Fluffy chocolate chip pancakes are easy to make and sure to be a hit at every breakfast! Kids love making them and helping get breakfast on the table.
Fluffy Chocolate Chip Pancakes!
I’ve created many homemade pancake recipes over the years, but this is the one my family requests the most! It’s a fun twist on my original pancake recipe and never disappoints. They’re light and fluffy, and the chocolate chips never melt in the pan (who else hates when that happens?). And you’ll be happy to see there are no unusual ingredients, just simple pantry staples!
Seriously, if you can only have one pancake recipe on hand, this should be it. Create a big batch and freeze them for future breakfasts, and never struggle with the weekday morning rush again.
Why You’ll Love This Chocolate Chip Pancake Recipe
- Easily customizable. Do you love white chocolate chips more than milk chocolate? Or maybe you’re a fan of semi-sweet or dark chocolate? Whatever your preferences, you can easily customize this recipe to fit your taste buds.
- Not just for breakfast. My family loves eating these on special occasions like birthdays and holidays, but nothing is stopping you from enjoying these pancakes as a dessert or snack.
- Super simple. There are no unnecessary ingredients or complicated steps in this recipe. I prefer to keep things simple and delicious, and this recipe is just that.
Best Chocolate Chip Pancake Recipe Ingredients
- Best Chocolate Chip Pancake Recipe Ingredients
- Baking powder
- Baking soda
- Milk chocolate chips
- For the exact amounts needed, please see the recipe card below.
How to make chocolate chip pancakes
- In a bowl, whisk together the dry ingredients.
- Create a well in the dry ingredients and then whisk in the wet ingredients until they’re just combined. The batter may be a little lumpy and that is ok.
- Gently fold in the chocolate chips.
- Heat your griddle to a medium low heat.
- Brush the griddle with butter or lightly spray it with some nonstick cooking spray.
- Pour the batter in about 1/3 cup sized portions onto the heated griddle. You can also make the pancakes any size you choose, so if you want them bigger or smaller, the choice is yours.
- When the edges of the pancake are set and the bubbles in the center don’t fill in quickly, flip the pancake over. Cook the pancake for 1-2 minutes on the next side until it’s cooked through.
Chocolate Chip Pancake Recipe Easy Tips
A few quick tips:
- I love the way these pancakes turn out when I use mini chocolate chips instead of the normal-sized ones. This is probably because it means more chocolate to pancake ratio and ensures that you don’t get any plain bites without a chip.
- Also, give the batter a quick turn before dropping the batter onto the griddle. This ensures the chocolate chips get redistributed throughout the batter right before you scoop it.
- Serve your fluffy chocolate chip pancakes with a dollop of whipped cream, more chocolate or your favorite syrup. Dessert for breakfast is heaven on a plate. YUM!
How to Store this Easy Chocolate Chip Pancake Recipe
Can you freeze chocolate chip pancakes?
Yes, they freeze very well. To do this, freeze your chocolate chip pancakes on a baking sheet and then freeze for about an hour or two until solid and then place them in an airtight container or large zipper topped baggie.
To thaw the pancakes, you can microwave them for a few seconds from frozen or place them on a baking sheet in the oven for a few minutes until they’re heated through
Chocolate Chip Pancakes Recipe FAQs
I already said that I love mini chocolate chips in my pancakes, but you can choose whichever type of chocolate chip you want!
A mixture of dark, milk, or white chocolate chips is always a fun idea. Even using butterscotch chips or peanut butter chips can be a great way to make breakfast unique.
The consistency of your pancake batter needs to be thick enough to support the weight of the chocolate chips. If the batter is too thin, the chips will sink to the bottom and melt. You can also chill the chocolate chips in the fridge before adding them to the batter. This will help them keep their shape and prevent them from melting too quickly.
It’s important to avoid overmixing your pancake batter when combining the wet and dry ingredients. Overmixing can work the gluten in the flour too much, and the result will be tough and dense pancakes. It’s ok to have a few lumps in the batter – they’ll disappear when cooking!
The number one reason for burnt pancakes is the pan is too hot. It should be a medium-low heat so the pancake can cook evenly without burning. Also, if your batter is too thin, the chocolate chips could sink to the bottom and burn on the hot pan.
Both butter and oil have the same purpose in cooking pancakes – to prevent sticking. I love the rich and buttery flavor butter gives my pancakes, but it does have a low smoke point and can burn. You’ll need to wipe down the pan every few pancakes to remove any milk solids and add more butter. Oil is neutral tasting and doesn’t add any flavor, but it can withstand high heat better than butter. It’s a personal preference, but both get the job done!
It’s not a required step, but resting pancake batter for 10-15 minutes can help the batter thicken and create fluffier pancakes. If you have the time, let your batter rest and give it a stir before cooking. But if you don’t? That’s okay, too! Your pancakes will still turn out delicious.
It entirely depends on the type of pancakes you’re making. Crepe-like pancakes need a thin batter, while fluffy American-style pancakes have a thicker batter. You can always do the ‘Spoon Test’ to check your batter’s consistency. Lift a spoonful of batter and let it drip into the bowl, if the batter slowly falls off in dollops, it’s a thicker consistency. If it runs off quickly, then it’s a thin batter. These homemade chocolate chip pancakes have a thicker batter to hold the chocolate chips in place!
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Fluffy Chocolate Chip Pancakes
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk see note
- 1 egg large
- 3 tablespoons butter melted
- 1 cup milk chocolate chips
- Whisk together dry ingredients.
- Create a well in the dry ingredients and whisk in the wet ingredients until just combined. The batter may be lumpy and that is ok.
- Add the chocolate chips and fold in gently.
- Heat a griddle on medium low.
- Brush griddle with butter or lightly spray with cooking spray.
- Pour about 1/3 cup portions onto the griddle, or make the pancakes any size you choose.
- When the edges are set and the bubbles in the center don’t fill quickly, flip the pancake. Cook for 1-2 minutes on the next side until cooked through.