These easy chocolate chip pancakes are the perfect breakfast treat! Minimal ingredients, low effort, sweet flavor. The batter can be made ahead of time and it’s a freezer friendly recipe!
Don’t forget the syrup! These pancakes taste incredible all on their own, but are sent over the top with homemade buttermilk syrup, butter pecan syrup, or warm maple syrup.
Recipe Features
- Easy to Make: One-bowl recipe that comes together in under 10 minutes!
- Make-Ahead Recipe: You can make this batter up to 24 hours in advance.
- Freezer Friendly: Freeze cooked pancakes for up to 2 months.
Breakfast is my favorite meal of the day. You just cannot go wrong with savory eggs, smoothies, or sweet treats- like pancakes! This recipe checks all of the boxes. It’s fluffy, full of buttery flavor, and has just the right amount of chocolate.
Something about including chocolate chips sends me back to childhood and makes these extra delicious and hard to resist. Sure to quickly become a family favorite, this recipe should be in everyone’s recipe box.
Chocolate Chip Pancake Recipe Ingredients
Pancakes are a super simple recipe that most people don’t realize require basic ingredients. Most you probably already have in your pantry. You can easily double, or triple, if you need to feed a crowd and can add almost anything to the batter (think nuts and fruit). Here is what you will need to get started on these buttermilk chocolate chip pancakes:
- All-Purpose Flour- You could try substituting half with whole wheat. I have yet to try this combination but feel like it would work well.
- Sugar- I use white sugar in this batter. If you find the batter lacks in sweetness you can add an additional tablespoon.
- Baking Powder, Baking Soda, and Salt- Always make sure you are using fresh leavening agents (baking soda and baking powder). The two combine with the buttermilk and produce tiny bubbles while you cook the batter. This is key to a fluffy and light cake.
- Buttermilk- It is best not to substitute this ingredient, but you can use regular milk in a pinch. Don’t use anything under 2%.
- Eggs- Large eggs.
- Vanilla Extract- Always opt for pure vanilla extract. Imitation vanilla will produce a slightly chemical taste while pure gives you that wonderful hint of vanilla.
- Butter- Salted butter. The salt helps to elevate the flavors just a touch.
- Chocolate Chips- Semi-sweet, milk chocolate, regular, or mini. Whichever way you go- you cannot go wrong.
Toppings for Homemade Pancakes
While syrup is our go-to, there are so many other options when it comes to pancake toppings. Here are a few of our favorites:
- Fresh Fruit: strawberries, blueberries, raspberries, and bananas all pair wonderfully with the chocolate pieces.
- Shredded Coconut: Add a touch of almond extract and a handful of shredded coconut to the batter for an instant almond joy flavor!
- Peanut Butter: THIS is my go-to. The added nut butter is divine, especially with some chopped banana pieces.
- Whipped Cream: Because, why not?
Best Chocolate Chip Pancake Recipe
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine and set aside.
- Add the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
- Add the melted butter and gently stir into the batter until incorporated.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/4 to 1/2 cup of the batter into the center of the skillet. Sprinkle 1/2 tablespoon of chocolate chips onto the top of each pancake.
- Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up.
- Flip and cook an additional 2-3 minutes or until golden brown.
Tips and Tricks for Making Chocolate Chip Pancakes
Want a delicious coffee recipe to pair with these sweet cakes? I recommend my iced vanilla latte (fan favorite), warm coconut milk latte, or a homemade cold brew.
Yes. This pancake batter can be made up to 24 hours in advance. Store covered in the refrigerator until ready to use.
A pancake is ready to flip when bubbles start to form on the top and the edges begin to curl up slightly.
Yes! To freeze pancakes, make the pancakes all the way through the recipe. Let them cool completely. Place on a baking tray in a somewhat single layer, it’s ok if they slightly overlap, and place in the freezer for 30 minutes.
This is known as flash freezing and keeps the pancakes from sticking together.
Remove the tray from the freezer and place the pancakes in an airtight container or zip top bag.
Frozen pancakes will last up to 2 months.
Chocolate chips will soften slightly during the cooking process, but shouldn’t melt fully. If you want the chocolate chips to be more firm, freeze the chips before making your pancakes.
Yes, however water will give you a thinner batter resulting in less fluffy pancakes. Milk, which is a bit thicker, will help give lift to your breakfast cakes.
More Pancake Recipes
- Homemade Buttermilk Pancakes
- Easy Banana Oat Pancakes
- Gingerbread Cookie Pancake Recipe
- Chunky Monkey Pancakes
- Silver Dollar Pancakes
- Blueberry Pancake Recipe
- Homemade Baking Mix
- Cake Mix Pancake Recipe
- Red Velvet Cream Cheese Pancakes
- Blueberry Cream Cheese Pancakes
- Cornmeal Pancakes
- Easy Pancakes for a Crowd
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Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons butter melted
- 1 cup chocolate chips
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine and set aside.
- Add the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
- Add the melted butter and gently stir into the batter until incorporated.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/4 to 1/2 cup of the batter into the center of the skillet. Sprinkle 1/2 tablespoon of chocolate chips onto the top of each pancake.
- Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up.
- Flip and cook an additional 2-3 minutes or until golden brown.
Notes
Equipment
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