If you've made my fluffy homemade pancakes before, you already know the base recipe. Made in one bowl, with simple pantry ingredients, the pancakes come out light and fluffy every time. I've been making pancakes for years, and this chocolate chip version is exactly what happens when you're craving chocolate in your pancakes.
Mini chips are the way to go in pancakes. They distribute evenly through the batter so you get chocolate in every bite. The cinnamon adds just enough warmth and flavor to make these feel extra special. I've made this recipe more times than I can count and this is one of the most requested breakfasts in our house. If you're looking for more decadent pancake recipes, my Easy Sourdough Discard Pancakes and Strawberry Banana Pancakes are two favorites in our house.
Quick Look: Chocolate Chip Pancakes
- Ready In: 20 minutes
- Serves: 4 people
- Calories: about 700 kcal per serving
- Add to Your Shopping List: mini chocolate chips
- Dietary Info: contains gluten, dairy, and eggs
- Baker's Note: This recipe is made with the same simple ingredients as my homemade pancakes - you'll just need to add some mini chocolate chips and cinnamon.
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Key Ingredients
Aluminum-free baking powder - Fresh baking powder is the secret to a light and fluffy stack of pancakes. If yours has been sitting in the pantry for more than 6 months, grab a new can.
Cinnamon - Just a teaspoon in with the dry ingredients. It adds a gentle warmth that pairs well with the chocolate.
Mini semi-sweet chocolate chips - Fold them into the batter so you get plenty of chocolate in every bite. Mini chips distribute more evenly than standard-sized chips.
How to Make Chocolate Chip Pancakes
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Mix the wet ingredients. Melt the butter in a glass measuring cup, then add the milk, eggs, and vanilla. Whisk until well combined.
- Combine. Pour the wet ingredients into the dry ingredients and stir until just combined - a few lumps are completely fine.
- Add the chocolate. Fold the mini chocolate chips into the pancake batter.
- Warm your pan. Warm your pan over medium heat. Grease with butter or cooking spray. I like to make a small test pancake to be sure the heat is right.
- Cook. Use a ¼ cup scoop or measuring cup to pour batter onto the hot pan. Cook until bubbles form across the surface and the edges look set.
- Flip. Flip pancakes and cook for an additional 1-2 minutes.
- Serve. Serve pancakes with warm maple syrup and a sprinkle of mini chocolate chips or berries.
Substitutions and Variations
Milk - You can use buttermilk in place of the milk for a little extra flavor and fluffiness.
Mini chips - Mini chips are my preference because they distribute evenly through the batter, but regular chocolate chips work just fine. You can use dark or milk chocolate chips.
Add-ins - Add a handful of chopped nuts for some extra crunch. Sliced bananas are a nice addition as well.
Make them gluten free - Swap the all-purpose flour for a 1:1 gluten free flour blend. My gluten free pancakes recipe goes into more detail if you want to make them gluten free.
Notes From My Test Kitchen
I tested this recipe first using my sourdough discard pancakes recipe. While I love that version, this one is easier to pull together on a weekday morning. No need for discard or buttermilk, just straightforward pantry ingredients. I was still looking for something a little special, which is where the cinnamon came in. It adds just enough warmth to make these feel special.
I also tested two methods for adding the chocolate chips - sprinkling them on top of the pancakes after pouring the batter versus folding them directly into the batter. Mixing them in wins every time. You get chocolate in every bite rather than chips all on the surface of the pancakes.
What to Serve With Chocolate Chip Pancakes
These pancakes are pretty good on their own with some butter and maple syrup. I also love serving them with a fresh fruit topping and some homemade whipped cream.
Compotes and toppings - My strawberry compote and blueberry compote are both wonderful spooned over a warm stack of pancakes. Fresh berries and a dusting of powdered sugar are another delicious option.
Whipped cream - A dollop of freshly whipped cream makes these feel a little more special for a weekend brunch spread.
Eggs and bacon - Round out breakfast with some scrambled eggs and crispy bacon.
Drinks - A hot cup of coffee, fresh-squeezed orange juice, or my peanut butter and jelly smoothie are all great options.
Storage
Cooked pancakes can be stored in the refrigerator for 2-3 days or you can freeze and store them in the freezer for up to 2 months. I personally recommend making the batter fresh and then cooking the pancakes to order - they're truly best straight off the griddle. If you have leftover batter, store it in an airtight container in the refrigerator for up to 24 hours. Give it a quick stir before using, the pancakes will be slightly less fluffy because the baking powder loses some of its lift overnight.
Chocolate Chip Pancakes FAQs
This usually happens when the batter is too thin or if the chips are added too early and sink to the bottom. Fold the chips in right before you start cooking - make sure your batter is just thick enough to hold its shape on the griddle.
Yes, this recipe doubles or even triples easily. Just keep the ratios the same.
The most common reason is baking powder that's past its date. If your baking powder has been open for several months, it may not give the batter the lift that it needs. You can test your baking powder by adding half a teaspoon to a few tablespoons of hot water - if it creates lots of bubbles, it's still good to use.
What To Serve With Chocolate Chip Pancakes
If you tried these Chocolate Chip Pancakes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Chocolate Chip Pancakes
Ingredients
- 2 cups (260g) all-purpose flour
- ¼ cup (50g) sugar
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) salt
- 1 teaspoon (3g) cinnamon
- ¼ cup unsalted butter melted
- 1 ½ cups milk warmed
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup mini chocolate chips
- 1-2 tablespoons butter or canola oil for frying
Instructions
- Combine the flour, sugar, baking powder, cinnamon, and salt in a medium mixing bowl. Whisk to combine.
- In the microwave, melt the butter in a 2-cup glass measuring cup or small mixing bowl. Add the milk and warm for 30-60 seconds, until the butter remains melted on the surface of the milk.
- Add the egg and vanilla to the milk and butter mixture. Whisk to combine.
- Add the liquid ingredients to the dry ingredients and mix until just combined.
- Fold the mini chocolate chips into the pancake batter.
- In a large frying pan, warm 1 tablespoon of butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot pan. I like to use a ¼ cup cookie scoop to pour the batter into the pan.
- Once tiny bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side for 1-2 more minutes.
- Serve the finished pancakes with butter, fresh fruit, and warm maple syrup.
Notes
- Make sure your pan is properly warmed before adding batter to the pan - too cool, and the pancakes won't cook evenly, too hot and they'll burn before the inside is set. A small test pancake is the easiest way to check.
- The batter should be thick but pourable, with a few small lumps remaining. Overmixing leads to dense pancakes.
- Leftover batter can be stored in an airtight container in the refrigerator for up to 24 hours. Cooked pancakes can be kept in the refrigerator for 2-3 days, or in the freezer for up to 2 months.
- No mini chocolate chips in the pantry? Regular chocolate chips, dark chocolate chips, or milk chocolate chips all work well.
Amanda Smallwood says
We've been making these on repeat in our house! So easy and plenty of chocolate in every bite thanks to the mini chocolate chips.