This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
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?
Want to try this recipe?
Pin it to your favorite Pinterest Boards.
Find me on Pinterest for more delicious recipes!
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.
