Make any day special with these easy Chocolate Chip Pancakes, perfect for weekend brunches or a morning surprise! Fluffy and rich, each pancake is studded with gooey chocolate chips, making them a sweet treat for comfort and indulgence.
If you like sweet breakfast foods, try my chocolatey pancakes and microwave hot chocolate.
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✔️ Why This Recipe is Great
Sunday Brunch Recipe: this is the perfect sweet treat to add to your breakfast repertoire, whether you're treating mom to a Mother's Day dessert or just adding to your list of favorite sweet breakfast recipes.
Batching-Friendly: this is a very easy chocolate chip pancake recipe that lends itself to making the night before or up to a few days ahead in a large batch. They both freeze very well and could even keep well in the fridge for up to 3 days.
🧈 Ingredients
All-Purpose Flour: you can swap it for a gluten-free flour blend if necessary.
Baking Powder: NOT to be confused with baking soda (which is also used here), this ingredient helps make fluffy chocolate chip pancakes without impacting flavor.
Milk: you can swap this for any plant-based milk you like.
Eggs: it's difficult to find eggless pancakes, but there are a few decent substitutes for eggs that would taste good in these pancakes - chief among them the greek yogurt and flax egg options.
Unsalted Butter: if you use salted butter, you may end up with overly salty pancakes - since you need to use melted butter, this is a great time to use those sticks you stored in the freezer.
Vanilla Extract: you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Chocolate Chips: while you can use the typical semisweet chocolate chips, I recommend trying sugar-free chocolate chips or milk chocolate chips for a delicious twist, though whatever you have on hand will add the necessary gooey, melty chocolate.
See recipe card for exact ingredients and quantities.
🥞 How to Make Chocolate Chip Pancakes (Step-by-Step)
Step 1) In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined (image 1).
Step 2) In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth (image 2).
Step 3) Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps—don’t overmix (image 3)!
Step 4) Fold in the chocolate chips, being careful not to overwork the batter (image 4).
Step 5) Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
Step 6) Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes (image 5).
Step 7) Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through (image 6).
Step 8) Serve warm with your favorite toppings, like maple syrup, whipped cream, or extra chocolate chips.
🌟 Variations
- With Blueberries - add up to ⅓ cup of small blueberries to the batter for some extra bits of fruity sweetness in each pancake.
- Nutty - add ⅛ cup of dried, shredded coconut or chopped cashews to the batter to make for a nuttier, crunchier batter.
- Extra Chocolatey - swap ⅛ cup of the flour for 2.5 tablespoons of cocoa powder, to make these into rich chocolate pancakes with chocolate chips!
See the chocolate version of this recipe on my site!
❄️ Freezing and Reheating
Freezing is a fantastic option for leftover chocolate chip pancakes - start by allowing your pancakes to cool completely on a wire rack; this prevents condensation and keeps them fluffy. Once cooled, layer them with parchment paper in between each pancake to avoid sticking, then wrap the stack tightly in plastic wrap or place it in an airtight freezer bag.
Don’t forget to label the bag with the date; frozen pancakes can last up to 2-3 months and retain their fluffiness. For quick reheating, simply place a pancake on a microwave-safe plate, cover it with a damp paper towel, and heat for about 20-30 seconds.
If you’re looking to serve a few pancakes at once, preheat your oven to 350°F (175°C), arrange the pancakes on a baking sheet, cover with foil, and warm them for 10-15 minutes. This method ensures they stay soft and delicious, just like freshly made!
👩🍳 Expert Notes & Tips
Fluffier Pancakes: For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
Other Pancake Flavors: You can substitute the chocolate chips with blueberries, nuts, or even banana slices for a fun twist.
Storage: Leftover pancakes can be stored in the fridge for a couple of days or frozen for later. Just reheat them in the toaster or microwave!
🍫 Chocolate Pancakes Topping Ideas
- Fresh Berries: Strawberries, blueberries, or raspberries add a burst of freshness and a pop of color.
- Whipped Cream: A dollop of homemade whipped cream can add a light and airy texture to complement the rich chocolatey flavor of chocolate chips pancakes. For a dairy-free option, try coconut whipped cream.
- Chocolate Chips: Sprinkle some extra chocolate chips on top for an extra chocolatey experience.
- Gianduja: A generous slather of chocolate hazelnut spread can elevate your pancakes to a whole new level of indulgence.
- Peanut Butter: Drizzle warm peanut butter (and a bit of honey or maple syrup) over the pancakes for a deliciously nutty contrast.
- Chopped Nuts: Add some crunch with chopped walnuts, almonds, or pecans; candied nuts or seeds add an extra dimention.
- Chocolate Sauce: A drizzle of homemade chocolate sauce can add a rich, buttery flavor to the pancakes, though chocolate syrup or chocolate sauce is not to be underestimated.
- Ice Cream: For a dessert twist, top your pancakes with a scoop of your favorite ice cream!
❓ Other Sweet Breakfast Ideas
🙋 Frequently Asked Questions
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken while sitting.
Make sure to preheat your non-stick skillet or griddle and lightly grease it with butter or cooking spray before pouring in the batter. This will help prevent sticking and ensure even cooking.
Yes, you can substitute whole wheat flour for all-purpose flour, but the pancakes may turn out denser and will taste much thicker. You can also try a half-and-half mix of both flours for a lighter texture.
To achieve fluffy pancakes, avoid overmixing the batter. It's okay if there are a few lumps—this helps retain air in the batter, resulting in a lighter texture.
Have you tried this recipe?
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📖 Recipe
Chocolate Chip Pancakes
Ingredients
- 1 cup 125g all-purpose flour
- 2 tablespoons 25g granulated sugar
- 1 tablespoon 15g baking powder
- ½ teaspoon salt
- 1 cup 240ml milk
- 1 large egg
- 2 tablespoons 30g unsalted butter, melted
- 1 teaspoon 5ml vanilla extract
- ½ cup 90g chocolate chips
- Extra butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps—don’t overmix!
- Fold in the chocolate chips, being careful not to overwork the batter.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings, like maple syrup, whipped cream, or extra chocolate chips.
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