Valentina Ablaev
Breakfast is fun again thanks to these chocolate chip pancakes! Our simple recipe takes a classic pancake and elevates it with the addition of chocolate chip morsels. Garnish the pancakes with homemade whipped cream and extra chocolate sauce, and you have yourself the perfect breakfast.
Yes, this isn’t an everyday “healthy” breakfast, but a great treat now and then! Balance out the sweet breakfast with fluffy cottage cheese eggs or our cottage cheese egg bites, which make a great breakfast to go!
Homemade Chocolate Chip Pancakes Ingredients
You probably already have these ingredients at home to make this easy recipe
- Dry mix – All you need is flour, baking powder, and salt for the base of these pancakes.
- Wet ingredients – We keep it simple with sugar, milk, egg, and melted butter for the perfect batter.
- Chocolate chips – We use regular chocolate chips but you can also use mini chocolate chips!
- Cooking oil – A combination of oil and butter helps get the pancakes golden brown and crispy, without burning the butter.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- Our glass mixing bowls are our favorite to make a pancake batter in.
- We use our trusty nonstick skillet to make the perfect pancakes.
- When pouring batter into a pan, we love to use a ¼ measuring cup, but you can also use an ice cream scoop to make evenly sized pancakes.
Pancake Toppings
Chocolate chip pancakes are already good on their own, but here are some great ways to elevate these pancakes:
- Maple syrup – A drizzle of maple syrup gives these pancakes an incredible flavor without getting too sweet.
- Whipped cream – A dollop of whipping cream is a must for these fluffy pancakes.
- Fresh fruit – We love to top off these pancakes with freshly sliced bananas. The pairing of chocolate and bananas is out of this world!
How to Make Chocolate Chip Pancakes
The easiest pancake recipe from scratch:
- Dry mix. In a mixing bowl, sift together flour, baking powder, and salt, and set aside.
- Wet batter. In a large bowl, whisk the sugar, milk, egg, and melted butter.
- Combine. Add the dry ingredients to the wet batter and fold until lumpy. Mix in the chocolate chips and set aside.
- Cook. Heat the pan with oil and butter. Use a ¼ cup to pour batter into the skillet and cook until the edges are cooked and the center is bubbling.
Expert Tips:
- Don’t overmix the batter. When combining the wet and dry batter, it’s essential not to overmix. Fold the dry ingredients into the wet batter until you see no flour streaks, but the batter is still lumpy. This will ensure that your pancakes are still light and fluffy.
- Cooking in batches. When cooking pancakes, don’t overcrowd the pan, even if it means cooking in multiple batches.
- Keep the pan clean. Wipe the pan down with a paper towel between batches to prevent burnt butter on your pancakes.
- Proper heat. Keep the heat at medium. If you cook at high heat, the inside of the pancakes will be uncooked.
How to Store Pancakes
- Storage. Keep leftover pancakes in an airtight container, refrigerated for up to 3 days.
- Reheat. Warm up leftover pancakes on a skillet for a few minutes, or until warmed through.
- Freeze. Pancakes are a great breakfast to freeze and enjoy as a quick breakfast for the months to come. Arrange the pancakes on a sheet pan lined with parchment paper. Add the sheet pan to the freezer, and once it is completely frozen, arrange the pancakes in a freezer-safe bag. Reheat: Place the frozen pancakes in a warm skillet and cook for a few minutes on each side.
More Breakfast Recipes
If you enjoyed this chocolate chip pancake recipe, be sure to try our other sweet breakfast recipes; here are some of our favorites:
Sweet Breakfast
Sweet Breakfast
Pancakes
Pancakes
Sweet Breakfast
Pancakes
Pancakes
Pancakes
If you’ve tried this chocolate chip pancake recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate your feedback!
Chocolate Chip Pancake Recipe
Ingredients
- 1 1/2 cups all-purpose flour measured and then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup & 2 Tbsp whole milk
- 1 large egg
- 2 Tbsp unsalted butter melted and cooled
- 1 cup chocolate chip morsels
- 2 tsp canola oil divided, for cooking
- 2 Tbsp unsalted butter divided, for cooking
Instructions
- In a mixing bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl (this will be the main bowl), whisk together sugar, milk, egg, and melted butter.
- Add the dry ingredients to the wet bowl, and fold until just incorporated and still lumpy (see notes for tips on not overmixing).
- Add the chocolate morsels to the batter and mix.
- In a large skillet, add 1 tsp of oil and 1 tbsp of butter.
- Heat until the butter starts to bubble slightly, and use ¼ cup to pour batter into the pan.
- Cook over medium heat until the bottom is golden brown, and you see bubbles coming through. Flip the pancakes and cook for a few minutes or until cooked through.
- Clean the pan with a paper towel and add 1 tsp of oil and 1 tbsp of butter, and repeat with the remaining batter.
Notes
- Don’t overmix the batter. When it comes to pancakes, be careful not to overmix the batter. Fold the dry ingredients until you don’t see any noticeable flour streaks. The batter will still look slightly lumpy, and that’s okay!
- Cooking in batches. We cook this recipe portion in two batches to prevent overcrowding. You can cook them in more batches if you have a smaller pan. Be sure to clean the pan with a paper towel and add more oil and butter.
- Store leftover pancakes. Keep leftover pancakes in an airtight container and refrigerate for up to 3 days.
Nutrition
FAQ’s
These pancakes cook quickly, and the chips don’t burn, but they get melty.
If the pancakes are cooked to golden brown on both sides, chances are they’re cooked through.
This can be a result of over mixing the batter. Lightly mix the batter until just incorporated, leaving a few lumps.
You can cook the pancakes in oil with no problem. Butter adds a nice flavor to the pancakes, but it is completely optional.
