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Chocolate Chip Pancakes Recipe

Chocolate Chip Pancakes Recipe

Learn how to make the best homemade chocolate chip pancakes with this easy baking recipe. These fluffy, light pancakes studded with gooey chocolate chips cook up perfectly every time. The secret is in the buttermilk batter and proper pan temperature for that golden-brown exterior and tender inside.
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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Chip Pancakes Recipe?

Classic chocolate chip pancakes require plain flour, sugar, baking powder, salt, buttermilk, eggs, melted butter, vanilla extract and chocolate chips. For serving, you'll need maple syrup and optional toppings like fresh berries or whipped cream.

How to cook Chocolate Chip Pancakes Recipe at home?

Learn how to cook Chocolate Chip Pancakes Recipe by mixing dry ingredients first, then combining wet ingredients separately. Gently fold them together with chocolate chips, being careful not to overmix. Cook on a medium-heat non-stick pan until bubbles form on top, then flip. The perfect pancake has a golden-brown exterior with melty chocolate pockets throughout.

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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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." }, { "@type": "HowToStep", "name": "Heat cooking surface", "text": "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." }, { "@type": "HowToStep", "name": "Cook pancakes", "text": "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." }, { "@type": "HowToStep", "name": "Finish cooking", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-18", "reviewBody": "Perfect weekend breakfast treat! These pancakes were incredibly fluffy and the chocolate chips melted perfectly. My whole family devoured them and asked when I'd make them again.", "name": "Weekend Breakfast Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajesh Patel", "datePublished": "2024-04-15", "reviewBody": "My kids request these weekly! The recipe is foolproof and the buttermilk really does make a difference in the texture. I've tried many chocolate chip pancake recipes and this one is by far the best.", "name": "Kids' Favorite Breakfast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-10", "reviewBody": "Fluffiest pancakes I've ever made! The tip about not overmixing and letting the batter rest made all the difference. These have become our Sunday morning tradition and everyone looks forward to them.", "name": "Incredibly Fluffy Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-04-05", "reviewBody": "Better than any restaurant version! I've been making pancakes for years but never achieved this level of fluffiness. The detailed instructions about pan temperature really helped me get that perfect golden exterior.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Nguyen", "datePublished": "2024-04-01", "reviewBody": "Worth the extra calories! I made these for a special brunch and everyone raved about them. I used a mix of dark and milk chocolate chips which created a wonderful flavor combination. Will definitely make again!", "name": "Special Occasion Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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