I love making these chocolate chip pancakes when I want a comforting, homemade breakfast that feels special without being complicated. They turn out fluffy, tender, and filled with melted chocolate in every bite. I rely on this recipe whenever I want pancakes that taste far better than anything from a box mix, using simple ingredients I usually already have on hand.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, reliable, and always turns out great. The batter comes together easily, and the pancakes cook up soft and thick with a light, fluffy texture. I especially like how the chocolate chips melt into the pancakes, making them feel indulgent while still being perfect for breakfast or brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup mini chocolate chips
Directions
I start by whisking together the flour, baking powder, baking soda, salt, and sugar in a large bowl. Once the dry ingredients are well mixed, I add the buttermilk, eggs, and vanilla extract. I stir just until everything is combined, making sure not to overmix since small lumps help keep the pancakes fluffy.
Next, I gently fold in the chocolate chips and let the batter rest for about 10 minutes. While it rests, I heat a skillet or griddle over medium-high heat and lightly grease it. I pour about one-third to one-half cup of batter onto the hot surface for each pancake. When bubbles form on top, I flip them and cook until both sides are golden brown. I serve them warm with butter and syrup.
Servings And Timing
This recipe makes about 12 pancakes. I usually need around 15 minutes to prepare the batter and about 7 minutes to cook the pancakes, so everything is ready in approximately 22 minutes.
Variations
I like to customize these pancakes depending on what I’m craving. Sometimes I swap mini chocolate chips for dark chocolate chips for a deeper flavor. I also enjoy adding a pinch of cinnamon or a handful of sliced bananas to the batter. For extra sweetness, I occasionally sprinkle a few extra chocolate chips on top while the pancakes cook.
Storage/Reheating
When I have leftovers, I let the pancakes cool completely and store them in an airtight container in the refrigerator for up to three days. I also freeze them for longer storage, placing parchment paper between each pancake. To reheat, I warm them in the microwave or toast them until heated through.
FAQs
Can I Use Regular Milk Instead Of Buttermilk?
I can use regular milk with a little vinegar or lemon juice mixed in, but I find buttermilk gives the pancakes the best texture and flavor.
Why Do I Need To Let The Batter Rest?
I let the batter rest because it helps the flour absorb the liquid and creates fluffier pancakes when cooked.
Can I Make These Pancakes Ahead Of Time?
I often make them ahead and store them in the fridge or freezer, then reheat them for an easy breakfast.
Can I Use Regular Chocolate Chips?
I can use regular chocolate chips, but I prefer mini ones because they spread more evenly throughout the batter.
How Do I Know When To Flip The Pancakes?
I flip them when bubbles appear on the surface and the edges start to look set.
Conclusion
I keep this chocolate chip pancake recipe on repeat because it’s simple, satisfying, and always delicious. The fluffy texture and rich chocolate flavor make it a favorite in my kitchen, whether I’m cooking for family or enjoying a relaxed morning at home.
These Chocolate Chip Pancakes are soft, fluffy, and filled with melty mini chocolate chips in every bite. A comforting breakfast classic made with simple ingredients, perfect for mornings when you want something extra special.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup mini chocolate chips
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the buttermilk, eggs, and vanilla extract to the dry ingredients and stir just until combined. Do not overmix; small lumps are okay.
Gently fold in the mini chocolate chips. Let the batter rest for about 10 minutes.
Heat a skillet or griddle over medium-high heat and lightly grease it.
Pour 1/3 to 1/2 cup of batter onto the hot surface for each pancake. When bubbles form on the surface and the edges look set, flip and cook until golden brown on both sides.
Serve warm with butter and maple syrup, or extra chocolate chips if desired.
Notes
Swap mini chips with dark chocolate or white chocolate for variation.
Add cinnamon, banana slices, or a few berries for extra flavor.
Letting the batter rest helps make the pancakes fluffier.
Freeze leftovers with parchment between each pancake for easy reheating.
