These Chocolate Chip Pancakes are fluffy and tender and sweet. There are tons of melted chocolate chips throughout to add the delicious sweetness you’re craving.
If you love sweet chocolate treats, then you should try this Chocolate Dipped Almond Biscotti and these Chocolate Donuts.
Table Of Contents
Recipe Details
I love this recipe for Chocolate Chip Pancakes because everyone in the family loves them. They are so tasty and easy to make, it’s the perfect breakfast for any day of the week.
- TASTE: Sweet and chocolatey, these pancakes also have a little tangy flavor from the buttermilk. The vanilla flavor complements the chocolate.
- TEXTURE: These Chocolate Chip Pancakes are super fluffy and tender. Every bite is filled with gooey melted chocolate.
- TIME: This will take just 30 minutes.
- EASE: This recipe is a breeze to make and uses pantry staples. You can easily make it even on busy mornings.
What You’ll Need
Ingredient Notes
- Buttermilk- This ingredient helps make the pancakes fluffy as well as adding rich, tangy flavor.
- Baking powder- This leavening agent adds air to the batter so the pancakes are fluffy and not dense.
- Vanilla extract- This vanilla flavoring complements the flavor of the chocolate chips wonderfully.
- Chocolate chips- I used semi-sweet chocolate chips to balance the sweet and the bitter, but any type will do.
Add-ins and Substitutions
- Make them gluten-free- Using gluten-free all-purpose flour is the only substitution that you have to make.
- Substitute the chocolate chips- Instead of semi-sweet, use milk chocolate, dark chocolate, or white chocolate chips.
- Add different extracts- Adding mint extract will make these pancakes have a mint chocolate flavor. Caramel extract is also delicious with chocolate chips.
- Add nuts- Chop some hazelnuts, walnuts, almonds, or cashews into these pancakes.
How to Make Chocolate Chip Pancakes
- Sift the dry ingredients. Sift the flour, salt, baking powder, and sugar into a bowl and mix with a whisk.
- Add the egg. Make a slight indent in the middle of the dry ingredients using your fist. Then crack the egg into the center.
- Add the wet ingredients. Lightly whisk the egg and add the melted butter, buttermilk, and vanilla extract. Mix until well blended.
Pro Tip: Cracking the egg in the center of the dry ingredients creates a bowl effect so you can whisk it without using another dish.
- Fold in the chocolate chips. Add in the chocolate chips and fold them in with a spatula.
- Cook the pancakes. Scoop out 1/4 cup of the batter and pour it onto a butter-greased skillet or griddle and cook for 1-2 minutes. Use a thin spatula to flip carefully and cook for another 1-2 minutes.
- Allow to cool. Transfer the finished pancake to a plate and repeat with the remaining batter. Serve warm.
Recipe Tips
- Whisk the egg in the flour mixture- By creating a dent, you can whisk the egg in a sort of bowl in the center of the dry ingredients, saving yourself another dish.
- Don’t overmix- Only mix the batter just enough because too much mixing will break the air bubbles that make the Chocolate Chip Pancakes fluffy.
- Cook the pancakes just enough- Cook them to a golden brown by waiting until the top of pancakes have some bubbles and the bottom appears to be done to flip.
FAQs
Stirring the chocolate chips into the pancake batter creates a barrier between the chocolate and the hot pan so the chips don’t completely melt and hold some shape.
The secrets to great pancakes are to make sure your baking powder is not expired so it leavens correctly, not overmixing the batter and killing the fluffiness of the pancakes, and using buttermilk that adds flavor, moisture, and tenderness.
Serving Suggestions
These Chocolate Chip Pancakes are fluffy, sweet, and chocolate perfection. They taste great served with toppings, eggs, pastries, and muffins.
- Toppings: Top these tasty cakes with Chocolate Ganache, Chantilly Cream, caramel sauce, fresh berries, butter, syrup, or Raspberry Sauce.
- Eggs: Serve them with Eggs Benedict, Easy Poached Eggs with Caramelized Onions, Shakshuka, or Hash Brown Quiche.
- Pastries: Pair them with Homemade Nutella Croissants, Apricot Rugelach (VIDEO), Cherry Danish, or Old Fashioned Sour Cream Donuts.
- Muffins: Enjoy these pancakes alongside some Cinnamon Apple Muffins (VIDEO), Banana Chocolate Chip Muffins (VIDEO), or Blueberry Muffins (VIDEO).
Make This Recipe in Advance
Make ahead: Make the batter for these pancakes ahead of time and store it in the fridge overnight. Just take it out and cook.
Storing: Store these Chocolate Chip Pancakes in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop, in the microwave, or in the oven.
Freeze: Freeze these cooled pancakes by placing them in a freezer ziplock bag with parchment paper between layers to avoid sticking. They will last up to 4 months.
More Scrumptious Pancakes!
Full Recipe Instructions
Chocolate Chip Pancakes
Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3 tsp baking powder
- 1/4 cup granulated sugar
- 1 egg
- 3 Tbsp unsalted butter melted plus extra for cooking
- 1 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Sift the flour, salt, baking powder, and sugar into a bowl and mix with a whisk.
- Make a slight indent in the middle of the dry ingredients using your fist. Then crack the egg into the center.
- Lightly whisk the egg and add the melted butter, buttermilk, and vanilla extract. Mix until well blended.
- Add in the chocolate chips and fold them in with a spatula.
- Scoop out 1/4 cup of the batter onto a butter-greased pan and cook for 1-2 minutes until the top of pancakes have some bubbles and the bottom appears to be done. Use a thin spatula to flip carefully and cook for another 1-2 minutes.
- Transfer the finished pancake to a plate and repeat with the remaining batter. You should get about 12 pancakes total.
- Serve warm with syrup and salted butter or any toppings you like.
Nutrition
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Susan Sedgebeer says
Hi!
Can I use Almond milk and gluten free flour ?
Susan
Dina says
Hi Susan, I am not too sure how this would change the consistency. I would have to test it out myself first.