Chocolate Chip Pancakes – simple perfection!
Chocolate chip pancakes are fluffy, decadent, and surprisingly healthy! You’ll love how easy it is to make these pancakes from scratch, and everyone loves a sprinkle of chocolate chips for breakfast.
Chocolate chip pancakes always feel like such a splurge, but this recipe is surprisingly healthy!
Made with your choice of flour, fresh eggs, and a few (or many!) chocolate chips, each bite tastes like dessert but will fuel you up for whatever the day sends your way.
About this chocolate chip pancakes recipe:
An easy pancake recipe that always yields the fluffiest pancakes, you’ll love how easy it is to make these chocolate chip pancakes.
Whether you prefer mini semi-sweet chocolate chips, big white chocolate chips, or chopped dark chocolate chunks, you’ll feel confident pulling these pancakes together every time.
This recipe is perfect for the chocolate chip pancake purists, but the best part about chocolate chip pancakes is that they’re totally delicious and totally customizable.
Big, fluffy buttermilk pancakes with little semi-sweet chocolate chips provide just the right amount of melty chocolate to feel like a special treat, but let you start your day feeling good knowing that you fueled up with whole grains.
Kids might like to add a few chopped butterscotch morsels along with the chocolate, which is so easy and ridiculously delicious.
While they might seem like a special-occasion treat, chocolate chip pancakes are really an every-day food. They’re simple, quick, and include just a little bit of the best of everything: warm cake, melting chocolate, topped with butter and maple syrup.
However you make them, chocolate chip pancakes always draw a crowd. And once you add these to your weekly rotation, you’ll wonder why you didn’t start making these sooner!
What’s in chocolate chip pancakes:
- melted butter
- granulated sugar
- baking powder
- chocolate chips
How to make chocolate chip pancakes:
Grab a large bowl and whisk egg, milk, and oil until well combined.
Add flour, sugar, baking powder, and salt and gently mix on top of the wet ingredients.
Mix all ingredients together, only until just combined, do not over mix.
Fold in chocolate chips (or save them for sprinkling evenly onto the pancakes).
Heat a griddle over medium heat and add batter by about 1/4 cup scoops, cooking for 2-3 minutes on each side or until golden brown and cooked through!
Serve with desired toppings.
These pancakes are delicious topped with butter and warm maple syrup. They’re also good with honey, hazelnut spread, or with fresh fruit (try raspberries!) on top.
They’re amazing with whipped cream, chocolate syrup, and a few extra chocolate chips!
How to make these pancakes your own:
- The baking aisle at your local grocery store probably stocks several types of chocolate chips, and they’re all delicious in this recipe! Milk chocolate, dark chocolate, white chocolate, butterscotch, or peanut butter morsels–they’re all great in pancakes!
- This recipe calls for all-purpose flour, but you can easily use your favorite type of flour. Almond flour will keep the carb count lower, while whole grain wheat flour will give you a health boost. You can substitute coconut sugar for the granulated sugar at a 1:1 ratio.
- This pancake recipe uses pantry staples, but sometimes you’re running low on an ingredient. Did you know that you can make a “flax egg” to use in place of eggs if you’re out? Simply mix together 1 T of flaxseed meal (ground flax seeds) with 2-3 T water.
- If you’re looking for a fun take on chocolate chip pancakes, consider making mini pancakes! They’re super cute, super fun, and super festive. You can serve a big, tall stack of tiny chocolate chip pancakes and be the breakfast hero!
- If you’re making this recipe for a special occasion, like a birthday, consider adding a few sprinkles to the batter to add a little color and extra celebration to these cakes.
- This is one of those recipes that’s so easy to give as a gift. Simply mix the dry ingredients together in a mason jar (so many great holiday-themed jars during any holiday season!), and affix a small bag around the neck of the jar with chocolate chips and the recipe instructions. This is the perfect gift for teachers and coaches as they head off on a holiday or summer break, since they’ll have more time in the morning for a leisurely pancake breakfast!
Make-Ahead, Storage, and Reheating Tips
- The dry ingredients can be premixed and stored in your pantry (just like you would keep store-bought pancake mix).
- Leftover pancakes can be stored in the refrigerator for 3-4 days. Reheat leftovers in the toaster on the lowest setting. Don’t over-heat leftovers because you don’t want the chocolate to burn.
Get the Recipe: Chocolate Chip Pancakes
- 1 large egg
- 3/4 cup milk
- 2 tablespoons oil or melted butter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- In a mixing bowl, whisk egg, milk, and oil until well combined.
- On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients. Mix only until just combined, do not overmix.
- Fold in chocolate chips (see note).
- Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter by about 1/4 cup scoops.
- Cook for 2-3 minutes or until bubbles appear and don’t disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Serve immediately.
- You can leave chocolate chips out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the chocolate chips.