Chocolate Chip Pancakes are the perfect easy breakfast recipe. Fluffy pancakes filled with melted chocolate and topped with melted butter and maple syrup - it is one of my absolute favorite things.
There is nothing better than the smell of warm pancakes in the morning. My husband and I like to make different kinds of pancakes, and lately, some of my favorites are Raspberry Chocolate Chip Pancakes, Blueberry Pancakes, Apple Cinnamon Pancakes, Sweet Potato Pancakes, and, of course, these Chocolate Chip Pancakes.
I think these easy chocolate chip pancakes just might be my absolute favorite pancake recipe.
I love easy breakfast recipes, so I love that these pancakes are quick and easy to make. And they are made with pantry staples. It only takes about 10 minutes to prepare the pancake ingredients and less than 30 minutes to cook the pancakes.
If you have multiple skillets or a big griddle, you can cook a lot of pancakes at a time, and you will have fluffy homemade pancakes on the table even faster. They are a great breakfast for a special occasion or just for a regular weekend breakfast.
- All-Purpose Flour
- Granulated (White) Sugar
- Baking Powder
- Milk - We like to use whole milk, but we have also used skim milk and both plain & vanilla almond milk. You can also make these pancakes with buttermilk. The pancakes will have a little bit of tang and will still be light and fluffy.
- Vegetable Oil
- Vanilla Extract
- Chocolate Chips - You can use either regular or mini chocolate chips. I personally love using Enjoy Life Mini Chips!
How to Make Them
This pancake recipe is one of my all-time favorites - and it is so easy to make. Here's how to have fluffy chocolate chip pancakes on the table in less than 30 minutes:
- Heat a griddle or large skillet to medium heat (around 350°F if the griddle has a temperature).
- Beat the eggs in a large bowl. Add the milk, vanilla extract, and oil. Whisk until combined.
- In a separate bowl, combine flour, baking powder, salt, and sugar. Mix well.
- Fold the dry ingredients into the wet ingredients and mix until you can no longer see flour. Do not overmix. The batter should be a medium consistency - not too thin yet not too thick. Let the batter rest for a few minutes to let the baking powder work its magic.
- Melt some butter on the griddle or skillet, then, using a spoon or ladle, drop pancake batter on the hot skillet to make about a three-inch circle for each pancake (or larger scoops to make a 5 - 6 inch pancake.) Sprinkle a few chocolate chips onto each pancake.
- Flip pancakes over once they are slightly browned on the bottom and the batter is starting to bubble. Cook each side for two to three minutes until the pancake is golden brown. Repeat until all pancakes are cooked, adding more butter in between batches of pancakes.
- To keep all pancakes warm while cooking a large batch, place cooked pancakes in the oven at a low temperature. (More about this below.)
- Serve warm with butter and maple syrup.
- Raspberry Chocolate Chip Pancakes - Add fresh raspberries to the pancakes when you add chocolate chips.
- Banana Chocolate Chip Pancakes - Thinly slice a ripe banana and lay slices on top of the pancakes after pouring the batter on the skillet. (I like to let the batter start to cook before adding the banana so it does not burn onto the griddle. My husband likes to sprinkle a little sugar onto his banana pancakes. You can add chocolate chips or just make Banana Pancakes.)
- Strawberry Chocolate Chip Pancakes - Add finely diced strawberries when you add chocolate chips.
- Peanut Butter Chocolate Chip Pancakes - Add peanut butter chips to the pancakes as well. (Ok, this is basically dessert. But so good!)
- The top of the pancakes will start to make small bubbles once they are ready to be flipped over. Another way to check if they are ready to be flipped is to lift the edge of the pancakes with the spatula. If the bottoms of the pancakes are slightly brown, flip them over.
- To keep all pancakes warm and fluffy while cooking a large batch, place cooked pancakes in a single layer on a baking sheet lined with paper towels in the oven heated to a very low temperature - around 200°F. Just warm enough to keep the pancakes warm and prevent them from getting soggy, but not enough to keep cooking them.
How Do You Store Leftover Pancakes?
Leftover pancakes should be stored in an airtight container in the refrigerator. They will keep for 5 - 7 days. Homemade chocolate chip pancakes will stick together. For best results, store leftover pancakes with a layer of parchment or wax paper in between the pancakes.
Alternatively, you can prepare these pancakes and freeze them for a quick breakfast on busy mornings. I like to freeze pancakes in a sealed bag with a piece of wax paper or parchment in between each pancake so that they don't stick together - then take out what you need and heat it in the microwave or toaster oven for a quick breakfast!
🙋♀️ Frequently Asked Questions
When making pancakes, make sure your griddle is heated up before you pour batter onto it. Here’s a little trick to tell when your griddle/pan is ready - sprinkle a few drops of water onto it. If the water quickly sputters and disappears, it is warm enough to make your pancakes.
A good way to tell when the first side is done is when you see bubbles on the top of the pancake. You can also lift the edge of the pancakes up a little with your spatula to take a peek to make sure they are slightly browned.
What Do You Serve with a Pancake Breakfast?
- Fresh Fruit
- Whipped Cream
- Maple Syrup and Butter
- Egg Muffins/Bites
- Your Favorite Toppings
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Chocolate Chip Pancakes
- 2 eggs
- 1 ¾ cups milk
- 4 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ⅔ cups semisweet chocolate chips regular or mini chocolate chips
- maple syrup
- softened butter
- Heat the skillet to medium heat (350°F).
- Beat eggs in a medium sized bowl. Add in milk, vanilla extract, and oil. Whisk together ingredients.2 eggs, 1 ¾ cups milk, 4 tablespoons vegetable oil, 1 tablespoon vanilla extract
- In a separate bowl, combine flour, baking powder, salt, and sugar.2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder, 1 teaspoon salt
- Fold the dry ingredients into the wet ingredients.
- Using a spoon, drop batter on heated skillet to make about a three inch circle for each pancake (or what size you want to make them).
- Sprinkle a few chocolate chips over each pancake.⅔ cups semisweet chocolate chips
- Flip pancakes over once they are slightly browned. Cook each side one to two minutes.
- Serve warm with maple syrup & butter.maple syrup, softened butter
These look delicious! I can't wait to have them next weekend!!!
Thanks Steve! Hope you like them as much as we do.