Chocolate Chip Pancakes
Get ready for a total breakfast treat — Chocolate Chip Pancakes! These pancakes are sweet, light, fluffy, and completely crave-worthy. Add a drizzle of warm maple syrup for the perfect finishing touch!
best chocolate chip pancakes!
I usually whip up our family-favorite buttermilk pancakes, but it’s also fun to change up the flavors — sometimes adding an overripe banana (like in these banana pancakes) or seasonal pumpkin and cozy spices (like in these pumpkin pancakes).
Today, I’m sharing our new favorite pancake recipe – delicious chocolate chip pancakes! They are easy to make with a cup of chocolate chips and the perfect ratio of all of the typical pancake ingredients. These pancakes have a crisp exterior with a soft, fluffy interior. They are total pancake perfection!
ingredients for this chocolate chip pancakes recipe
This recipe for chocolate chip pancakes uses basic baking ingredients. Grab the flour, sugar, baking powder and salt. Nutmeg is an optional ingredient, but is the perfect touch to give these pancakes a lovely depth of flavor. The wet ingredients are milk, an egg, butter and vanilla extract. Nothing too complicated! Here’s a note on each of the ingredients:
- Flour. Regular all-purpose flour or whole wheat pastry flour work great for this recipe. If you want to make the pancakes gluten free, I think an all-purpose gluten free flour or oat flour will work well, but please note that I have not tried it.
- Salt. Enhances the flavor of the pancakes.
- Baking powder. Will help these chocolate chip pancakes get nice and fluffy.
- Sugar. You’ll need just one tablespoon of sugar to add a touch of sweetness.
- Nutmeg or cinnamon. For warm, cozy flavor!
- Chocolate chips. You can use any chocolate chip variety in this recipe. Even white chocolate chips are delicious, especially when paired with macadamia nuts!
- Milk. You can use any milk you’d like.
- Egg. One egg not only adds fluffiness to these pancakes, but also helps the pancake ingredients bind together.
- Melted butter. A little bit of melted butter gives these pancakes the perfect texture.
- Vanilla extract. Use pure vanilla for the best flavor.
- Other mix-ins. These pancakes are super versatile! Feel free to swap the chocolate chips for any other favorite add-in: white chocolate chips, banana chunks, macadamia nuts, or blueberries. These pancakes are also absolutely incredible without any extras!
how to make chocolate chip pancakes
These from-scratch pancakes take exactly 42 seconds longer to make than pancake mix from a bag. And once you try homemade pancakes, you won’t be able to go back to eating those dry pancakes that come from a bag mix. No comparison! Here’s the easy method:
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, salt, baking powder, sugar and nutmeg. Add chocolate chips into the flour mixture and toss to combine.
- Add wet ingredients. Make a well in the center of the dry ingredients and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine.
- Let batter rest. For best results, rest the pancake batter for 5 to 10 minutes. This will allow the gluten in the flour to relax and the starch grains to swell and will make for the most light and fluffy pancakes.
- Cook pancakes. Heat a large skillet or griddle over medium to medium-high heat. Butter the surface and once hot, scoop out about 1/4 cup of pancake batter for each pancake. After about 3 minutes and when bubbles begin to form on the surface and the edges of the pancakes look set, flip and cook the other side until cooked through, 2 to 3 minutes.
- Serve and enjoy. Top pancakes with any favorites. We love maple syrup and a few extra chocolate chips on these wonderful pancakes!
how to keep pancakes warm
To keep pancakes warm in between batches, preheat your oven to 200 degrees F. Once the pancakes are cooked, transfer them to a large baking sheet and put them in the oven to stay warm.
tips for the best pancakes
This recipe is simple and straightforward, but I do have a few pancake-making tips to give you the most perfect, fluffy chocolate chip pancakes.
- Ensure your baking powder is active. If you’re unsure if your baking powder is still good, you can test it by mixing 1 teaspoon of baking powder with 1/3 cup hot water. If the baking powder is fresh, the mixture should produce lots of bubbles.
- For best results, use a room temperature egg and milk. You can even warm the milk up just a bit and melt the butter by stirring it into the milk. This will help to make the pancakes fluffier.
- Do NOT over mix the batter. This may cause your pancakes to be flat and heavy. It’s okay if there are some streaks of flour left behind.
- Let batter rest for about 5 to 10 minutes. This allows the gluten in the flour to relax and the starch grains to swell. Your pancakes will be more likely to come out light and fluffy.
- Don’t press down on the pancake with the back of your flipper. This can cause the pancake to flatten and it won’t help them cook any faster.
- Only flip once. Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
toppings for chocolate chips pancakes
While I honestly love to eat these pancakes with just a little butter and syrup, there are so many fun topping options to try. You could even set up a pancake bar for a special occasion. Below are some ideas:
- Powdered sugar. Dust it over the top with a sifter or spoon.
- Fresh fruit. Berries, cherries and/or sliced bananas are delicious choices!
- Whipped cream. You can add a dollop of whipped cream for the ultimate topping. Grab my homemade whipped cream recipe for major deliciousness.
- Caramel sauce. A drizzle of salted caramel sauce would be amazing on these pancakes!
- Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
- Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!
what to serve with chocolate chip pancakes
These easy chocolate chip pancakes pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a pancake breakfast.
- Hash browns or breakfast potatoes. Yes, please!
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful on top of your pancakes.
- Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
- Eggs. Scrambled on the side, or perhaps over easy and served on top.
make ahead pancakes
Chocolate chip pancake batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
how to store pancakes
One awesome thing about homemade pancakes is that they keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.
can you freeze pancakes?
Chocolate chip pancakes are very freezer friendly. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When the pancakes are slightly hard, transfer them to a freezer-safe bag. Pancakes will keep well in the freezer for up to 3 months. Freezing them first, separately, keeps the pancakes from sticking together.
how to reheat pancakes
To reheat frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.
These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly. 😉
more breakfast favorites
If you try this chocolate chip pancake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chocolate Chip Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/4 teaspoon nutmeg or cinnamon
- 1 cup chocolate chips, optional (these pancakes are great plain too or choose a different add-in from below)
- 1 ¼ cups milk (add 2-3 additional tablespoons, if the mixture seems too thick)
- 1 egg, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Optional mix-ins: white chocolate chips, banana chunks, macadamia nuts, blueberries
- In a large mixing bowl, whisk together all dry ingredients. Add chocolate chips into the flour mixture and toss to combine.
- Make a well in the center and stir in the milk, egg, melted butter and vanilla; mix until just combined. Do NOT overmix. Some small lumps are fine. Let batter rest for 5 to 10 minutes.
- Heat lightly greased or buttered skillet or griddle over medium to medium-high heat. Portion out 1/4 cup scoops of batter onto skillet or griddle, cooking in batches as needed. You may need to gently spread the batter out some. When bubbles begin to form on the surface and the edges of the pancakes look set (2 to 3 minutes), flip and cook the other side until cooked through, 2 to 3 minutes. Serve warm with maple syrup and butter and/or other favorite toppings.