Fluffy, golden pancakes filled with melty chocolate chips, perfect for a sweet breakfast or brunch treat. These pancakes are easy to make and irresistibly delicious, offering the perfect balance of sweetness and comfort. I love making them for weekend mornings when I want something comforting and indulgent.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
Additional butter or oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, I whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
I then pour the wet ingredients into the dry ingredients and stir gently until just combined. I make sure not to overmix, leaving a few lumps in the batter for the fluffiest pancakes.
Next, I gently fold in the chocolate chips.
I heat a griddle or a large non-stick skillet over medium heat and lightly grease it with butter or oil.
For each pancake, I pour about 1/4 cup of batter onto the skillet. I cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. After that, I flip them and cook for another 1-2 minutes, or until golden brown and cooked through.
Once ready, I serve the pancakes warm with maple syrup, extra chocolate chips, or any other favorite toppings.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Variations
Fruit Add-ins: I sometimes like to toss in some fresh berries, such as blueberries or sliced bananas, to give the pancakes an extra fruity twist.
Nutty Pancakes: If I’m in the mood for some crunch, I’ll add a handful of chopped nuts like walnuts or pecans along with the chocolate chips.
Dairy-Free: To make these pancakes dairy-free, I swap the buttermilk with a dairy-free alternative, like almond milk or oat milk, and use dairy-free butter.
Storage/Reheating
I typically store leftover pancakes in an airtight container in the fridge for up to 3 days. When I’m ready to eat them again, I just pop them in the microwave for 20-30 seconds, or I reheat them in a skillet on low heat until warmed through. They’re also great for freezing! I place the cooled pancakes in a freezer-safe bag or container, and they keep well for up to 2 months. To reheat from frozen, I either microwave them or toast them for a crispy edge.
FAQs
How can I make these pancakes fluffier?
To make these pancakes fluffier, I make sure not to overmix the batter, leaving it a little lumpy. I also add a bit of baking powder to give them more rise. Using buttermilk helps them stay tender and fluffy too!
Can I use regular milk instead of buttermilk?
Yes, I can substitute regular milk for buttermilk, but I like to add a tablespoon of vinegar or lemon juice to the milk to mimic the acidity of buttermilk. This helps the pancakes stay tender and light.
Can I make these pancakes ahead of time?
Yes, I sometimes make the batter ahead of time and store it in the fridge for a few hours, but I wouldn’t recommend making it the night before. Fresh batter is always the best for fluffy pancakes!
Can I use larger chocolate chips instead of mini ones?
Definitely! I’ve used regular chocolate chips in this recipe, but I find that mini chips melt more evenly throughout the pancake. If I use larger chips, I just make sure to stir them in gently so they don’t sink to the bottom of the batter.
What’s the best way to keep pancakes warm if I’m making a large batch?
I like to preheat my oven to 200°F (93°C) and place a baking sheet with a wire rack inside it. As I finish cooking the pancakes, I place them on the rack in the oven. This keeps them warm without making them soggy.
Conclusion
These chocolate chip pancakes are a deliciously comforting way to start the day. I love how simple they are to make, and the combination of chocolate and fluffiness always hits the spot. Whether it’s a weekend treat or a special breakfast for the family, these pancakes are always a hit!
Recipe:
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Chocolate Chip Pancakes
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy, golden pancakes filled with melty chocolate chips, perfect for a sweet breakfast or brunch treat.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
Additional butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing, leaving a few lumps in the batter.
- Gently fold in the chocolate chips.
- Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve the pancakes warm with maple syrup, extra chocolate chips, or any other toppings of choice.
Notes
For fluffier pancakes, avoid overmixing the batter.
You can use regular milk with a tablespoon of vinegar or lemon juice to replace buttermilk.
The pancakes can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 11g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
