There’s nothing quite like waking up to the smell of chocolate chip pancakes sizzling on the griddle – that sweet, buttery aroma that makes even the sleepiest Saturday morning feel special. I’ve been making this exact recipe for years, ever since my niece declared store-bought pancakes “boring” and demanded something “with chocolate for breakfast, duh!” Now it’s our weekend tradition – me in my ridiculous pancake-shaped apron, her carefully placing chocolate chips in smiley faces before we flip them. These fluffy stacks are perfect for lazy mornings when you want something indulgent but easy, or when you need to bribe small humans into eating breakfast. Trust me, they work every time.
Why You’ll Love These Chocolate Chip Pancakes
Let me tell you why these pancakes have been my go-to for years (and why my niece still begs for them every weekend):
- Fluffy perfection: The baking powder gives them serious lift, making each bite cloud-like – no sad, flat pancakes here!
- Foolproof easy: You probably have all the ingredients already, and the batter comes together in minutes. Even my butter-fingers brother can’t mess these up.
- Kid-approved magic: Chocolate for breakfast? You’ll instantly become the coolest adult in the room. I’ve seen toddlers devour three stacks in one sitting.
- Endless variations: Swap chocolate chips for berries, add cinnamon, or go wild with toppings. This recipe’s your delicious canvas.
Ingredients for Chocolate Chip Pancakes
Grab these simple ingredients – I promise you probably have most in your pantry right now! The secret to perfection is in the details, so pay attention to those measurements:
- 1½ cups all-purpose flour (spooned and leveled – no packing!)
- 3½ tsp baking powder (yes, that extra half teaspoon makes all the difference)
- ½ tsp salt (balances the sweetness beautifully)
- 1 tbsp sugar (just enough to make them sing)
- 1¼ cups milk (whole milk makes them extra rich, but any works)
- 1 large egg, beaten (room temperature blends better)
- 3 tbsp melted butter, cooled (don’t skip this – it’s the flavor hero)
- 1 tsp vanilla extract (the good stuff if you have it)
- ¾ cup semi-sweet chocolate chips plus extra for topping (because more chocolate is always better)
Equipment You’ll Need
Don’t worry – you won’t need fancy gadgets for these pancakes! Just grab:
- A large mixing bowl
- Whisk (or fork in a pinch)
- Nonstick skillet or griddle
- Spatula (my trusty pancake flipper)
- Measuring cups/spoons
How to Make Chocolate Chip Pancakes
Okay, let’s get to the fun part – making those perfect chocolate chip pancakes! I’ve burned my fair share of pancakes over the years (who hasn’t?), but these simple steps will give you golden, fluffy stacks every single time.
Step 1: Prepare the Dry Ingredients
First, grab that big mixing bowl and whisk together your flour, baking powder, salt, and sugar. And here’s my golden rule: don’t overmix! Just whisk until everything’s evenly distributed – a few small lumps are totally fine. Overworking the flour makes tough pancakes, and nobody wants that.
Step 2: Combine Wet Ingredients
Now pour in your milk, beaten egg, vanilla, and that glorious melted butter. Stir gently – I mean it, just 10-12 strokes max! The batter will look lumpy and uneven, but trust me, that’s exactly what you want. When you fold in the chocolate chips, do it with a light hand so they stay whole.
Step 3: Cook to Perfection
Heat your skillet or griddle over medium heat (not too hot!). Test it with a drop of water – when it sizzles gently, you’re ready. Pour about ¼ cup of batter per pancake. Wait until you see bubbles forming on the surface and the edges look set (about 2 minutes), then flip! Cook for another minute until golden brown. Pro tip: keep finished pancakes in a warm oven while you cook the rest.
Pro Tips for Fluffy Chocolate Chip Pancakes
After burning more pancakes than I’d like to admit, here are my foolproof secrets for pancake perfection every time:
- Treat that batter gently! Mix just until combined – lumpy is good. Overmixing makes pancakes tough instead of fluffy. I pretend I’m handling delicate lace when stirring.
- Medium heat is your friend. Too hot and they’ll burn before cooking through. If your skillet smokes, it’s way too hot! Adjust as needed.
- Extra chocolate never hurts. After pouring batter, sprinkle more chips on top – they’ll melt into gooey pockets that make everyone swoon.
Serving Suggestions for Chocolate Chip Pancakes
Now for the best part – decorating your chocolate chip pancake masterpiece! I always stack mine high (at least three pancakes) because let’s be honest – towering stacks just taste better. Here’s how we do it in my house:
- A dollop of whipped cream melting down the sides (the canned kind makes perfect swirls)
- Fresh berries – strawberries or raspberries add a pretty pop of color and tartness
- A drizzle of warm maple syrup (the real stuff, please!)
- Extra chocolate chips scattered on top because… well, obviously
For special occasions, I’ll dust powdered sugar through a stencil – hearts for Valentine’s Day, stars for birthdays. The kids go wild for it!
Storage and Reheating
Got leftovers? (Unlikely with these, but just in case!) Stack cooled pancakes with parchment between each, then store in the fridge for 2 days. For longer storage, freeze them – they’ll stay perfect for a month. My favorite trick? Reheating in the toaster for that just-made crispness, though the microwave works in a pinch (10-15 seconds per pancake). Just promise me you’ll never reheat them in the oven – they turn into sad cardboard!
Chocolate Chip Pancakes FAQs
Over the years, I’ve gotten the same three questions about these pancakes more times than I can count. Here’s what I’ve learned through trial and (many) delicious errors:
- Can I use milk substitutes? Absolutely! Almond milk works beautifully – just don’t use the unsweetened vanilla kind unless you want faintly perfume-y pancakes. Oat milk makes them extra creamy too.
- Why are my pancakes flat as frisbees? Nine times out of ten, it’s overmixed batter. Those lumps are your friends! Also check your baking powder isn’t expired – fresh is crucial for lift.
- Can I make batter ahead? Honestly? Better fresh. The baking powder starts working immediately, so refrigerated batter makes dense pancakes. If you must prep, keep dry and wet ingredients separate until morning.
Nutritional Information
Just so you know – these numbers can vary based on your exact ingredients, but here’s the general scoop per serving (that’s about 3 medium pancakes in our house): roughly 480 calories, 22g fat (yes, some of that’s from the chocolate chips – no regrets!), and 60g carbs. Not exactly health food, but hey – sometimes your soul needs chocolate for breakfast more than your body needs kale!
Now go make these chocolate chip pancakes and show me your towering stacks! Tag me with your pancake masterpieces – I want to see those chocolatey smiles.
Print
Irresistible Chocolate Chip Pancakes Recipe in 15 Minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Fluffy chocolate chip pancakes perfect for a sweet brunch or easy weekend breakfast. A kid-friendly stack that everyone will love.
Ingredients
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- 1¼ cups milk
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
- Powdered sugar (for dusting)
- Whipped cream (for serving)
Instructions
- Make the Batter: In a large bowl, whisk flour, baking powder, salt, and sugar.
- Add Wet Ingredients: Pour in milk, egg, vanilla, and melted butter. Mix just until combined.
- Fold in Chocolate Chips: Gently stir in the chocolate chips.
- Cook the Pancakes: Heat a nonstick pan over medium. Scoop batter onto the pan, cooking until bubbles form, then flip.
- Plate & Top: Stack the pancakes, sprinkle more chocolate chips and powdered sugar on top. Add whipped cream.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Adjust chocolate chips to your preference.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg