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A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
In this post, you’ll find step by step instructions on how to make these pancakes, as well as a printed recipe card. Just scroll to the bottom!
Breakfast is totally my jam. Pancakes, Waffles, Bacon, Eggs, Potatoes – I’m in heaven! Growing up, pancakes were rarely eaten for breakfast and were more of a dinner time treat. Adding strawberries, blueberries, dried fruit, granola – anything was game! As was the type of flour used – it was “whatever we have will be fine”.
These days I am still a fan of “breakfast for dinner” but I’m as big of a fan of actually eating breakfast for breakfast! Chocolate Chip Pancakes are a nostalgic treat for me, and one I am so pleased to pass on to my children. I mean, what possible other excuses can anyone have to eat chocolate at a mealtime and it be okay? My kids think this is very good indeed.
They also love my Lemon Ricotta Pancakes and Blueberry Pancakes – so … stands to reason, right?
Who invented pancakes?
Well, we could say that they’ve been eaten for centuries – and we’d be right! Because they are packed full of eggs, milk and butter, they’re popular right before Lent (Fat Tuesday or Shrove Tuesday). People would eat these before Lent, so as to use up ingredients that would otherwise spoil if not eaten. It’s the one final blow out meal before Lent (40 days of fasting) – so may as well make it good, right?
It would be a SHAME to only eat pancakes once a year though, so I think you should make them at least once a week like I do, and make me feel less guilty about it. Deal?
Ingredients:
- Flour – just your regular all-purpose flour.
- Baking Powder – this what makes the pancakes rise and become fluffy!
- Salt – don’t skip this, but if you use salted butter, reduce it to 1/2 tsp
- Sugar – add more or less of this depending on your tastes.
- Milk – whole milk, 2%, almond milk, and soy milk all work just fine.
- Egg – just 1 egg, beat it!
- Butter – melt the butter and add it to the wet ingredients and mix before adding the egg. Trust me.
- Vanilla Extract – this can be subbed out for almond extract if you prefer, but I love vanilla in pancakes!
- Chocolate Chips – you can add as many as you’d like, I do about a half cup
How to make chocolate chip pancakes:
- Mix flour, baking powder, salt, and sugar in a large bowl
- In another bowl, whisk together the milk, egg, butter, and vanilla.
- Add the milk mixture to the flour mixture, and stir until the batter is JUST combined (see notes).
- Add the chocolate chips and gently fold to combine.
- Heat a large non stick griddle or skillet over medium heat, and grease lightly with butter.
- Pour 1/2 cup batter into circles.
- Flip once bubbles appear and sides are lightly golden brown.
- Serve with butter and maple syrup.
- Devour.
FAQs and Kylee’s Notes
- What to do with leftover pancake batter? You can refrigerate it for about 24 hours, but I like to grease some mini muffin pans, and bake in the oven for 15 minutes at 350F. Pancake muffins!
- Can you make pancake batter ahead? Yes, but only about 24 hours. After that, they won’t be so fluffy when cooked.
- How long before you flip a pancake? Wait until bubbles form on top of the pancake, and then pop. The edges should be fairly set, but carefully slide a spatula under the pancake and check. Slide it all the way under and carefully flip, keeping the pancake close to the griddle so it doesn’t slap down and batter spreads.
- Why does the first pancake never work? Well… for me, the first pancake is a test. Of the heat of the griddle, and the pancake mix itself. More often than not the first pancake fails because of incorrect heat level on the griddle. So, make a small one, and see how it does – and adjust as necessary.
- Don’t over-mix your batter. Over-mixing makes tough and rubbery pancakes, you don’t want the gluten in the flour to develop, you want to mix until the dry ingredients are just mixed into the wet, but some small lumps will remain. It’s okay!!
- Use a pastry brush and melted butter to efficiently grease your skillet or griddle
- Make mini sized pancakes! Just use a 1/4 cup and serve several on each plate. YUM!
More Breakfast Recipes
- Lemon Ricotta Pancakes – fancy it up (and add protein!)
- Homemade Pancake Mix – a super simple mix to make ahead and keep in the pantry
- Blueberry Waffles – because waffles are fabulous
- Hearty Corned Beef Hash – corned beef, peppers, onions and potatoes. And cheese. What’s not to love?
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Chocolate Chip Pancakes
Ingredients
- 1.5 Cups all purpose flour
- 1 Tbs baking powder
- 1 tsp salt
- 2 Tbs sugar
- 1.25 Cups milk
- 1 egg
- 2 Tbs butter melted
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Mix flour, baking powder, salt, and sugar in a large bowl
- In another bowl, whisk together the milk, egg, butter, and vanilla.
- Add the milk mixture to the flour mixture, and stir until the batter is JUST combined (see notes).
- Add the chocolate chips and gently fold to combine.
- Heat a large non stick griddle or skillet over medium heat, and grease lightly with butter.
- Pour 1/2 cup batter into circles.
- Flip once bubbles appear and sides are lightly golden brown.
- Serve with butter and maple syrup.
- Devour.
Tips & Notes:
- Don’t over-mix your batter. Over-mixing makes tough and rubbery pancakes, you don’t want the gluten in the flour to develop, you want to mix until the dry ingredients are just mixed into the wet, but some small lumps will remain. It’s okay!!
- Use a pastry brush and melted butter to efficiently grease your skillet or griddle
- Make mini sized pancakes! Just use a 1/4 cup and serve several on each plate. YUM!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Michael Renzi says
I love chocolate chip pancakes , I add creamy peanut butter to the mixture and add chopped pecans with sugar free syrup & turkey bacon 😊💖🍫
Sandi says
You had me with the chocolate chips. I loved how fluffy these pancakes were
Jaclyn says
The perfect light, fluffy, and delicious chocolate chip pancake recipe!
Susannd says
I made those pancakes for dinner last night and it was the best dinner we’ve had in a long long time.
Kelley says
Such an easy to follow recipe! My family loves chocolate chip pancakes and these turned out wonderful!
Christina says
This a breakfast favorite in our house! Such a fun twist on a classic!
Jessica says
I made these this morning for my son’s 4th birthday breakfast and our family loved them! I’ve often been disappointed with pancake recipes, but this one was simple and tasted great! I think we have a new birthday breakfast tradition 😊
Des says
I added a bit more vanilla (just for my own taste buds lol) but this recipe was perfect! I haven’t come across a fluffier pancake recipe yet! Thank you ☺️
Liz says
I’ve tried a few pancake recipes and this is by far my favorite. Thank you so much!! My family loved them & it made me feel great about giving them food they enjoyed!!
Simone says
My 2 year old hums when she’s really enjoying whatever she’s eating. She doesn’t even realize she’s doing it. Has been doing it since she first started solids! So we all know we’ve got a winner with any dish when she starts to hum at first bite. Silence always means half the food is going in the trash. About an hour ago I found your recipe and made these for the kids. Didn’t taste before I gave them. Went to clean up, and I heard the hum!! So much humming!! Did a little jig, immediately bookmarked this recipe and then tasted it myself. Fluffy, just sweet enough, great texture, and incredibly easy to make. I only had 1T of butter left in my fridge and it still worked out perfectly. I won the breakfast battle with 2 toddlers this morning. Might just give them the rest for lunch and dinner.