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These easy chocolate chip pancakes are soft, fluffy, and loaded with melty chocolate in every bite. If you’re looking for a breakfast that feels a little extra special but comes together fast, this simple recipe is the one.
For a classic pancake recipe, these Fluffy Homemade Pancakes are a reader favorite! Be sure to try my Waffle Recipe too.
Why you’ll love this chocolate chip pancake recipe!
These fluffy chocolate chip pancakes are a breakfast favorite in our house. They are quick and simple to make, and they always disappear fast! I mean, is there anyone who doesn’t like chocolate chips in their pancakes?!
- Light and fluffy: Baking powder gives these pancakes the perfect soft texture with a tender crumb.
- Melty chocolate in every bite: Mini chips distribute evenly so you get chocolate throughout.
- Made from simple ingredients: No fancy ingredients required for this chocolate chip pancakes recipe.
- Freezer-friendly: Make a large batch and reheat all week.
- Better than boxed mix: Fresh flavor and customizable sweetness.
(Be sure to try my Cinnamon Pancakes, Strawberry Pancakes or Peanut Butter Pancakes next! For a make-ahead pancake recipe, try my Overnight Pancakes.)
Table of Contents
Ingredients You’ll Need
Homemade chocolate chip pancakes come together easily with a few pantry staples!
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – The base of the pancake batter.
- Baking powder – Helps the pancakes rise.
- Granulated sugar – Adds a touch of sweetness to this chocolate chip pancakes recipe.
- Unsalted butter – Melt this in a saucepan or in the microwave.
- Egg – Here’s the best way to crack an egg!
- Whole milk – Using whole milk instead of lower fat creates a richer batter with a more tender crumb.
- Mini Chocolate chips – Use semi sweet, dark chocolate chips, or milk chocolate chips—whichever you like best!
How to Make Chocolate Chip Pancakes
In just a few simple steps you can have the perfect pancakes. It’s a great choice for busy mornings because they come together quickly.
- Mix the dry ingredients: In a large bowl, whisk the flour, baking powder, salt, and sugar and stir to combine.
- Add the wet ingredients: To finish the batter, add the egg, milk, and melted butter to the dry ingredients. Stir until everything is mixed together. There may be some lumps, but that’s fine—you don’t want to over-mix!
- Add the chocolate chips: Fold them in until just incorporated.
- Cook: In a nonstick pan or griddle set over medium-high heat, heat 1 tablespoon of vegetable oil or butter. When it’s hot, add 1 cup of batter to the center and let it spread out on its own. Cook the pancake until there are bubbles forming on the surface and the edges are dry, then flip the pancake and continue cooking for an additional 1-2 minutes on the opposite side until it’s golden brown.
Serving Suggestions
- A pat of melting butter and maple syrup is perfection on these chocolate chip pancakes!
- For something a little more decadent, try any toppings of your choice like whipped cream, chocolate sauce, or caramel sauce.
- You can’t go wrong with fresh fruit like strawberries and raspberries either, or sprinkle more chocolate chips on top too.
How to Store and Reheat Leftovers
- Refrigerator: Store leftover pancakes in an airtight container for up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat: Microwave for 20–30 seconds or warm in a 350°F oven on a baking sheet until heated through.
Frequently Asked Questions
If you prefer firmer chocolate pieces, place the chocolate chips in the freezer before mixing them into the batter.
Pancakes may stick if the pan isn’t properly greased or heated. For best results, use enough butter or oil and allow the pan to fully preheat.
Yes, but mini chips distribute more evenly throughout the batter.
It’s best to cook the batter right away for the fluffiest texture, but you can refrigerate it for up to 24 hours.
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Easy Chocolate Chip Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1/4 tsp kosher salt
- 1 tbsp granulated sugar
- 1 large egg
- 1 ½ cups whole milk
- 3 tbsp unsalted butter melted
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, sift together the flour, baking powder, salt, and sugar.1 ½ cups all-purpose flour, 2 ½ tsp baking powder, 1/4 tsp kosher salt, 1 tbsp granulated sugar
- Add the egg, milk, and butter to the dry ingredients and stir to combine. Lumps are okay and be sure not to overmix.1 large egg, 1 ½ cups whole milk, 3 tbsp unsalted butter
- Fold in the chocolate chips.1 cup chocolate chips
- Heat a tablespoon of vegetable oil or butter in a nonstick sauté pan over medium-high heat. When hot, add 1/2 cup of batter to the center and let it flatten out naturally.
- Cook until bubbles form on the surface and the edges are dry.
- Flip and continue to cook for another 1-2 minutes.
- Top with the garnishes of your choice and serve immediately.
Video
Notes
- Don’t overmix the batter — small lumps are okay.
- Let the batter rest 5 minutes before cooking for fluffier pancakes.
- Cook over medium heat to prevent burning the chocolate.
- Wipe and re-grease the pan between batches if needed.
- Freeze leftovers in single layers to prevent sticking.
Everyone loved them. They came out perfect!
I love this Recipe it tastes so good I hope you have a YouTube channel cause I’m going on YouTube searching it up and subscribing and liking if your on YouTube
the absolute best chocolate chip pancake recipe! i’ve tried so many but this one wins by a landslide. light, fluffy and finally a proper amount of chocolate chips. the couple things i do change is i do a 1/2 cup of batter when dishing them onto the pan because 1 cup was too big for me. i also don’t grease the pan cuz my non stick doesn’t need it. but otherwise these are perfect!
My mother in law declared these the best pancakes she’s ever had! I did add a dash of cinnamon and vanilla extract – but the fluffiness and ease was phenomenal!!
These were amazing and turned our perfect! My fiancé loved them for a Christmas Eve breakfast!
Too much baking powder, they turned out too thick and more like a cake. The flavor was good but the measurement needed adjustment.
Absolutely delicious! We used mini chocolate chips and I put them in the freezer before. Perfect amount of chocolate.
Perfect pancakes my kids gobbled them up quickly the only thing I changed was adding vanilla extract. Super fluffy and perfect golden color.