Chocolate Chip Pancakes

Light, fluffy homemade pancakes that are loaded with chocolate chips perfect when you are craving something sweet for breakfast! These Chocolate Chip Pancakes start with my easy pancake batter with pantry staples that is famous. Then we add in a few chocolate chips which is great if you have a sweet tooth! My kids love getting these for breakfast. Top with syrup, strawberries, or whipped cream!

Can we take a moment and just gaze and the deliciousness of the photos? I tell you my World Famous Pancake Mix is something to behold! And it just got a little sweeter with the addition of chocolate chips! Of course, you can serve this alongside Cheesy Ham Crock Pot Breakfast Casserole and some Oven Baked Bacon. Complete the meal with a Tropical Mimosa? Oh yes, I’m liking this menu!

Every time I made my famous Easy Pancakes for the family my oldest daughter would beg for me to add chocolate chips in them. I, of course, did it for her because sometimes a little more sugar is called for!

After a while I decided I should probably try this version too and see what her fuss was about.

WOW! I didn’t really think they could be that good, but they were so here they are!

Ingredients Needed

I love this recipe because there are no fancy ingredients, I bet these are all in your house already!

• Flour – Nothing fancy, just grab your all-purpose flour
• Baking powder – This is what makes your pancakes rise
• Sugar – Add more or less depending on how sweet you like your pancakes
• Salt – If you use unsalted butter add 1/2 tsp
• Egg
• Milk – Any type of milk will work i.e. 2%, whole, almond etc.
• Butter – We use salted butter
• Chocolate chips – Mini or regular chocolate chips work perfectly.

Steps to Prepare

The first step is to sift the dry ingredients into a bowl.

In a second bowl whisk the egg until light and fluffy. Then add 1 c. milk and melted butter to bowl and combine.

The next step is to combine the wet and dry ingredients and stir until just combined. A few lumps are ok, don’t over mix.

Then add the chocolate chips to the batter and gently fold to combine.

Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet.

Ladle about 1/4 cup batter on the skillet making 3-4 pancakes.

Cook pancakes until bubbles form on top. Flip and brown the other side.

When do I add Chocolate Chips?

This seems to be debatable. Some add them right into the batter, others sprinkle the pancakes with chocolate chips after you pour the pancake into the skillet.

There’s pros and cons to each so pick your battle!

I like folding them into my batter, but they will sink to the bottom of the bowl, so make sure you scoop down to the bottom to get chocolate chips into your pancake when you are pouring them into your skillet or griddle.

If you sprinkle the batter with chocolate chips after you pour it into the skillet sometimes the chocolate chip might burn a little when you flip it.

Pick which method you’d like to use!

Expert Tips

• Make sure you don’t overmix your batter. Lumps are just fine!
• Let the batter rest a little bit while you warm the griddle up, set the table etc.
• The perfect pancakes start with a pan at the right temperature. My best trick is to flick just a bit of water on the grill. If it immediately sizzles, then I’ll start with a small test pancake.
• Bubbles will form and burst on the pancakes when they are ready to flip. Just be patient after adding the batter to the grill, it will happen! Don’t flip them before the bubbles come to the surface and burst or they will be undercooked and heavy, instead of light and fluffy!
• Let’s say you’re cooking up a whole bunch of pancakes, but your griddle is only so big. How do you keep them warm so everyone can sit down for breakfast at the same time? Preheat your oven to 200 degrees. Lay finished pancakes on a baking sheet. Don’t cover them with foil or they will become limp.
• We recommend serving your pancakes with warm syrup, so the your syrup doesn’t cool off your pancake.
• You can prep your pancake batter ahead of time, but not more then 24 hours or it won’t be light and fluffy.
• If you have leftover batter once again, you can store it in the refrigerator for up to 24 hours.
• Got leftover pancakes? Pop the into the refrigerator or freeze them. To reheat a few at a time a toaster works great. If you have a lot to reheat place them on a baking sheet, cover lightly with foil and bake at 350 degrees F for about 10 minutes or until warmed through.

Complete your breakfast!

• Every breakfast needs fluffy scrambled eggs, am I right?
• Along with some crispy bacon!
• Or you can always combine those two favorites with these Bacon Egg Cups!
• A mug of White Chocolate Latte finishes it off!

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Chocolate Chip Pancakes

Julie Evink

This recipe for pancakes is light, fluffy, loaded with chocolate chips and made of ingredients you have on hand! 

4.84 from 24 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 12 pancakes

Calories 252 kcal

Ingredients

  

1x2x3x

• 1 1/2 c. flour
• 1 Tbsp baking powder
• 2 Tbsp sugar
• 3/4 tsp salt
• 1 egg
• 1 1/4 c. milk
• 2 Tbsp butter melted
• 1 c. chocolate chips
• additional butter for greasing pan about 3 Tbsp

Instructions

 

• Combine dry ingredients and sift in a bowl.
• In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
• Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Fold in chocolate chips
• Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
• Wipe out any excess butter with paper towels. Repeat with remaining batter.

Notes

• Make sure you don’t overmix your batter. Lumps are just fine!
• Let the batter rest a little bit while you warm the griddle up, set the table etc.
• The perfect pancakes start with a pan at the right temperature. My best trick is to flick just a bit of water on the grill. If it immediately sizzles, then I’ll start with a small test pancake.
• Bubbles will form and burst on the pancakes when they are ready to flip. Just be patient after adding the batter to the grill, it will happen! Don’t flip them before the bubbles come to the surface and burst or they will be undercooked and heavy, instead of light and fluffy!
• Let’s say you’re cooking up a whole bunch of pancakes, but your griddle is only so big. How do you keep them warm so everyone can sit down for breakfast at the same time? Preheat your oven to 200 degrees. Lay finished pancakes on a baking sheet. Don’t cover them with foil or they will become limp.
• We recommend serving your pancakes with warm syrup, so the your syrup doesn’t cool off your pancake.
• You can prep your pancake batter ahead of time, but not more then 24 hours or it won’t be light and fluffy.
• If you have leftover batter once again, you can store it in the refrigerator for up to 24 hours.
• Got leftover pancakes? Pop the into the refrigerator or freeze them. To reheat a few at a time a toaster works great. If you have a lot to reheat place them on a baking sheet, cover lightly with foil and bake at 350 degrees F for about 10 minutes or until warmed through.

Nutrition

Calories: 252kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 192mgPotassium: 170mgFiber: 1gSugar: 15gVitamin A: 165IUVitamin C: 0.1mgCalcium: 101mgIron: 1.8mg

Tried this recipe?Let us know how it was!