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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.
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.
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.
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…
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!
Chocolate Chip Pancakes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
