While I enjoy these homemade chocolate chip pancakes with nothing more than a pat of butter and a good glug of maple syrup, you can get creative with your favorite toppings! Fresh fruit like sliced banana or berries, whipped cream, honey, jam, and peanut butter are all insanely good piled atop, making this the best chocolate chip pancakes recipe. For more easy pancake recipes, try my chocolate pancakes, banana pancakes, or blueberry pancakes.
What You Need to Make This Recipe
Sugar — you can use granulated sugar or brown sugar, and you don’t need much since the chocolate chips will add sweetness to the pancakes. Leavening — baking powder helps the pancakes rise. Make sure your baking powder is fresh (no more than 6 months old) for the best results. Milk — I typically use whole milk, but 2% milk works as well. Eggs — eggs help bind the pancake batter and add richness to the pancakes. Butter — butter goes into the batter, and you’ll need some to cook the pancakes as well. Opt for unsalted butter to keep the pancakes from becoming too salty. Vanilla extract and salt — both ingredients add flavor to the pancakes. Chocolate chips — semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips are great choices!
How to Make Chocolate Chip Pancakes
- Whisk the all-purpose flour, sugar, baking powder, and salt together in a large bowl.
- In a medium bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until incorporated.
- Pour the wet ingredients into the dry ingredients and stir together until almost combined. There will be a few lumps, and this is normal. Don’t over-mix the batter to get it smooth, as you’ll end up with tough pancakes rather than tender, fluffy pancakes.
- Add semi-sweet chocolate chips and stir a few times until the chocolate chips are dotted throughout the batter.
- Heat a large non-stick skillet over medium heat and lightly grease with butter. Use a measuring cup to scoop ¼ cup pancake batter and drop it into the hot skillet. You’ll need to work in batches.
- Sprinkle the top side of each pancake with more chocolate chips, if desired (you’ll have gooey chocolate chips in every bite whether or not you do this step!). Cook until the edges are set and lots of bubbles have formed on top of each pancake, about 3 minutes. Carefully flip and continue cooking for another minute or 2 until golden brown and the centers feel springy. Transfer the cooked pancakes to a plate and keep them warm while you cook the rest.
Pro Tips For Making This Recipe
Don’t over-mix the batter. Resist the temptation to mix the batter until it’s completely smooth. A few lumps are normal and actually result in fluffier pancakes! If you mix the batter too much, you’ll end up with tough pancakes. Best chocolate chips to use: My favorite chocolate chips to use in this pancake recipe are semi-sweet chocolate chips. Since I enjoy pancakes with maple syrup, I don’t make the pancakes too sweet. For a sweeter pancake, feel free to use milk chocolate chips. For more of a bittersweet flavor, reach for dark chocolate chips. To make pancakes all the same size: Use a measuring cup to scoop the batter — ¼ cup batter is the perfect amount for each pancake!
If you’ve tried this chocolate chip pancakes recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
