Homemade Chocolate Chip Pancakes are the most decadent breakfast! Soft, fluffy homemade pancakes, cooked to perfection and studded with your favorite chocolate chips, are easier to make at home than you think. All you need are a handful of ingredients and about 30 minutes to make this Chocolate Chip Pancake recipe. Makes 25 pancakes.
If you’re a pancake lover, check out How to make the Best Homemade Pancakes!
The BEST Chocolate Chip Pancakes
Pancakes… they’re a weekend tradition in our home. And they’re something I’ve always loved.
In fact, some of my sorority sisters and I would gather on Thursday evenings in college to make Chocolate Chip Pancakes and to watch our shows.
A special thanks goes out to The O.C. and then to Grey’s Anatomy for bringing us all together every week!
This recipe is a nod to these ladies and all our time spent together. While we always used boxed pancake mix to make ours, this one isn’t much more complicated than that!
Why I love this recipe:
In my opinion, you can’t go wrong with a Chocolate Chip Pancake.
This recipe is adapted from my Old Fashioned Pancake recipe, which is a classic homemade pancake.
These pancakes go their own way when we stir in a heaping amount of chocolate chips to the batter. Yes! The go straight into the batter!
When all is said and done, you can serve ‘em like regular pancakes—with softened butter and syrup—or you can go the decadent route with sweetened whipped cream, chocolate syrup and extra chocolate chips.
You can’t go wrong, either way, and these beauties are ready in very little time, too!
My daughters particularly went wild over these because who does not LOVE chocolate in their breakfast?
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for more ideas.
What you need to make this recipe:
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- 1.5-tablespoon cookie scoop — or any measuring scoop of your choice
- Cast iron griddle — you can also use an electric one!
- Pastry brush — to brush oil or melted butter onto your griddle
- Metal spatula — if you’re using a nonstick skillet, use a plastic spatula so it doesn’t scratch the surface!
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- All-purpose flour — this is sometimes referred to as AP flour. There is no substitute. I have not tested this recipe using other flours.
- Granulated sugar — also known as white sugar, this provides a little sweetness.
- Leaveners — baking soda and baking powder are both used in this recipe to create light, fluffy pancakes. Make sure they’re fresh.
- Salt — I like to use a fine grain sea salt.
- Milk — you can use whatever milk you’ve got on hand. I love whole milk for pancakes, but you can easily make them with lower fat milk or non-dairy milk, too!
- Eggs — these provide structure, as well as a bit of lift. They’re best to use at room temperature.
- Vanilla extract — a little goes a long way! Be sure to use the real deal, not the imitation kind.
- Unflavored oil — we have used vegetable, canola or avocado oil in this recipe, and they all work.
- Chocolate chips — I recommend using a high-quality chocolate chip in this recipe, like Guittard or Ghiradelli. We used semisweet chocolate chips for these particular pancakes, though you can use dark, bittersweet or milk chocolate.
Best Pancake Toppings
These pancakes are decadent, so you can serve them with softened butter and maple syrup.
You can also serve them with no toppings—because these pancakes are wonderfully fluffy and melty!
You do you!
How do you make Chocolate Chip Pancakes from scratch?
Mix the dry ingredients in a large bowl.
Combine the flour, sugar, baking powder, baking soda and salt. Whisk together until combined.
Measure in the chocolate chips, and give ‘em a stir. Set aside.
Next, measure out the wet ingredients.
Pour the milk into a liquid measuring cup. Break the eggs, and pour them into the milk with the vanilla extract and oil. Use a fork to stir until combined.
Make sure the egg yolks and white are mixed well because you don’t want stray pieces of egg white in the pancakes. It will take you about a minute of consistent mixing to get it to incorporate.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined.
Be careful not to overmix because that will make for tougher, less fluffy pancakes.
Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray/oil, and let it warm up. This also gives your batter a little time to rest!
Please note that some of the chocolate chips will fall to the bottom of the batter. Use your cookie scoop to swoop down deep to grab some of these before scooping them onto the pan.
Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet when ready. (I like to use a 1.5 tablespoon cookie scoop, but you do you!)
When several bubbles form on the surface and the bottom is golden brown, flip the pancakes, and cook through for another 1-2 minutes.
Repeat until all of the batter has been made into pancakes. You may have to run a wet paper towel along your griddle between rounds of pancakes if chocolate chips are sticking to the pan! Make sure to re-grease the griddle between rounds, too.
Stack the cooked pancakes onto plates. Serve with the additional chocolate chips and any toppings that you would like!
Erin’s Easy Entertaining Tips
As a mom, I absolutely love hosting an at-home brunch because it’s easier than any afternoon or evening gathering. Especially since, you know, my kids like to wake up early on the weekends.
Also, brunch includes foods that kids enjoy and can be laidback.
Making this Chocolate Chip Pancake recipe for brunch is brilliant!
Here are some tips and tricks to making it easy on yourself:
- Double the recipe. This will be dependent on the amount of guests you’re hosting. You can make the pancakes early and keep them warm in a 200F oven until it’s serving time.
- Create a pancake bar. Set out the pancakes, then let guests dress their own by offering various toppings, including sweetened whipped cream, hot fudge sauce, softened butter, additional chocolate chips and more.
- Make a juice bar! Kids love this, and you can always have a bottle of champagne stashed in the fridge for adults who might want a little bubbly in their juice. (Think a mimosa bar, like this one!)
Frequently Asked Questions
When bubbles start to form in the batter, carefully lift up the edge with a spatula to confirm the bottom is golden. When you flip your pancakes, you won’t flip them again.
I brush my griddle with oil or butter between every round. This will ensure that they don’t stick.
Store in an airtight container in the fridge for a few days OR freeze them. Reheat in the toaster oven, toaster or the oven until warmed through.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! Mix until it has just come together. Lumps are OK. If you mix until smooth, the pancakes won’t be as fluffy.
- When do you know how to flip? When big bubbles start to form. Lift up the edge with a spatula to see the bottom is golden brown and then flip.
- Flip it once. Once you commit, don’t look back!
- Once you’ve flipped your pancakes, don’t press down on them! This will deflate them.
- Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Pancake lover? Try these recipes:
- Blueberry Pancakes with Blueberry Syrup
- Cinnamon Roll Pancakes
- Funfetti Pancakes
- Chocolate Pancakes with Chocolate Chips
Here’s how you make these…
Homemade Chocolate Chip Pancakes are the most decadent breakfast! Soft, fluffy homemade pancakes, cooked to perfection and studded with your favorite chocolate chips, are easier to make at home than you think. All you need are a handful of ingredients and about 30 minutes to make this Chocolate Chip Pancake recipe.
- 2 cups all-purpose flour (240g)
- 2 tablespoons granulated sugar (30g)
- 2 teaspoons baking powder (12g)
- ½ teaspoon baking soda (4g)
- ½ teaspoon kosher salt (3g)
- ¾ cup chocolate chips (150g) + more for topping
- 1 ½ cups whole milk (380ml)
- 2 large eggs (~108g)
- 1 teaspoon vanilla extract (6g)
- 2 tablespoons unflavored oil, like vegetable or canola oil (30g)
- Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk until combined.
- Pour the chocolate chips on top of the dry ingredients, and stir to combine. Set aside.
- Measure the milk into a smaller bowl or liquid measuring cup.
- Add the eggs, vanilla extract and oil to the milk. Use a fork or a whisk to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps—they’re OK.
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- When several bubbles have formed on the surface, flip the pancakes, and cook through.
- Repeat until all of the pancakes have been made. (You might have to wipe down the griddle with a wet paper towel between rounds of pancakes if chocolate chips are sticking to it. Make sure to re-butter the pan, too!)
- Stack the pancakes onto plates and serve with your favorite toppings. (We topped these with whipped cream, extra chocolate chips and a drizzle of chocolate fudge sauce, but you do you!)
This pancake recipe makes 25 (1.5 tablespoon) pancakes. You can make them larger or smaller, but your pancake total number will change based on this.
You may use your favorite type of chocolate chips in this recipe.
To freeze extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
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Amount Per Serving: Calories: 100Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 107mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.