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Chocolate Chip Pancakes Recipe

Chocolate Chip Pancakes Recipe

By What’s Baking

Fluffy, golden pancakes studded with melty chocolate chips create the perfect breakfast indulgence that bridges the gap between morning meal and dessert.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 pancakes (4 servings)
An overhead shot of a tall stack of golden-brown chocolate chip pancakes on a rustic ceramic plate, with melted chocolate chunks visible throughout the layers. A pat of butter is melting down the sides, and pure maple syrup is being drizzled from a small pitcher in the corner of the frame. Soft natural morning light streams in from the side, highlighting the steam rising from the warm stack. A scattering of fresh berries and a few loose chocolate chips surround the plate, which sits on a weathered wooden table alongside a vintage fork and a cup of coffee, creating an inviting breakfast scene.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">1 tbsp baking powder</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">300ml buttermilk (or regular milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">150g chocolate chips (milk, dark or mixed)</li> <li class="ingredients-single-item">Vegetable oil or butter for cooking</li> <li class="ingredients-single-item">For serving: maple syrup, fresh berries, whipped cream (optional)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Ladle or measuring cup (60-80ml)</li> <li class="equipment-single-item">Thin spatula</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the flour, sugar, baking powder, and salt. This thorough mixing ensures even distribution of the leavening agents for uniformly fluffy pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. The acidity in buttermilk reacts with the baking powder to create extra lift and tenderness in your pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. You should still see small lumps – this is perfect! Overmixing develops gluten and results in tough pancakes, so a few lumps are exactly what we want for tender results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Fold in most of the chocolate chips, reserving a small handful. Allow the batter to rest for 5 minutes – this gives the flour time to hydrate and the leavening agents to activate, resulting in fluffier pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Heat a non-stick frying pan or griddle over medium heat. Add a small amount of oil or butter to coat the surface. The pan is ready when a drop of water sizzles on contact. If it instantly evaporates, your pan is too hot; if it sits without bubbling, it's too cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For each pancake, pour about 60-80ml (¼ cup) of batter onto the heated surface. If desired, sprinkle a few of your reserved chocolate chips directly onto the wet batter. When bubbles form on the surface and the edges look set (about 2-3 minutes), flip with a thin spatula. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cook the second side until golden brown, about 1-2 minutes. Transfer to a plate and cover loosely with foil to keep warm while you cook the remaining pancakes. If your pancakes are browning too quickly, reduce the heat slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve your chocolate chip pancakes immediately while warm, stacked high and drizzled with maple syrup. Add whipped cream, fresh berries, or additional chocolate chips if desired. The residual heat will continue melting the chocolate chips, creating pockets of gooey goodness throughout your pancakes. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 3 pancakes
🔥 Calories: 320 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 42 g
🍭 Sugar: 18 g
🍗 Protein: 7 g
🫀 Cholesterol: 85 mg
🧂 Sodium: 380 mg

Chef’s Notes

A few helpful details for making this recipe.

Why should I let pancake batter rest before cooking?

Allowing pancake batter to rest for 5 minutes gives the flour time to fully hydrate and the leavening agents to activate. This short resting period helps develop fluffier pancakes with better texture and prevents the dense, rubbery result that can happen when batter is cooked immediately.

What's the best way to prevent chocolate chips from burning in pancakes?

To prevent chocolate from burning, either fold chips into the batter just before cooking or sprinkle them directly onto each pancake after pouring the batter. Using a medium rather than high heat setting is crucial, as is adjusting the temperature if you notice excessive browning.

Can I make these pancakes dairy-free or suitable for vegans?

Yes! Substitute buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Replace butter with melted coconut oil and eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Ensure your chocolate chips are dairy-free for a completely vegan breakfast treat.

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