Chocolate Chip Pancakes

Want to see the biggest smile on someone’s face when they are asleep? Tell someone that you are making Chocolate Chip Pancakes in the morning.

Our buttermilk pancakes make the best, but if we want to indulge, we add chocolate chips.

This recipe for chocolate chip pancakes makes sweet, fluffy pancakes sprinkled with melted chocolate. This is a weekend morning dream… or any morning. Chocolate for breakfast sounds like a great idea to me!

Pancake Ingredients

Most of these ingredients are already in your pantry.

Flour-Use all-purpose flour. You can use gluten-free all-purpose flour if you want to make gluten-free pancakes.

Sugar – Sweeten the hot cakes by adding granulated sugar.

Baking Powder AND Baking Soda – To make the pancakes rise. To ensure that they are still fresh, check the expiration dates.

Salt -Salt is essential for everyone!

Buttermilk – Make sure that the buttermilk is at room temperature.

Butter – I use unsalted. Butter gives pancakes a rich taste!

Eggs-You need two large eggs!

Vanilla extract-Pure Pure vanilla extract is best!

Chocolate Chips-I use semi-sweet chocolate chips. Guittard is my favorite. You can use dark chocolate or milk chocolate. Even mini chocolate chips will work!

Chocolate Chip Pancakes: How to Make Them

This is a classic recipe for pancakes! How to make golden, perfect pancakes!

Start by mixing your dry ingredients. Mix flour, sugar, and baking powder with baking soda.

Combine the buttermilk, melted butter, eggs, and vanilla in a medium-sized bowl. Pour the wet ingredients over the dry ones.

Mix until just mixed. Don’t continue mixing if the batter is lumpy. Over-mixing will result in pancakes that are not fluffy and tough.

Fold in the chocolate pieces gently. Don’t overmix!

Let the batter rest for five minutes. The gluten will relax when the batter is rested, and the lumps should smoothen out a bit.

Spread butter on your grill or pan until it melts and greases the surface.

I have found that 1/4 cup works perfectly for pancakes. Pour the batter into a measuring cup and pour it onto a hot skillet or griddle. The pancakes should be cooked until bubbles appear on the tops. This will take approximately 3 minutes.

Flip it! Repeat until all batter is used. Serve them hot with butter, maple, or other toppings.

Top Ideas

I love the variety of toppings for pancakes! There are so many options! Creatively top your Chocolate Chip Pancakes.

Butter – MORE is MORE!

Pure maple syrup is my favorite!

Strawberries-strawberries and chocolate, a match made in heaven!

Raspberries-my boy’s favorite!

Peanut Butter-Have you ever tried peanut butter pancakes? So good!

Jam – Spread your favorite jam over a hot cake.

Whipped Cream – breakfast or dessert? Who cares?


2 cups All-purpose Flour

2 Tablespoons Granulated Sugar

Two teaspoons of baking powder

One tablespoon of baking powder

Half a teaspoon of sea salt

Buttermilk 2 cups at room temperature

Four tablespoons unsalted butter, slightly cooled and melted, plus more for baking.

Two large Eggs

Two teaspoons of pure vanilla extract

Chocolate chips 1 cup

Butter and maple syrup if desired.


Combine the flour, sugar, and baking powder in a large mixing bowl.

Combine the buttermilk with the melted butter and eggs in a large bowl.

Pour the liquid over the dry ingredients, and combine until combined. It’s okay if the batter is lumpy. Gently fold the chocolate chips into it. Do not overmix the batter. Let the batter rest for five minutes.

Heat a large skillet or griddle over medium heat. Spread a small amount of butter on the grill.

Pour the batter into the skillet or griddle using a 1/4 cup measuring spoon. The pancakes should be cooked until bubbles appear on the surface of the pancakes. This will take about 3 minutes. Flip the pancakes and continue cooking until they are golden brown. Repeat with the remaining batter.

If desired, serve pancakes with maple syrup and butter.

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