Make a batch of homemade chocolate chip pancakes for a sweet breakfast treat. They're made from scratch with simple ingredients and filled with melty chocolate chips.
Heather's recipe summary
Flavor/texture: Classic fluffy pancakes filled with melty chocolate chips.
Yield: 6 pancakes
Similar to: Classic Pancakes and Lemon Poppy Seed Pancakes
Ingredients and substitutions
- Milk - Whole milk works best to create moist pancakes, but this recipe can also be made with dairy-free milk substitutes like almond milk or oat milk.
- Mini chocolate chips - Mini chips work best to add tiny pockets of melty chocolate throughout your pancakes, but regular chocolate chips can work in a pinch. They can also be omitted to make plain Classic Pancakes.
How to make chocolate chip pancakes
- Whisk dry ingredients and add wet ingredients. Stir until just combined.
- Divide batter into a nonstick pan over medium-low heat.
- Look for bubbles and dry edges.
- Flip and cook second side.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. When using a nonstick skillet, your pancakes flip effortlessly with no sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
Wait until you see bubbles - Do not try to flip your pancakes until you see bubbles across your pancake and the edges look dry. These indicators mean your pancake is ready to flip.
Frequently asked questions
Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly. I like to cook my pancakes on medium-low heat. Every stove is different, so you may have to experiment to find the perfect temperature.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
Recommended
📖 Recipe
Chocolate Chip Pancakes
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup (227 g) whole milk
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup (44 g) mini chocolate chips
Instructions
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, and salt. Whisk together to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal.
- Gently stir in chocolate chips.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat. If not non-stick, grease lightly with butter or cooking spray.
- Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over. Cook the second side until lightly browned. Remove pancake from skillet and repeat with remaining batter.
- Serve pancakes warm with a dollop of whipped cream and more chocolate chips, maple syrup, or fruit compote.
Equipment Recommendations
Notes
- Pancakes raw in the middle?: Your heat is too high, or you're not cooking your pancakes long enough. Turn the heat down slightly, return your pancakes to the pan, and heat slowly to cook the middle without burning the outsides.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or frozen for 1-2 months in a freezer-safe container.
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