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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!
Are you a fan of pancakes but looking for a tasty twist on the classic breakfast staple? Look no further than chocolate chip pancakes! Not only do they add a delicious chocolatey flavor, but they also provide a great source of energy to start your day.
While I am a fan of “breakfast for dinner” I’m just as big of a fan of actually eating breakfast for breakfast! This Chocolate Chip Pancake recipe is one of my favorite things – 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.
Why you’ll love this recipe
- This recipe uses pantry staples that you can easily find at any grocery store.
- Super easy to make, perfect for a Saturday morning!
What to serve with pancakes
Serve with your favorite toppings, like maple syrup, extra chocolate chips, honey, fresh fruit etc.
Frequently Asked Questions
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?
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!
Yes, but only about 24 hours. After that, they won’t be so fluffy when cooked.
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.
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.
Tips for fluffy pancakes
Let the batter rest for a few minutes before cooking. This allows the baking powder to activate and create fluffiness.
Cook the pancakes on medium heat. High heat can cause the pancakes to burn on the outside before they are fully cooked on the inside.
Don’t over-mix your batter. Over-mixing makes tough, rubbery dense 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!
Store in an airtight container in the refrigerator. Reheat in the microwave
This recipe can be frozen after cooking. Stack fully cooled pancakes between sheets of parchment and place in a freezer bag. Seal, label and freeze.
To use, heat in the oven or microwave until heated through.
The full list of ingredients and quantities is found in the printable recipe card below.
- 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 large 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
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Non-stick skillet
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the batter
Combine flour, baking powder, salt, and sugar in a large bowl.
In a medium 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 fry pan skillet over medium-low heat, and grease lightly with butter.
Pour 1/2 cup batter into circles. Cook the first side, and flip once bubbles appear and sides are lightly golden brown. Cook the second side a few more minutes.
Serve with butter and maple syrup.
Making a big batch? Store pancakes on a baking sheet in the oven to keep warm while you use the rest of the batter.
More Pancake 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 Pancakes. Fresh pancakes, bursting with juicy blueberries and with a hint of lemon (as well as a secret ingredient), these blueberry pancakes are a popular breakfast!
- Pumpkin Pancakes. Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Banana Pancakes. Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!
- ALL EASY BREAKFAST RECIPES
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.
- 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!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.