These ultra-fluffy homemade pancakes are loaded with melted pockets of chocolate. What’s better than a steaming stack of chocolate chip pancakes for breakfast?
Chocolate Chip Pancakes Video
How To Make Chocolate Chip Pancakes
These chocolate chip pancakes are so easy and quick to whip up. Make the batter, let it rest, then get to frying!
- Mix the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- Add the wet ingredients: Make a well in the center of the dry ingredients and add the egg, lightly beating it. Add the milk, melted butter, and vanilla extract. Whisk the ingredients together until well combined.
- Fold in the chocolate chips: Fold in the chocolate chips with a spatula.
- Rest the batter: Let the batter rest for at least five minutes, but ideally up to an hour.
- Fry the pancakes: Preheat a frying pan with butter. Pour 1/4 cup portions of batter into the pan and spread them into four-inch pancakes with the back of the measuring cup. Cook the pancakes until bubbles form on the top and the undersides turn golden brown, about three minutes. Flip and cook for a few more minutes until cooked through.
- Serve the pancakes: Serve the pancakes fresh off the pan with your favorite toppings. Enjoy!
Hot tip: Use your favorite chocolate chips to achieve the perfect bitter/sweet balance — go with dark, semisweet, or milk chocolate. Also, use mini chocolate chips for guaranteed chocolate in every bite!
The Secret to Fluffy Pancakes
Have you ever wondered how to achieve the airy, fluffy texture of restaurant pancakes? Let’s look at a few tips to ensure your homemade pancakes puff right up.
- Make sure your leavening agents are fresh. Pour 1/4 cup of boiling water over 1/2 teaspoon of baking powder. It should bubble up or foam immediately. To test the freshness of your baking soda, mix it with a splash of vinegar — the mixture should also begin to foam right away.
- Add more flour. A thick batter rises more readily than a thin batter because it has more structure. If your pancake batter spreads out immediately on the pan, add a bit more flour until the batter holds its shape.
- Avoid overmixing. Mix the ingredients together gently to prevent gluten development, which results in tough and dense pancakes. It’s okay if the batter has a few lumps.
More Tips For the Best Chocolate Chip Pancakes
We just covered the bases for fluffy pancakes — but do you want to know how to elevate your chocolate chip pancakes even more? Keep reading for our favorite tips!
- Allow the batter to rest. A rested batter produces lighter, more flavorful pancakes. Leave your batter alone at room temperature for at least 30 minutes to allow the flour to absorb the liquid.
- Turn down the heat. High heat typically burns the pancakes while leaving them raw inside. Fry the pancakes over medium-low (or even low) heat for perfectly cooked through, golden brown pancakes.
- Flip the pancakes as soon as you see bubbles. Keep a close eye on the pancakes to prevent burning — bubbles on top are the perfect indicator that they’re ready to flip. Avoid flipping the pancakes more than once, as this may deflate them.
- Use a thin flexible turner to flip the pancakes. A sturdy, thin turner like this one makes flipping pancakes easy and mess-free.
- Keep the pancakes warm in the oven. While you finish up the rest of the batter, transfer the cooked pancakes to a sheet tray and keep them warm in a 200°F oven. Or, make the pancakes to serve so each person gets to enjoy them fresh off the griddle.
Ways To Serve
Chocolate chip pancakes are an irresistible treat — whether you serve them for breakfast, brunch, or dessert. These sweet pancakes are best enjoyed warm with extra chocolate chips, a dollop of whipped cream, and maple syrup. Or, lighten them with a fresh berry topping, strawberry jam, or raspberry jam. Chocolate chip pancakes are the perfect addition to a breakfast charcuterie board, but they’re also great with a bratwurst casserole and savory French toast for a heartier breakfast.
Make Ahead
Good news — chocolate chip pancakes are so easy to prepare ahead of time! Whisk up the batter, cover the bowl, and place it in the fridge for up to 24 hours. When you’re ready for hot pancakes, fry the batter as directed. Leftover batter will also keep in the fridge for up to 24 hours.
Storage & Reheating
Nothing compares to pancakes fresh off the skillet, but don’t be dismayed if you have leftovers. These chocolate chip pancakes are still absolutely delicious for days (or months!) to come when stored and reheated properly.
- Refrigerator: To store for up to a week, allow the pancakes to cool completely, then transfer them to an airtight container and refrigerate.
- Freezer: To store for up to two months, stack the leftover cooled pancakes in an airtight container and freeze. Layer parchment or wax paper between each pancake to prevent sticking.
- Reheating: To restore the most flavor to your leftover pancakes, reheat them in the oven. Pull the pancakes out of the fridge or freezer, place them on a lined baking sheet, and cover with foil. Reheat the pancakes at 350°F for about ten minutes, or until warmed through. If you’re pinched for time, pop the pancakes in the toaster or microwave until they’re reheated.
More Pancake Recipes
- Sheet Pan Pancakes — Buttermilk pancake batter baked in a sheet pan with personalized toppings
- Banana Pancakes — Fluffy pancakes naturally sweetened with mashed bananas
- Cottage Cheese Pancakes — Pancakes with cottage cheese and delicious crispy edges
- Blueberry Pancakes — Pancakes bursting with fresh blueberries
Recipe
Ingredients
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 tbsp vanilla extract
- 1 cup semi-sweet chocolate chips
- unsalted butter for cooking
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Make a well in the center and add the egg, lightly beating it.
- Add the milk, melted butter, and vanilla extract to the flour mixture. Whisk the ingredients together until well combined.
- Fold in the chocolate chips with a spatula. Let the batter rest for at least five minutes.
- Preheat a frying pan with a bit of butter. Pour 1/4 cup portions of batter into the pan and spread them into four-inch pancakes.
- Cook the pancakes on medium-low until bubbles form on the top and the undersides turn golden brown, about three minutes. Flip and cook for a few more minutes, or until cooked through.
- Serve the pancakes fresh off the pan with your favorite toppings. Enjoy!
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