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    Posted In: Breakfast, Holiday Recipes
    September 15, 2023 — by Julie — Leave a Comment

    Home » Delish » Breakfast » Chocolate Chip Pancakes

    Chocolate Chip Pancakes

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    These chocolate chip pancakes are fluffy, super chocolaty, and incredibly easy to make! Made with buttermilk, semi-sweet chocolate chips, and a few other basic ingredients.

    I love to serve them with warm maple syrup, butter, and a cold glass of milk.

    four chocolate chip pancakes with maple syrup on a plate.
    Jump to: hide
    1 INGREDIENT NOTES
    2 HOW TO MAKE IT
    3 TOP TIPS
    4 FREEZING INSTRUCTIONS
    5 MORE RECIPES YOU MIGHT ENJOY…
    6 Chocolate Chip Pancakes

    In my opinion, the best pancakes are soft, buttery, and homemade. For this recipe, I used this buttermilk pancakes recipe and added a bunch of chocolate chips. I seriously think these are the best pancakes ever!

    INGREDIENT NOTES

    See the recipe card below for ingredient quantities and complete instructions.

    • Flour – You’ll need regular all-purpose flour. This recipe includes baking powder so don’t use self-rising flour.
    • Buttermilk – If you want extra fluffy and thick pancakes, I highly recommend using store-bought buttermilk. It makes such a difference!
    • Chocolate Chips – I prefer semi-sweet chocolate chips, but milk chocolate works too.
    • Ground Cinnamon – Optional, but adds great flavor.
    Ingredients for chocolate chip pancakes on a white surface.

    HOW TO MAKE IT

    • In a large bowl, combine the flour, salt, ground cinnamon, and baking powder. Whisk well and then set it aside. 
    • In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined. 
    • Add the flour mixture to the buttermilk mixture and mix until well combined but don’t overmix. It’s okay if the batter is thick and lumpy. Fold in 1 cup of semi-sweet chocolate chips and allow it to rest for a few minutes.
    • Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around. 
    • Pour the batter onto the pan in 1/2 cup measurements. Gently spread the pancake batter out a little bit but not too much. Add more chocolate chips on top and cook for 3 minutes on each side over low heat.
    • Transfer the pancake to a plate and serve with maple syrup and softened butter, if desired. 
    Pancake cooking in a skillet on the stovetop.

    TOP TIPS

    • The skillet should be nice and hot, but not so hot that it’s smoking. If it’s too hot, the pancakes will burn on the outside and stay raw inside.
    • Use a pan that’s designed to prevent sticking, or the pancakes will stick to it.
    • Don’t press down on the pancakes after you flip them, and only flip them once!
    • If you like your pancakes really thick and fluffy, don’t spread the mix out too much after pouring it onto the pan.
    • Let the pancake mix sit for at least 5 minutes before cooking.
    • Feel free to add blueberries, bananas, or white chocolate chips to the pancake mix to change things up!

    FREEZING INSTRUCTIONS

    You can put the pancakes in the freezer for up to three months. First, let them cool down. Then, place parchment paper between each pancake and stack them up. After that, wrap them really well in aluminum foil and then place them in a freezer bag.

    When you want to eat them again, spread them out on a baking sheet and cover with foil. Put them in an oven set to 375°F for about 8 to 10 minutes. They’ll be hot and ready to eat!

    MORE RECIPES YOU MIGHT ENJOY…

    • Lemon Ricotta Pancakes
    • Banana Pancakes
    • Grandma’s Silver Dollar Pancakes
    • Sweet Potato Pancakes

    Tried these chocolate chip pancakes? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!

    four chocolate chip pancakes with maple syrup on a plate.

    Chocolate Chip Pancakes

    Print Recipe Pin Recipe
    Course: breakast, Holidays
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 6 minutes minutes
    Total Time: 11 minutes minutes
    Servings: 6
    Calories: 407kcal
    Author: Julie Maestre
    These chocolate chip pancakes are fluffy, super chocolaty, and incredibly easy to make! Made with buttermilk and semi-sweet chocolate chips.

    Equipment

    • skillet
    • spatula
    • Bowl
    • Wisk

    Ingredients

    • 1 & ⅓ cups all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon Kosher salt
    • ¼ teaspoon ground cinnamon
    • 1 & ¼ cups buttermilk room temperature
    • 2 tablespoons granulated sugar
    • 1 egg room temperature
    • 4 tablespoons unsalted butter melted and slightly cooled
    • 1 tablespoon vanilla extract
    • 1 cup semi-sweet chocolate chips plus more, for topping
    • nonstick spray or more butter for cooking

    Instructions

    • In a large bowl, combine the flour, salt, ground cinnamon, and baking powder. Whisk well and then set it aside. 
    • In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined. 
    • Add the flour mixture to the buttermilk mixture and mix until well combined but don't overmix. It's okay if the batter is thick and lumpy. Fold in 1 cup of semi-sweet chocolate chips and allow it to rest for a few minutes.
    • Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around. 
    • Pour the batter onto the pan in 1/2 cup measurements. Gently spread the pancake batter out a little bit but not too much. Add more chocolate chips on top and cook for 3 minutes on each side over low heat.
    • Transfer the pancake to a plate and serve with maple syrup and softened butter, if desired. 

    Notes

    • The skillet should be nice and hot, but not so hot that it’s smoking. If it’s too hot, the pancakes will burn on the outside and stay raw inside.
    • Use a pan that’s designed to prevent sticking, or the pancakes will stick to it.
    • Don’t press down on the pancakes after you flip them, and only flip them once!
    • If you like your pancakes really thick and fluffy, don’t spread the mix out too much after pouring it onto the pan.
    • Let the pancake mix sit for at least 5 minutes before cooking.
    • Feel free to add blueberries, bananas, or white chocolate chips to the pancake mix to change things up!

    Nutrition

    Calories: 407kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 166mg | Potassium: 485mg | Fiber: 3g | Sugar: 18g | Vitamin A: 371IU | Vitamin C: 0.003mg | Calcium: 174mg | Iron: 4mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Breakfast, Holiday Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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