Chocolate chip pancakes are always a family favorite! This easy breakfast recipe makes light, fluffy homemade pancakes stuffed with rich chocolate chips—and they come together in a matter of minutes!
Who doesn’t love chocolate chip pancakes? They’re a breakfast classic! If you’re looking for a delicious and easy recipe for the perfect fluffy, chocolatey pancakes, this one will fit the bill. Just add your favorite toppings and you’re in for a treat!
(And when your morning starts with homemade pancakes, you know it’s going to be a great day, right?)
Easy Chocolate Chip Pancake Recipe
These chocolate chip pancakes are a breakfast favorite in our house. They are quick and simple to make, and they always disappear fast! There’s something about chocolate chip pancakes that just makes them irresistible—I mean, is there anyone who doesn’t like chocolate chip pancakes?!
Making pancakes from scratch is easier than you might think, and the results are so much better than anything you can get from a boxed mix. These chocolate chip pancakes are light and fluffy, with melted chocolate in every bite. They’re perfect for a weekend breakfast or brunch, but if you keep a stockpile in the freezer, you can have them on weekdays too!
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Unsalted butter – Melt this in a saucepan or in the microwave.
- Egg – Here’s the best way to crack an egg!
- Whole milk
- Mini Chocolate chips – Use semi sweet, dark chocolate, or milk chocolate—whichever you like best!
Pancake Topping Ideas
- Chocolate chips
- Maple syrup
- Whipped cream
- Fresh berries
How to Make Chocolate Chip Pancakes
1. Sift the Dry Ingredients
In a large bowl, whisk the flour, baking powder, salt, and sugar and stir to combine.
2. Add the Remaining Ingredients
To finish the batter, add the egg, milk, and melted butter to the dry ingredients. Stir until everything is mixed together. There may be some lumps, but that’s fine—you don’t want to over-mix! Fold in the chocolate chips.
2. Cook the Pancakes
In a nonstick pan or griddle set over medium-high heat, heat 1 tablespoon of vegetable oil or butter. When it’s hot, add 1 cup of batter to the center and let it spread out on its own. Cook the pancake until bubbles form on the surface and the edges are dry, then flip the pancake and continue cooking for an additional 1-2 minutes on the opposite side.
Plate the pancakes and add your favorite toppings!
How to Store and Reheat Leftover Chocolate Chip Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Reheat the pancakes in the microwave or in a 350ºF oven; place them on a sheet pan and cover it with foil to keep them from drying out. You can also freeze these pancakes for up to 3 months.
How do you keep chocolate chips from melting in pancakes?
If you want to keep your chocolate chips from melting, you can pop them in the freezer before making the pancake batter.
Why do pancakes stick to the frying pan?
Pancakes stick to the skillet if it doesn’t have a non-stick surface or if you’re not using enough butter or oil. I recommend adding more butter and oil between pancakes whenever you notice that the pan is looking dry.
What is the purpose of egg in chocolate chip pancakes?
Eggs are one of the ingredients that helps your pancakes achieve that perfect light, fluffy texture. They give the pancakes structure to hold the bubbles created by the baking powder.
I hope you enjoy one of our favorite breakfasts! These tasty chocolate chip pancakes are crunchy on the outside and moist in the middle, they’re loaded with chocolate chips and topped with a thick maple syrup. We like to cook up a triple batch to freeze and reheat later. Enjoy!
More Pancake Recipes
Chocolate Chip Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 3 tbsp unsalted butter melted
- 1 large egg
- 1 ½ cups whole milk
- 1 cup chocolate chips
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.
- Add the egg, milk, and butter to the dry ingredients and stir to combine. Lumps are okay and be sure not to overmix.
- Fold in the chocolate chips.
- Heat a tablespoon of vegetable oil or butter in a nonstick sauté pan over medium-high heat. When hot, add 1 cup of batter to the center and let it flatten out naturally.
- Cook until bubbles form on the surface and the edges are dry.
- Flip and continue to cook for another 1-2 minutes.
- Top with the garnishes of your choice and serve immediately.
the absolute best chocolate chip pancake recipe! i’ve tried so many but this one wins by a landslide. light, fluffy and finally a proper amount of chocolate chips. the couple things i do change is i do a 1/2 cup of batter when dishing them onto the pan because 1 cup was too big for me. i also don’t grease the pan cuz my non stick doesn’t need it. but otherwise these are perfect!
My mother in law declared these the best pancakes she’s ever had! I did add a dash of cinnamon and vanilla extract – but the fluffiness and ease was phenomenal!!
These were amazing and turned our perfect! My fiancé loved them for a Christmas Eve breakfast!
Too much baking powder, they turned out too thick and more like a cake. The flavor was good but the measurement needed adjustment.
Absolutely delicious! We used mini chocolate chips and I put them in the freezer before. Perfect amount of chocolate.
Perfect pancakes my kids gobbled them up quickly the only thing I changed was adding vanilla extract. Super fluffy and perfect golden color.