Chocolate Chip Pancake Recipe are like dessert for breakfast! These crisp-edged pancakes with soft insides have melty pools of chocolate throughout! Seriously satisfying!
author’s note
Weekend-reliable Chocolate Chip Pancakes!
Pancakes, waffles, and French toast are all favorites at my house. I make at least one every Saturday morning. My kiddos love Saturday breakfast!
I usually stick to plain from-scratch Pancakes. Sometimes I add overripe bananas (like in these Banana Pancakes) or fresh, juicy blueberries (like in these Blueberry Pancakes).
Today I’m going for a total breakfast treat: Chocolate Chip Pancakes! These pancakes are sweet, light, fluffy, and completely crave-worthy. Add a splash of good maple syrup (or my from-scratch pancake syrup) for the reliable finishing touch!
Ingredients
| Ingredient | Why it matters + straightforward swaps |
|---|---|
| All-purpose flour | Gives structure without making the cakes tough. A light hand keeps the crumb soft. |
| Baking powder | Lifts the batter for tall, fluffy cakes. Check it is fresh. |
| Granulated sugar | Swap part with light brown sugar for a hint of caramel. |
| Buttermilk | Tang plus lift for extra tender pancakes. DIY: add 1 tbsp + 1 tsp vinegar or lemon juice to a cup, fill to 1¼ cups with milk, rest 5 to 10 minutes. |
| Egg | For extra tender cakes, use room temp. |
| Melted butter | Swap with neutral oil if needed, but butter gives the best taste. |
| Vanilla | Rounds out flavor. Almond extract is fun for a cookie vibe. |
| Mini chocolate chips | Even spread of chocolate that does not sink or burn as fast. Any chocolate works: semi-sweet, milk, dark, or white. |
Quick Tip
If you use buttermilk in this recipe, you can use any leftovers in this Air Fryer Dutch Baby, Banana Chocolate Chip Cake, this Cornbread Recipe, or these Banana Cupcakes!
Chocolate Chip Pancake Recipe Tips
- Rest the batter 5 to 10 minutes before cooking so the flour hydrates and lumps relax.
- Grease smart: A thin film of butter gives crisp edges without greasy spots.
- Mind the heat: If pancakes scorch before they set, the pan is too hot. If they spread and stay pale, the pan is too cool.
- Chip strategy: Mini chips fold in well. Regular chips press in on the griddle after the pour. This avoids burnt chocolate.
- Even size: Use a ¼ cup scoop for uniform rounds that cook at the same rate.
Storage
Make Ahead, Keep Warm, And Store
- Keep warm: Place cooked chocolate chip pancake recipe on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes.
- Fridge: Cool fully, then store in an airtight container for up to 3 days.
- Freeze: Layer with parchment in a freezer bag and freeze for up to 2 months.
- Reheat: Use a toaster for crisp edges, a 350°F oven for 6 to 8 minutes, or the microwave for 15 to 20 seconds per pancake for a softer texture.
Toppings For Chocolate Chip Pancakes:
Desserts
Whipped Cream Recipe
Desserts
from-scratch Blueberry Syrup
Breakfast
Buttermilk Syrup
