Craving a breakfast that feels like a warm hug? Look no further than this Chocolate Chip Pancake recipe — a beloved classic reimagined for today’s home cook.
There’s something unforgettable about the smell of golden pancakes sizzling on the griddle. And when rich, melty chocolate chips are involved, your kitchen becomes the happiest place on earth.
This Chocolate Chip Pancake recipe is more than just a sweet treat. It's a family-favorite tradition — perfect for birthdays, cozy Sundays, or turning any ordinary morning into a delicious memory.
What sets these Chocolate Chip Pancakes apart? It’s the ultra-fluffy texture, lightly crisp edges, and perfectly balanced sweetness. They’re indulgent without being too rich — exactly what you want in a satisfying breakfast.
In just 20 minutes, you’ll have a stack of Chocolate Chip Pancakes that rivals your favorite diner. No fancy ingredients, no complicated steps — just honest, foolproof flavor.
Why This Chocolate Chip Pancake Recipe Stands Out
The Chocolate Chip Pancake has stood the test of time — and for good reason. It's that perfect cross between breakfast and dessert that turns even the sleepiest mornings into a celebration.
This tried-and-true Chocolate Chip Pancake recipe has been carefully tested and refined to deliver the ultimate experience: a fluffy, melt-in-your-mouth bite paired with pockets of rich, gooey chocolate.
Whether you top your Chocolate Chip Pancakes with fresh berries, a cloud of whipped cream, or a drizzle of real maple syrup, you’ll find the result irresistible. Want a more hearty breakfast? They’re equally delicious next to crispy bacon or savory sausage.
What makes this Chocolate Chip Pancake recipe truly special is its versatility. Keep it simple for a quick weekday treat, or dress it up for weekend brunch — either way, it always delivers on flavor and comfort.
Jump to:
Ingredients
Dry Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Mini chocolate chips
Wet Ingredients:
- Whole milk
- Large eggs
- Melted butter
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare the Batter
- Mix all dry ingredients in a large bowl
- In another bowl, whisk together wet ingredients until smooth
- Pour wet ingredients into dry ingredients and gently fold until just combined
- Don't overmix - lumpy batter is perfect
- Fold in chocolate chips evenly throughout batter
- Let batter rest for 5 minutes while griddle heats
Heat and Cook
- Heat griddle or large skillet over medium heat
- Lightly grease with butter or cooking spray
- Pour ¼ cup batter per pancake onto hot surface
- Cook until bubbles form on surface and edges look set (2-3 minutes)
- Flip carefully and cook 1-2 minutes more until golden brown
- Adjust heat if browning too fast or too slow
Serve and Enjoy
- Keep cooked pancakes warm in 200°F oven while finishing batch
- Stack on serving plates when ready
- Serve immediately with favorite toppings
- Popular toppings: maple syrup, whipped cream, fresh berries, powdered sugar
- Prepare the Batter: Combine all spices into a large bowl and combine thoroughly with mixture
- Heat and Cook: Form into ball shape with your hands
- Serve: Form into ball shape with your hands
Equipment For Chocolate Chip Pancake Recipe
Must-Have Tools:
- Large mixing bowls (at least 2 for wet and dry ingredients)
- Whisk (for smooth batter without overmixing)
- Griddle or large skillet (non-stick or cast iron preferred)
- Measuring cups and spoons (for accurate measurements)
- Thin, flexible spatula (for easy flipping)
Budget-Friendly Alternatives:
- Large non-stick pan instead of griddle
- Fork instead of whisk (works in a pinch)
- Ice cream scoop for consistent pancake sizing
- Parchment paper for keeping pancakes warm
Expert Cooking Tips and Hints
- Extra fluffiness trick: Separate eggs and whip whites until soft peaks form, then fold into batter
- Chocolate chip distribution: Toss chips in flour before adding to prevent sinking
- Perfect sizing: Use ¼ cup measuring cup for consistent pancake sizes
- Temperature test: Water drops should dance and evaporate quickly on ready griddle
- Don't press down: Never use spatula to press pancakes while cooking
- Flip only once: Wait for bubbles to form and edges to set before flipping
- Room temperature ingredients: Mix better and create smoother batter
- Batter resting: Let batter sit 5-10 minutes for maximum fluffiness
Recipe Variations
Popular Variations:
- Banana Chocolate Chip: Add 1 mashed ripe banana to wet ingredients
- Double Chocolate: Add cocoa powder and use both regular and white chocolate chips
- Blueberry Chocolate Chip: Mix in fresh or frozen blueberries with chocolate chips
- Cinnamon Spice: Add ground cinnamon and nutmeg to dry ingredients
Dietary Modifications:
- Gluten-free: Replace flour with 1:1 gluten-free flour blend
- Vegan: Use plant milk, flax eggs, and vegan butter with dairy-free chocolate chips
- Keto: Substitute almond flour and use sugar-free chocolate chips
- Healthy: Use whole wheat flour, Greek yogurt, and reduce sugar
- Dairy-free: Use almond or oat milk and coconut oil instead of butter
- Egg-free: Replace each egg with ¼ cup applesauce or commercial egg replacer
Storage
Refrigerator Storage:
- Store up to 3 days in airtight container
- Place parchment paper between layers
- Reheat in toaster or 300°F oven for 5 minutes
Freezing Instructions:
- Freeze up to 2 months in freezer bags
- Cool completely before freezing
- Use parchment paper between layers
- Toast directly from frozen or thaw overnight
Make-Ahead Tips:
- Prepare dry ingredients the night before
- Store in airtight container until ready to use
- Don't make complete batter ahead (loses leavening power)
- Make double batch on weekends for busy mornings
Quick Reheating Methods:
- Toaster: Best for crispy outside, soft inside
- Microwave: 30 seconds for quick warming
- Oven: 300°F for 5-7 minutes for multiple pancakes
My Grandmother’s Secret Touch
One of the best lessons I learned in the kitchen came from my grandmother. It wasn’t about special tools — it was about patience.
She always said, “Let the batter rest, just like we rest our hearts before a big day.”
That simple advice became the secret to every soft, fluffy Chocolate Chip Pancake I make.
Letting the batter sit for 10 minutes allows the ingredients to work together, creating tender, airy pancakes that feel like a warm hug.
She also insisted on room temperature ingredients — a small step that makes a big difference in texture.
Since following her tips, my recipe have never been the same — they’re better. Each bite carries a little of her love.
FAQ
Can you just add chocolate chips to pancake batter?
Yes, you can easily add chocolate chips to any pancake batter. Use mini chocolate chips for better distribution and fold them gently into the batter after mixing wet and dry ingredients. Add approximately ¾ cup chocolate chips per 2 cups of flour for perfect chocolate chip pancakes that taste amazing.
How do you keep chocolate chips from melting in pancakes?
To prevent chocolate chips from melting completely in pancakes, use mini chocolate chips and toss them in flour before adding to batter. Cook pancakes on medium heat rather than high heat. The flour coating helps chocolate chips maintain their shape while cooking, creating perfect pockets of chocolate in fluffy pancakes.
Why are IHOP pancakes so fluffy?
IHOP pancakes are fluffy because they use buttermilk, separate egg whites, and let the batter rest before cooking. The acidic buttermilk reacts with baking soda, while whipped egg whites add air. Their secret technique involves gentle mixing and proper griddle temperature for consistently fluffy chocolate chip pancakes every time.
Can I add cocoa powder to pancake batter?
Yes, you can add cocoa powder to create double chocolate chip pancakes. Use 2-3 tablespoons unsweetened cocoa powder per cup of flour and reduce flour slightly. Mix cocoa with dry ingredients first. This creates rich, chocolatey pancakes that pair perfectly with chocolate chips for an indulgent breakfast treat.
A Chocolate Chip Pancake Tradition Worth Sharing
At the heart of every memorable morning is a recipe that brings everyone to the table — and this Chocolate Chip Pancake recipe does just that. Simple ingredients, a few thoughtful techniques, and a sprinkle of love are all it takes to turn an ordinary day into something unforgettable.
From the first sizzle on the griddle to that final bite loaded with melty chocolate chips, these Chocolate Chip Pancakes prove that breakfast doesn't have to be complicated to be extraordinary. Whether you’re flipping them for a lazy Sunday brunch or a birthday surprise, they’re sure to become a family favorite.
Don’t stop here — if you loved this recipe, check out a few of my other comforting kitchen staples: the Perfect Rye Sandwich Bread Recipe for savory cravings, or the Moist Lemon Blueberry Bread Recipe for a sweet, tangy loaf that pairs perfectly with your morning coffee.
And of course, bookmark this Chocolate Chip Pancake Recipe so you can return to it again and again. Want to make it your own? Add a swirl of peanut butter, a handful of raspberries, or even a dollop of whipped cream — the possibilities are endless.
Ready to make your kitchen smell like joy? Try this recipe this weekend, and don’t forget to leave a rating and comment below. Are you team maple syrup or team whipped cream? Either way, I’d love to hear your take — and see your delicious pancake creations!
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Pairing
These are my favorite dishes to serve with Chocolate Chip Pancake
Fluffy Chocolate Chip Pancakes
Equipment
- 1 Mixing bowl One for dry, one for wet ingredients
- 1 Whisk For gently mixing ingredients
- 1 Griddle or skillet Non-stick or cast iron preferred
- 1 Spatula Thin and flexible for flipping
- 1 set Measuring cups/spoons Accurate portioning
Ingredients
- 1 ½ cups All-purpose flour
- 2 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Mini chocolate chips Tossed in flour
- 1 ¼ cups Whole milk Room temperature
- 2 Large eggs Room temperature
- 3 tablespoon Melted butter Plus extra for greasing
- 1 teaspoon Vanilla extract
Instructions
- Combine flour, sugar, baking powder, and salt.
- Whisk milk, eggs, melted butter, and vanilla.
- Gently fold wet mixture into dry ingredients. Do not overmix.
- Fold in chocolate chips.
- Let batter rest for 10 minutes.
- Preheat and lightly grease griddle or skillet.
- Scoop ¼ cup batter per pancake onto hot griddle. Cook until bubbly.
- Flip and cook for 1–2 more minutes until golden.
- Serve warm with toppings of choice.
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