Chocolate Chip Pancakes

Fluffy chocolate chip pancake recipe

The Spruce

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
631 Calories
30g Fat
79g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 631
% Daily Value*
Total Fat 30g 39%
Saturated Fat 14g 70%
Cholesterol 133mg 44%
Sodium 946mg 41%
Total Carbohydrate 79g 29%
Dietary Fiber 3g 11%
Total Sugars 22g
Protein 15g
Vitamin C 1mg 6%
Calcium 461mg 35%
Iron 5mg 26%
Potassium 384mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Say "pancakes," and they come running in most households. Mini chocolate chips make these pancakes extra special. To up the ante, try one of the easy variations for chocolate chip pecan pancakes or banana chocolate chip pancakes.

Top these chocolate chip pancakes with maple syrup, cane syrup, or a dessert sauce. The pancakes are the perfect breakfast for a birthday morning or special-occasion treat. The kids will love them.

Make them a special dessert with chocolate fudge sauce and ice cream or whipped topping. They'll be an instant hit with everyone.

Ingredients

  • 2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 tablespoons granulated sugar

  • 2 large eggs

  • 1 3/4 to 2 cups milk

  • 4 tablespoons melted butter

  • 1/2 cup mini chocolate chips

  • 2 tablespoons vegetable oil, or clarified butter

  • Maple syrup, or cane syrup or flavored sauce, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pancakes
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  2. in a large bowl, mix the flour, baking powder, salt, and sugar together until thoroughly blended.

    Dry mixture
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  3. In another bowl, beat the eggs with 1 3/4 cups of milk until light and well blended.

    Wet mixture
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  4. Add the melted butter and blend thoroughly.

    Add melted butter
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  5. Blend the egg and milk mixture into the dry ingredients just until mixed. Add a little more milk, if necessary for a rather thick but pourable batter. Do not overmix.

    Add wet and dry mixture
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  6. Gently fold the chocolate chips into the batter.

    Fold in chocolate chips
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  7. Add a little oil and/or clarified butter to a large skillet or griddle and heat over medium heat. The oil is ready when a few drops of water "dance" when sprinkled over the griddle.

    Heat skillet
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  8. Pour the batter onto the griddle using a 1/4-cup measure or scoop.

    Pour batter onto skillet
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  9. Turn the pancakes when the bubbles forming around the surface pop and don't fill in with more batter.

    Cooking pancake
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  10. The second side will cook more quickly—in about half the time as the first side. Lift slightly to see if they are browned on the bottom.

  11. Move the pancakes to a plate, keep warm, and continue with the remaining batter.

    Serve pancake
    The Spruce
  12. Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.

  13. Enjoy.

Tips

  • If the batter is very thick, add small amounts of milk to get the right consistency. The batter should be quite thick but should pour easily. Use a spoon or spatula to gently spread the batter into a circle. 
  • For lighter, fluffier pancake batter, separate the eggs. Beat the egg whites separately and fold into the batter just before folding in the chocolate chips.

Recipe Variations

  • Banana Chocolate Chip Pancakes: Fold in about 1/2 cup of mashed bananas into the batter with the chocolate chips. 
  • Chocolate Chip Pecan Pancakes: Fold in about 1/4 cup of chopped pecans with the chocolate chips.

More Breakfast Options

If you like the rustic flavor cornmeal lends to food, try this johnnycake recipe. And if your world revolves around chocolate, these chocolate chip muffins and chocolate chip and pecan scones should start your day off right.