This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.
Why we love this recipe
When it comes to special breakfasts, pancakes are at the top of our list. So here’s a fun celebratory morning treat: chocolate chip pancakes! This is the stuff birthdays are made of (just add sprinkles!), or a fun morning with extended family in town.
Our secret to the best ever pancakes? Buttermilk. Alex and I have found that this magical substance really does make a difference, giving a lift to the fluffy texture and a slight tang to the flavor. Add a few pops of rich chocolate, and it’s the perfect Saturday or Sunday morning treat. Of course, our kids are over the moon for these (though on a regular basis we prefer these banana oatmeal pancakes!).
Ingredient notes for chocolate chip pancakes
When it comes to pancakes, we’ve found on particular ingredient is key: buttermilk. Other than that, you just need a few pantry staples! Here are a few notes:
- All purpose flour: If desired, you can substitute up to ¼ with whole wheat flour. For a gluten-free pancake, try our Almond Flour Pancakes and add chocolate chips.
- Granulated sugar: You could also substitute brown sugar or even maple syrup or honey here.
- Egg: Egg is the binder and necessary for these pancakes to hold together. For pancakes without eggs, go to our Pancakes without Eggs and add chocolate chips.
- Buttermilk: Real buttermilk makes the fluffiest pancakes, and adds a hint of tangy flavor. We recommend it if at all possible! We prefer it to a buttermilk substitute, but you can use that in a pinch.
- Butter: Butter adds richness and a smooth texture; you can substitute neutral oil if desired.
- Semi sweet chocolate chips: Semi-sweet have the classic flavor. You can also use dark chocolate chips for a richer, more nuanced flavor.
Tips for cooking these chocolate chip pancakes
We’ve created a lot of pancake recipes over here at A Couple Cooks, from blueberry pancakes to cottage cheese pancakes. Here are some best practices we’ve learned:
- Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus.
- Experiment to find the right heat level. Medium low heat is ideal. If it’s too low the pancakes don’t puff up and brown on the outside, but if it’s too high it burns the outside before the interior cooks.
- The batter can become very thick while cooking the first batch. If so, add a teaspoon or two of milk until the batter is pourable.
Variations, mix-ins and toppings
There’s not a lot you need to add to these chocolate chip pancakes, except for a drizzle of maple syrup! They taste amazing and perfectly sweet as is. If you’d like, you can add some of the following to step them up:
- Sprinkle with toasted nuts, like toasted almonds, toasted pecans or toasted walnuts. Or add them to the batter with the chocolate chips.
- Serve with fancy syrup, like this homemade raspberry syrup.
- Serve with homemade compote or sauce, like strawberry sauce or strawberry compote.
Storing leftovers
Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.
More pancake recipes
There are so many fun flavors of pancake recipes: we’re just getting started! Here are a few more of our weekend favorites:
- Try family favorite Oatmeal Pancakes or Cottage Cheese Pancakes
- Go for Lemon Ricotta Pancakes
- Mix up decadent Brown Butter Pancakes with Maple Caramel Syrup
- Make Almond Flour Pancakes or super simple 3 Ingredient Banana Pancakes
Dietary notes
These chocolate chip pancakes are vegetarian. For vegan, go to these Vegan Pancakes. For gluten-free, go to Gluten Free Pancakes.
Frequently asked questions
It’s best to cook the pancakes immediately after mixing the batter. However, you can store the batter in the refrigerator for up to 2 hours. Give it a gentle stir before cooking.
Allow the pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for longer storage. To reheat, pop them in the toaster or microwave.
While semi-sweet chocolate chips are the classic choice, feel free to experiment with dark chocolate, peanut butter chips, caramel chips, or even white chocolate chips. You can also try chopping up a chocolate bar for larger chunks of chocolate in your pancakes.
Chocolate Chip Pancakes
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Prep Time: 10 minutes -
Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 8 medium pancakes
Print RecipeDescription
This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup plus 2 tablespoons buttermilk
- 2 tablespoons melted butter
- ½ cup semi-sweet (or dark) chocolate chips
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the egg, then whisk in the buttermilk and butter. Fold in the chocolate chips.
- Stir the wet ingredients into the dry ingredients until a smooth batter forms. Allow the batter to sit for 5 minutes to thicken.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
- Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup. Store leftovers refrigerated for 5 days or frozen for up to 3 months.
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Diet: Vegetarian
My kids flip for our Buttermilk Pancakes.
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