Chocolate Chip Pancakes are soft, fluffy and filled with pockets of melting chocolate. You’ll bring a smile to their faces with this classic breakfast treat!
Breakfast Heaven
Pancakes are the perfect food. But if you were to improve upon them, it might be by adding chocolate. These Chocolate Chip Pancakes are soft, fluffy and full of pockets of melting chocolate. In short, they’re breakfast heaven!
Make Magic from Pantry Staples
Y’all know how much I love pancakes. So it’s kind of amazing that I haven’t come up with my own chocolate chip pancake recipe until just now! All you need are pantry staples and chocolate chips to turn breakfast into an event the kiddos won’t forget.
Tip: How to Keep Chocolate Chips from Melting in Pancakes
If you want to keep your chocolate chips from melting fully in chocolate chip pancakes, store them in the freezer. Don’t take them out until it’s time to put them in the batter. They’ll still warm up and get soft, but they won’t melt as quickly!
What Do I Need to Make Chocolate Chip Pancakes?
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Large eggs
- Milk
- Butter
- Chocolate chips
- Maple syrup, for serving
- 2-tablespoon scoop
- Canola oil or non-stick canola oil spray
Quick Tip: Don’t Over-Mix Pancake Batter
When making pancakes, it’s important not to over-mix the batter. Pancake batter should be lumpy!
When the instructions say, “Whisk just until combined” it means, it’s okay to leave a few lumps. The lumps won’t show in cooked pancakes. But more importantly, mixing until you don’t see any lumps in the batter means you’re also breaking up the air bubbles that make your pancakes light and fluffy.
Over-mixing also activates the gluten in the flour, which can make your pancakes turn out rubbery and flat. And no one wants a flat, rubbery pancake!
How to Make Chocolate Chip Pancakes
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar.
- Make a well in the center of the dry ingredients and add the beaten eggs and milk.
- Whisk until just combined.
- Add the melted butter and whisk again until just incorporated. The batter will be lumpy.
- Stir in the chocolate chips. Let the batter rest while you heat the griddle.
- Heat a large griddle or skillet over medium-low heat. Spray or grease lightly with canola oil.
- Using a 2-tablespoon scoop and being sure to include plenty of chocolate chips in each scoop, pour batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles form on top, about 2 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
More Pancakes Recipes Your Family Will Love
- Whole Wheat Banana Pancakes: A nutritious breakfast and a great way to start the day!
- Blueberry Lemon Ricotta Blueberry Pancakes: Bursting with fresh blueberries and made healthier with whole wheat flour. Covered in a fresh blueberry maple syrup, these pancakes are breakfast perfection!
- Pumpkin Chocolate Chip Pancakes: Fluffy pancakes, lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
- Sheet Pan Pancakes: Quick and Easy Sheet Pan Pancakes come together in minutes, bake up fluffy and taste just like a pancake should! Customize your toppings for an easy way to satisfy and serve a hungry crowd!
How to Serve and Store Chocolate Chip Pancakes
Serve immediately or place in a 200°F oven to keep warm until ready to serve. Garnish with butter, chocolate chips and maple syrup.
To store leftover pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.
To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.
To reheat: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. Or you could reheat them in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through. And my favorites way to reheat pancakes is actually in the toaster. Just pop them in and toast them until slightly crisp on the outside and heated through.
If you make these Chocolate Chip Pancakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Description
Chocolate Chip Pancakes are soft, fluffy and filled with pockets of melting chocolate. You’ll bring a smile to their faces with this classic breakfast treat!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 cups milk
- 4 tablespoons butter, melted
- 1 cup chocolate chips
For Serving:
- Butter, for serving
- Maple syrup, for serving
- More chocolate chips, for serving
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Make a well in the center of the dry ingredients and add the beaten eggs and milk. Whisk until just combined. Add the melted butter and whisk again until just incorporated. The batter will be lumpy.
- Stir in the chocolate chips. Let the batter rest while you heat the griddle.
- Heat a large griddle or skillet over medium-low heat. Spray or grease lightly with canola oil.
- Using a 2-tablespoon scoop and being sure to include plenty of chocolate chips in each scoop, pour batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
- Serve immediately or place in a 200°F oven to keep warm until ready to serve.
- Garnish with butter, chocolate chips and maple syrup.
