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!

Chocolate Chip Pancake Recipe Ingredients

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.

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?

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 for Homemade Chocolate Chip Pancakes

• 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.

Chocolate Chip Pancakes Recipe FAQ

How do you keep chocolate chips from burning in pancakes?

If you are having problems with burning the chocolate chips when you are cooking the pancakes, first make sure you aren’t cooking them on to hot of a griddle or pan. This can make them burn.

Another trick is to pour the batter into the griddle or pan then top with chocolate chips instead of mixing them into the batter. This helps because the only time they will meet a hot surface is when you flip them. When you flip the pancake make sure to cook it until it’s just set and cooked through. Letting it cook to long will burn the chocolate chips.

You can also push the chocolate chips down slightly when you put them on top of the batter to cover them up slightly so when you flip the pancake the chocolate chip is mostly hidden from the hot surface.

How do you keep chocolate chips from melting in pancakes?

To keep the chocolate chips from melting in your pancakes store them in the refrigerator or freezer so they are cold and won’t melt as much.

What makes pancakes so fluffy?

The baking powder in your batter with help form bubbles in your pancakes which makes them fluffy from releasing gas because it is a chemical leavening agent that produces CO2 gas when activated.

Another trick to light, fluffy pancakes is to make sure your batter is the right consistency. If the batter is to thin it will spread and give you thin pancakes which aren’t fluffy. To have fluffy pancakes there needs to be the right thickness, but to thick of pancakes will lead to a heavy pancake. You want the batter to be easy to pour but not runny.

What ingredient makes pancakes chewy?

Over mixing your pancake batter can cause them to be chewy because it develops to much gluten in the batter.

The trick is to mix your pancakes until the ingredients are just combined and there are not more visible steaks of flour. The batter can be slightly lumpy.

Chocolate Chip Pancake Storage

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.

If you are storing them in the refrigerator place them in an airtight container or a resealable storage bag. They will keep in the refrigerator for up to one week.

If you are going to freeze them there’s a few different ways you can store them.

First, make sure they are cooled to room temperature.

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.

Make Chocolate Chip Pancakes in a Full 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!

MORE MUST-TRY RECIPES!

• Soft Sugar Cookie
• Taco Salad with Doritos
• Honey Garlic Chicken Legs
• Dirt Cup
• Hamburger Cheese Dip
• How to Boil Frozen Corn on the Cob