Chocolate Chip Pancakes are an easy, irresistible breakfast — fluffy pancakes studded with melted chocolate, finished with butter and maple syrup.
The aroma of warm pancakes is one of life’s simple pleasures. We like to mix things up at home with different flavors; favorites include Raspberry Chocolate Chip Pancakes, Blueberry Pancakes, Apple Cinnamon Pancakes, and Sweet Potato Pancakes — but these classic Chocolate Chip Pancakes are often my top pick.
What I love about this recipe is how simple it is. Made from pantry staples, it takes about 10 minutes to prepare and under 30 minutes to cook. If you have a large griddle or multiple skillets, you can make a lot of pancakes at once, so a hot, homemade stack can be on the table quickly. They’re perfect for a weekend breakfast or a special occasion.
Ingredients Needed
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk – Whole milk gives the best richness, but skim, almond (plain or vanilla), or buttermilk work as well; buttermilk adds a pleasant tang.
- Vegetable oil
- Vanilla extract
- Chocolate chips – regular or mini chips; mini chips disperse more evenly. I often use Enjoy Life mini chips.
How to Make Chocolate Chip Pancakes
This recipe is straightforward and reliable. Follow these steps for tender, chocolate-studded pancakes ready in under 30 minutes:
- Preheat a griddle or large skillet over medium heat (about 350°F if your griddle has a thermometer).
- In a large bowl, beat the eggs, then whisk in the milk, vanilla, and oil until combined.
- In another bowl, whisk together flour, baking powder, salt, and sugar.
- Gently fold the dry ingredients into the wet ingredients until the flour is just incorporated. Avoid overmixing; the batter should be medium consistency. Let it rest a few minutes so the baking powder can activate.
- Melt a little butter on the hot griddle. Use a spoon or ladle to drop batter into three-inch rounds (or larger for 5–6 inch pancakes). Sprinkle a few chocolate chips onto each pancake.
- When the bottoms are lightly browned and bubbles appear on top, flip and cook the other side for two to three minutes until golden. Repeat, adding butter between batches as needed.
- If cooking a large batch, keep finished pancakes warm in a low oven on a baking sheet so they stay fluffy without overcooking.
- Serve warm with butter and maple syrup.
Chocolate Chip Pancake Recipe Variations
- Raspberry Chocolate Chip – Add fresh raspberries along with the chocolate chips.
- Banana Chocolate Chip – Thinly slice a ripe banana and add the slices to the pancakes after pouring the batter. To prevent burning, let the batter set slightly before adding banana.
- Strawberry Chocolate Chip – Finely dice strawberries and fold them in with the chocolate chips.
- Peanut Butter Chocolate Chip – Add peanut butter chips for a richer, dessert-style pancake.
Pancake Recipe Tips
- Watch for small bubbles forming on the top of the pancake — that’s a good sign it’s ready to flip. You can also gently lift the edge to check the bottom for a light golden color.
- To keep pancakes warm without continuing to cook them, place them in a single layer on a paper towel–lined baking sheet in a very low oven (around 200°F). This keeps them warm and fluffy and prevents sogginess.
How Do You Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 5–7 days. Because homemade pancakes can stick together, place parchment or wax paper between layers to separate them.
For longer storage, freeze pancakes in a sealed bag with parchment or wax paper between each pancake so they don’t stick. Reheat individual pancakes in the microwave or toaster oven for a quick breakfast.
Frequently Asked Questions
A quick test is to sprinkle a few drops of water on the surface. If the water sizzles and evaporates quickly, the griddle is hot enough to start cooking pancakes.
Look for bubbles forming on the top and a slightly set surface. You can also lift the edge with a spatula to check that the bottom is lightly browned before flipping.
What Do You Serve with a Pancake Breakfast?
- Fresh fruit
- Whipped cream
- Maple syrup and butter
- Eggs or egg muffins
- Bacon
- Your favorite toppings
Did you try this recipe? Please leave a comment and rating below — I love hearing from you.
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Chocolate Chip Pancakes
Ingredients
- 2 eggs
- 1 ¾ cups milk
- 4 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ⅔ cups semisweet chocolate chips regular or mini chocolate chips
- maple syrup
- softened butter
Instructions
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Heat the skillet to medium heat (about 350°F).
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Beat the eggs in a medium bowl. Add milk, vanilla extract, and oil, then whisk until combined.
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In a separate bowl, whisk together flour, baking powder, salt, and sugar.
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Fold the dry ingredients into the wet ingredients until just combined.
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Drop batter onto the heated skillet using a spoon to form three-inch circles (or your preferred size).
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Sprinkle a few chocolate chips onto each pancake.
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When the underside is slightly browned, flip and cook the other side for 1–2 minutes.
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Serve warm with maple syrup and softened butter.
Notes
Nutrition
Nutrition information is approximate and should be used as a guide.