Chocolate Chip Pancakes
49 Comments
Posted: 04/14/23
This post may contain affiliate links. Please read our disclosure policy.
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 comes together in a few minutes.
Can we take a moment and just gaze and the deliciousness of the photos? I tell you my Homemade Pancake Mix is something to behold! And it just got a little sweeter with the addition of chocolate chips and created these Chocolate Chip Pancakes.
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.
Every time I made my famous homemade 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. Now I understand why she kept asking for chocolate chips in the pancakes. So good!
Contents
show
Why this Recipe Works!
- These pancakes are made with pantry staples so you can make them anytime the craving hits.
- Easily double or triple this recipe for feeding a crowd or they are perfect make ahead and reheat for an easy breakfast or freeze for later.
- They are so light and fluffy they melt in your mouth. The chocolate chips are the perfect sweet addition so you won’t even need toppings!
Ingredients for Chocolate Chip Pancakes
- 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.
How To Make Chocolate Chip Pancakes
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 to Pancakes?
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. If you have issues with the chocolate chips sinking toss them in a little flour before folding into the batter.
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.
How to Keep Pancakes Warm
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 and place in the oven to keep warm. Don’t cover them with foil or they will become limp.
How to Store Leftover Pancakes
The biggest tip to storing pancakes is to make sure to cool them to room temperature before storing them in the refrigerator. If you store them when they are still hot it creates condensation on the pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap them in aluminum foil or store them in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Before you store pancakes make sure you let them cool to room temperature. After they are cooled you can either store them in the refrigerator or in the freezer. Then you can either flash freeze them by placing cooled pancakes in a single layer on a baking pan and freezing them for 1-2 hours then moving them to a freezer Ziploc bag or airtight container. Another way to store them in the freezer is in individual sandwich bags or by placing them in a gallon freezer storage bag and separating them by parchment paper to keep them from sticking together.
How to Reheat Pancakes
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.
You can also place pancakes on a microwavable plate, do not stack them. Microwave them for 10-15 seconds or until warmed through.
How To Reheat Frozen Pancakes
You can warm frozen pancakes in the microwave for about 20 seconds. If you add more than one pancake add an additional 5-10 seconds for each pancake to reheating time. We have been known to throw ours in the toaster to if you like them a bit crispy on the outside.
Pro 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.
Serving Suggestions
- 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!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chocolate Chip Pancakes
This recipe for pancakes is light, fluffy, loaded with chocolate chips and made of ingredients you have on hand!
pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- 1 cup 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 until just combined.
- Add wet ingredients to dry ingredients and mix until moistened, do not overmix. 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 and let rest for 5 minutes.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup 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.
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.
Video
Nutrition Information
Calories: 252kcal (13%), Carbohydrates: 39g (13%), Protein: 5g (10%), Fat: 7g (11%), Saturated Fat: 4g (25%), Cholesterol: 24mg (8%), Sodium: 192mg (8%), Potassium: 170mg (5%), Fiber: 1g (4%), Sugar: 15g (17%), Vitamin A: 165IU (3%), Vitamin C: 0.1mg, Calcium: 101mg (10%), Iron: 1.8mg (10%)
Jessie says
Came out light and fluffy. This will be my go to pancake recipe going forward.
Courtney says
Perfect! Great way to start the day!
Rae says
I always add vanilla & cinnamon to pancakes, so I can’t rate plain…but the kids said this is recipe book worthy 🖤 smells like cookies and Uber delicious
Courtney says
My kids love these too! Chocolate in their breakfast is always a win!
Elliott says
So good!
Gloria says
Our go to recipe for pancakes! Instead of adding the chocolate chips into the batter we added them after we scoop the batter into the pan. Pancakes were perfect.! Crispy and fluffy!
Julie Evink says
So glad you enjoy them Gloria! Thanks so much for commenting and rating the recipe!
Charis says
Can you substitute the milk for almond milk?
Julie Evink says
I think that should work fine!
krista says
Do you think you could use white whole wheat flour?
Thanks 🙂
Michelle Sperr says
Hi Krista! I haven’t tired it with white whole wheat flour before but I’m sure you could give it a try. It may change the consistency of the batter slightly but should still turn out amazing! Let me know how they turn out!
Rami says
For the serving how many pancakes are in a serving.
Julie says
1 pancake
Darlene says
I made the pancakes for my grandson and he loves them. I will be saving and using your recipe.
Julie says
Wonderful! Glad you both enjoyed them!
Lovestoeat says
The trick to when to add the chocolate chips is melt your butter in the skillet, add a thin layer of batter, then drizzle your chocolate chips, then add another thin layer of batter on top of the chocolate chips therefore they will not burn when you flip the pancake over and you don’t have that problem. They are all througb the middle snd you can control how many you have per pancake also.
Julie says
Thanks for the tip!
Tara says
Do you use self rising or all purpose flour?
Julie says
All purpose flour
Nina says
Great breakfast. It can make my monday better))
Julie says
Perfect! I’m glad you enjoyed them!