Easy Chocolate Chip Pancake Recipe

This recipe for Chocolate Chip Pancakes is a family-favorite pancake recipe! This easy recipe for homemade chocolate chip pancakes yields super delicious, ultra-fluffy pancakes that are loaded with chocolate chips.

When it comes to pancakes, we love them all. From Banana Oatmeal Pancakes to Ricotta Pancakes to Strawberry Cheesecake Pancakes to a crispy Dutch Baby Pancake it is hard to beat a good pancake. But the ultimate pancake recipe everyone agrees is the best are these Chocolate Chip Pancakes! Served with or without homemade whipped cream, these decadent pancakes are truly a treat.

Notes on Ingredients

• 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.

Recipe Modifications

• Egg-Free Chocolate Chip Pancakes: Use my recipe for eggless pancakes, adding chocolate chips when the recipe indicates.
• 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.
• Gluten-Free Chocolate Chip Pancakes: 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 Easy. 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!

Storing Chocolate Chip Pancakes

• Refrigerate: 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.
• Freeze: 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. Store in the freezer for up to 3 months.
• Reheat: For refrigerated pancakes, place the chocolate chip pancakes in a single layer on a heat-safe plate and cover with a damp paper towel. Microwave for 30 seconds, flip and microwave for an additional 15 seconds if needed. For frozen pancakes, pull out as many pancakes as desired from the freezer and microwave for 1 minute, flip pancakes, and microwave for an additional 30-60 seconds, depending on microwave strength.

More Easy and Delicious Pancake Recipes

• Whole Wheat Pancakes
• Sweet Potato Pancakes
• Peanut Butter Pancakes
• Gluten-Free Cottage Cheese Pancakes
• Strawberry Cheesecake 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

This easy recipe for homemade chocolate chip pancakes yields super delicious, ultra-fluffy pancakes that are loaded with chocolate chips.

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 pancakes

Calories: 131kcal

Author: Kristen Chidsey

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Ingredients

• ▢ 2 tablespoons butter plus more for greasing skillet
• ▢ 1½ cups all-purpose flour
• ▢ 3 ½ teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 tablespoon sugar
• ▢ ½ teaspoon salt
• ▢ 1¼ cup buttermilk see note for homemade buttermilk
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup chocolate chips or more if desired

Instructions

• 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.

Equipment Needed

• Baking Sheet with Rack
• Nonstick Griddle

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 variety of chocolate chips you like for this recipe. 

Butter: You can replace the butter with canola oil, melted coconut oil, or melted vegan butter if desired.

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

Course Breakfast

Cuisine American

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