Chocolate Chip Pancake Recipe are like dessert for breakfast! These crisp-edged pancakes with soft insides have melty pools of chocolate throughout! Seriously delicious!
author’s note
Weekend-Perfect Chocolate Chip Pancakes!
Pancakes, waffles, and French toast are all favorites at my house. I make at least one every Saturday morning. My kiddos love Saturday breakfast!
I usually stick to plain Homemade Pancakes. Sometimes I add overripe bananas (like in these Banana Pancakes) or fresh, juicy blueberries (like in these Blueberry Pancakes).
Today I’m going for a total breakfast treat: Chocolate Chip Pancakes! These pancakes are sweet, light, fluffy, and completely crave-worthy. Add a splash of good maple syrup (or my homemade pancake syrup) for the perfect finishing touch!
Ingredients
| Ingredient | Why it matters + easy swaps |
|---|---|
| All-purpose flour | Gives structure without making the cakes tough. A light hand keeps the crumb soft. |
| Baking powder | Lifts the batter for tall, fluffy cakes. Check it is fresh. |
| Granulated sugar | Swap part with light brown sugar for a hint of caramel. |
| Buttermilk | Tang plus lift for extra tender pancakes. DIY: add 1 tbsp + 1 tsp vinegar or lemon juice to a cup, fill to 1¼ cups with milk, rest 5 to 10 minutes. |
| Egg | For extra tender cakes, use room temp. |
| Melted butter | Swap with neutral oil if needed, but butter gives the best taste. |
| Vanilla | Rounds out flavor. Almond extract is fun for a cookie vibe. |
| Mini chocolate chips | Even spread of chocolate that does not sink or burn as fast. Any chocolate works: semi-sweet, milk, dark, or white. |
Quick Tip
If you use buttermilk in this recipe, you can use any leftovers in this Air Fryer Dutch Baby, Banana Chocolate Chip Cake, this Cornbread Recipe, or these Banana Cupcakes!
Chocolate Chip Pancake Recipe Tips
- Rest the batter 5 to 10 minutes before cooking so the flour hydrates and lumps relax.
- Grease smart: A thin film of butter gives crisp edges without greasy spots.
- Mind the heat: If pancakes scorch before they set, the pan is too hot. If they spread and stay pale, the pan is too cool.
- Chip strategy: Mini chips fold in well. Regular chips press in on the griddle after the pour. This avoids burnt chocolate.
- Even size: Use a ¼ cup scoop for uniform rounds that cook at the same rate.
Storage
Make Ahead, Keep Warm, And Store
- Keep warm: Place cooked chocolate chip pancake recipe on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes.
- Fridge: Cool fully, then store in an airtight container for up to 3 days.
- Freeze: Layer with parchment in a freezer bag and freeze for up to 2 months.
- Reheat: Use a toaster for crisp edges, a 350°F oven for 6 to 8 minutes, or the microwave for 15 to 20 seconds per pancake for a softer texture.
Toppings For Chocolate Chip Pancakes:
Chocolate Chip Pancake Recipe
Equipment
- Large pan nonstick, or electric griddle
Ingredients
- 8 tablespoons unsalted butter divided, see note 1
- 1 tablespoon white vinegar
- 1 cup + 3 tablespoons whole milk room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1-1/4 cups flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoon cornstarch optional
- 1/2 cup mini chocolate chips
- Syrup see note 2
Instructions
- Start by melting 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temperature. Make sure milk and egg are at room temperature, otherwise the butter will clump.
- Pour white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle. Add in egg and vanilla. Whisk until smooth.
- In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and melted butter right on top of dry ingredients, scrape with a spatula to get every bit. Whisk no longer than 30 seconds; some lumps are ok! Add chocolate chips and gently fold in. Let batter sit 10 minutes.
- Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, grab the remaining 3 tablespoons butter with tongs and rub across the griddle. Use a paper towel to gently wipe off some of the butter.
- Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4-inch circle. You can coax it with a spoon if it doesn’t. Cook until you see bubbles spread across the pancake. Use a thin metal spatula to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancakes or butter is burning, lower heat.
- Wipe down the pan or griddle with a paper towel. Rub the butter across the pan again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 3.
- Serve pancakes as soon as possible with toppings of choice.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini chocolate chips work best. They stay put and burn less. Regular chips work too. Press them into the pancake after it puffs so a thin batter layer seals them. If chips pop out, press them back in. If the chocolate starts to burn, turn the heat down.
There are a few contributing factors:
-Using old ingredients (old butter, flour, etc.)
-Overmixing the batter
-Substituting low-fat or different ingredients
For the best results, read the recipe carefully and follow the directions exactly.
As Chelsea’s husband, she made these chocolate chip pancakes for our family and they were delicious!
I just made this recipe for my family this morning. I am a HUGE chocolate chip pancake fan and I have to say these are the best I have had. Thank you so much for the recipe and giving such great, helpful instructions (particularly about letting the butter cool). Looking forward to trying more of your recipes.
Oh that is so fun to hear! Yay! Thank you Alicia 🙂
will be making this soon can i use vegan butter as am dairy free i love chocolate soooooooooooooo much perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hope you enjoy it!