Chocolate Chip Pancakes
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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!
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
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.
Sb says
could you add the baking soda to a box mix to get the same fluffiness? just curious
Julie says
I’m not sure, I haven’t tried that!
Taylor says
Perfect every time! Best recipe!, thank you!
Julie says
Awesome! So glad you love it!
Nikki says
I’ve never made pancakes that didn’t come from a box before and wanted to try it. I looked at tons of recipes with the best stars and found a lot of complaints in the comment sections.
I chose this one because of the comments praising it and I’m glad I did. If anyone is reading this and wondering if they should try it – please do. I’m a rather lazy cook but I don’t think I can go back to boxed. Thanks for that, haha.
Oh, and when I was scouring recipes one person tipped that the chocolate chips won’t all fall to the bottom if you toss the chips in a little pinch of flour. I still folded them in carefully of course, and I think the thickness of the batter helped as well, but the tip seems to have worked. My mom’s the pickiest eater you’ll ever meet in your life and literally said this recipes is a 12/10.
Julie says
Thank you so much, Nikki! I’m so glad you found my recipe and loved it, thanks for coming back and rating/commenting!
Mia says
These are really good! I definitely recommend.
Julie says
Thanks Mia! Glad you enjoyed them!
Yolanda says
I have over 200 pancake recipes, many of them for the Best Ever (you-name-it) Pancakes, with various complicated steps. Well! This recipe delivers. With a minimum of fuss. Sprinkling the chips over the pancakes as the first side cooks is genius! They melt just enough to give each pancake amazing flavor and richness. Oh, I just noticed I forgot the butter. Didn’t miss it. They were perfect with maple syrup, banana, mango, mixed berries and peaches.Thank you, Julie.
Julie says
You’re welcome! I’m so happy you loved it!
Hannah says
Can the milk be substituted with water or something else besides milk? I went to make these and realized I forgot to buy Milk D:
Julie says
You are going to want milk in the pancake mix, I don’t think water would give you the right consistency or taste – sorry!
Zak says
Really solid mix, my very pregnant wife approves.
Julie says
Perfect! So happy they were a hit!
Dini says
These were heaven indeed – so soft, fluffy and yummy. 🙂 A breakfast and dessert rolled into one! Thank you so much for the great recipe!
Julie says
You’re welcome! I’m so happy you enjoyed them!
Gina says
These pancakes are delicious and make me feel like a kid again!
Julie says
Glad they were a hit!
Kelsey Byrnes says
Julie – these look amazing! Puts my bowl-of-cereal-breakfast to shame! We’ll have to give these a try this weekend!
Melissa Howell says
I have to admit something. I stink at making pancakes! Yours look so big and fluffy! I’m going to have to try this recipe for sure. And I’ll win “Best Mom of the Year” award from my kids for doing it, too.
Tara says
Fluffy and delicious, love the addition of the chocolate chips!
Julie Evink says
Can never go wrong when you add chocolate!
Renee Goerger says
My family loves when I make these chocolate chip pancakes. They’re always a hit on the weekends!
Julie Evink says
Me too! My kids love waking up and helping me!
Malinda Linnebur says
These are the best pancakes!! My kids adore them!!
Julie Evink says
So do I! Not just for kids 🙂
Danielle Green says
These look so fluffy and yummy – great breakfast.
Julie Evink says
Any excuse to sneak chocolate for breakfast is a win!