Chocolate Chip Pancakes

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My chocolate chip pancake recipe is quick and easy, with the perfect amount of melty chocolate chips dotted throughout. Better than anything out of a box, you can whip up a batch in minutes with simple pantry staples! And you can double or even triple the recipe to feed a crowd.

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

Ingredients needed to make chocolate chip pancakes.

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

Set of two photos showing dry ingredients whisked and milk added to a bowl of eggs.

1. Whisk the all-purpose flour, sugar, baking powder, and salt together in a large bowl.

2. In a medium bowl, whisk together whole milk, eggs, melted butter, and vanilla extract until incorporated.

Set of two photos showing wet ingredients poured into the dry ingredients and chocolate chips added.

3. 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.

4. Add semi-sweet chocolate chips and stir a few times until the chocolate chips are dotted throughout the batter.

Set of two photos showing batter scooped into a skillet and chocolate chips added on top.

5. 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.

6. 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.

Syrup poured over a stack of chocolate chip pancakes with butter.

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!

A stack of cut chocolate chip pancakes with whipped cream on top with a glass of milk and opened book in the back.

Frequently Asked Questions

What is the secret to making the best pancakes?

Using fresh ingredients makes a world of difference, especially when it comes to leavening agents like baking powder. Another tip is to not mix the batter too much. Lumps are to be expected and enhance the fluffiness of the pancakes!

When to add chocolate chips to pancakes

I add chocolate chips directly to the batter and fold them in. I also like adding a few directly onto the uncooked side of the pancake, but this is optional.

How to serve them

A pat of butter and a drizzle of maple syrup are a delicious option! My family also enjoys smearing peanut butter onto our pancakes. Who doesn’t love a classic chocolate and peanut butter combination? You can also spoon whipped cream, sliced fruit, or strawberry jam onto the pancakes.

Do they need to be refrigerated?

Yes, I recommend refrigerating leftover pancakes after they have cooled completely. Pop them into an airtight container and store them in the fridge for up to 4 days.

Can you freeze them?

Absolutely! To freeze chocolate chip pancakes, lay them on a baking sheet and flash freeze until solid. This will take an hour or two. Then store them in a single layer in a freezer-safe container. If you need multiple layers, separate them with parchment paper to prevent the pancakes from sticking to each other. This is one of my favorite tricks to the easiest pancake breakfast on the weekends! Just pop frozen pancakes in the oven at 350°F for 3 to 5 minutes or in the toaster for a minute or two until until warmed through.

If you love this recipe try these out!

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!