using the non-dairy milk of your choice, and replace the melted butter with either melted vegan butter or melted coconut oil. Vegan Chocolate Chip Pancakes: Use dairy-free chocolate chips and non-dairy milk to make homemade buttermilk. 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. You also need to replace the melted butter with either melted vegan butter or melted coconut oil.
More Pancake Recipes
- 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.
Chocolate Chip Pancakes
- 2 tablespoons butter plus more for greasing skillet
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 ¼ cup buttermilk see note for homemade buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or more if desired
- Melt the 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 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, and vanilla 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.
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!