These Chocolate Chip Pancakes are fluffy, tender, and sweet, with plenty of melted chocolate chips adding the delicious sweetness you’re craving.
If you enjoy sweet chocolate treats, consider trying this Chocolate Dipped Almond Biscotti or these Chocolate Donuts.
Recipe Details
I adore this recipe for Chocolate Chip Pancakes as it is well-loved by the whole family. They are delicious and easy to make, making them perfect for any day of the week.
- TASTE: These pancakes are sweet and chocolatey, with a hint of tanginess from the buttermilk. The vanilla flavor complements the chocolate well.
- TEXTURE: These Chocolate Chip Pancakes are incredibly fluffy and tender, with each bite filled with gooey melted chocolate.
- TIME: The preparation takes just 30 minutes.
- EASE: This recipe is simple to make and uses pantry staples, perfect for busy mornings.
What You’ll Need
Ingredient Notes
- Buttermilk- This ingredient helps make the pancakes fluffy and adds a rich, tangy flavor.
- Baking powder- This leavening agent adds air to the batter, ensuring fluffy pancakes.
- Vanilla extract- This flavoring complements the chocolate chips wonderfully.
- Chocolate chips- Semi-sweet chocolate chips are used to balance the sweet and the bitter, but any type will do.
Add-ins and Substitutions
- Make them gluten-free- Use gluten-free all-purpose flour as the only substitution required.
- Substitute the chocolate chips- Use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet.
- Add different extracts- Mint extract will give these pancakes a mint chocolate flavor. Caramel extract is also a delicious addition with chocolate chips.
- Add nuts- Chop hazelnuts, walnuts, almonds, or cashews and add them to these pancakes.
How to Make Chocolate Chip Pancakes
- Sift the dry ingredients. Sift the flour, salt, baking powder, and sugar into a bowl and mix with a whisk.
- Add the egg. Create a slight indent in the middle of the dry ingredients using your fist, then crack the egg into the center.
- Add the wet ingredients. Lightly whisk the egg and add the melted butter, buttermilk, and vanilla extract. Mix until well blended.
Pro Tip: Creating a dent in the dry ingredients to crack the egg into forms a bowl effect so you can whisk it without using another dish.
- Fold in the chocolate chips. Add in the chocolate chips and fold them in with a spatula.
- Cook the pancakes. Scoop out 1/4 cup of the batter and pour it onto a butter-greased skillet or griddle and cook for 1-2 minutes. Use a thin spatula to flip carefully and cook for another 1-2 minutes.
- Allow to cool. Transfer the finished pancake to a plate and repeat with the remaining batter. Serve warm.
Recipe Tips
- Whisk the egg in the flour mixture- By creating a well in the center, you can whisk the egg in a sort of bowl, saving yourself another dish.
- Don’t overmix- Only mix the batter just enough because too much mixing will break the air bubbles that make the Chocolate Chip Pancakes fluffy.
- Cook the pancakes just enough- Cook them to a golden brown by waiting until the top of pancakes have some bubbles and the bottom appears to be done to flip.
FAQs
Stirring the chocolate chips into the pancake batter creates a barrier between the chocolate and the hot pan so the chips don’t completely melt and hold some shape.
The secrets to great pancakes are to make sure your baking powder is not expired so it leavens correctly, not overmixing the batter and killing the fluffiness of the pancakes, and using buttermilk that adds flavor, moisture, and tenderness.
Serving Suggestions
These chocolate chip pancakes are light, sweet, and filled with delicious chocolate chips. They are delicious when served with a variety of toppings, eggs, pastries, and muffins.
- Toppings: These pancakes can be topped with chocolate ganache, chantilly cream, caramel sauce, fresh berries, butter, syrup, or raspberry sauce.
- Eggs: Enjoy them with eggs benedict, easy poached eggs with caramelized onions, shakshuka, or hash brown quiche.
- Pastries: Pair them with homemade Nutella croissants, apricot rugelach, cherry Danish, or old-fashioned sour cream donuts.
- Muffins: Serve these pancakes alongside cinnamon apple muffins, banana chocolate chip muffins, or blueberry muffins.
Make This Recipe in Advance
Make ahead: Prepare the pancake batter ahead of time and store it in the refrigerator overnight. When ready, simply cook the pancakes.
Storing: Store these chocolate chip pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, use the stovetop, microwave, or oven.
Freeze: Freeze the cooled pancakes by placing them in a freezer ziplock bag with parchment paper between layers to prevent sticking. They will remain fresh for up to 4 months.
More Scrumptious Pancakes!
- Blueberry Ricotta Pancakes
- German Pancake (VIDEO)
- Buttermilk Pancakes
- Almond Flour Pancakes (gluten-free)
Full Recipe Instructions
Chocolate Chip Pancakes
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Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
- 3 tsp baking powder
- 1/4 cup granulated sugar
- 1 egg
- 3 Tbsp unsalted butter melted plus extra for cooking
- 1 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Combine the flour, salt, baking powder, and sugar in a bowl and mix thoroughly with a whisk.
- Create a well in the center of the dry ingredients and add the egg.
- Whisk the egg lightly and add the melted butter, buttermilk, and vanilla extract. Mix until well combined.
- Fold in the chocolate chips with a spatula.
- Spoon 1/4 cup of the batter onto a buttered pan and cook for 1-2 minutes until bubbles form on the top of the pancakes and the bottom is cooked. Carefully flip with a thin spatula and cook for another 1-2 minutes.
- Transfer the cooked pancake to a plate and repeat with the remaining batter to make about 12 pancakes in total.
- Serve warm with syrup, salted butter, or your desired toppings.
Nutrition
Cholesterol:
25mg
|
Sodium:
88
mg
|
Potassium:
250
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
164
IU
|
Calcium:
92
mg
|
Iron:
2
mg
