Stack of homemade chocolate chip pancakes with syrup and butter on top

Fluffy Chocolate Chip Pancakes

These fluffy chocolate chip pancakes are quick, kid-friendly, and taste just like your favorite diner’s stack — golden edges, soft centers, and rich chocolatey bites in every forkful.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 10

Rest Time: 10

Total Time: 30

Servings: servings

Calories: 295kcal

Cost: $5–$7

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition