Quick Description
These Chocolate Chip Pancakes are fluffy, indulgent, and packed with gooey chocolate chips in every bite. Lightly dusted with powdered sugar and served with maple syrup, they’re the perfect sweet breakfast or brunch treat. They’re simple to make and even easier to enjoy!
Servings & Timing
- Serves: 2–3 (about 6 medium pancakes)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Protein: ~8–10 g per serving
- Calories: ~350 kcal per serving (depends on toppings)
Ingredients List
For the Pancakes
- 1 cup (120 g) all-purpose flour
- 2 tbsp granulated sugar (or sweetener of choice)
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¾ cup (180 ml) milk (dairy or plant-based)
- 2 tbsp unsalted butter, melted (plus more for the pan)
- 1 tsp vanilla extract
- ¼ cup (45 g) mini chocolate chips (or more if desired)
- Optional: ¼ tsp cinnamon for extra flavor
For Serving
- Maple syrup
- Powdered sugar
- Extra chocolate chips or berries (optional)
Step-by-Step Method
Step 1 – Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). This ensures everything is evenly distributed before adding the wet ingredients.
Step 2 – Combine Wet Ingredients
In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract together until fully combined.
Step 3 – Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined. Be careful not to overmix — a few lumps are fine.
If the batter seems too thick, add a tablespoon more milk to reach your desired consistency.
Step 4 – Add the Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
Step 5 – Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter in it.
Once the pan is hot, ladle about ¼ cup of batter for each pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Step 6 – Serve
Stack the pancakes on a plate, drizzle with maple syrup, and dust with a light sprinkle of powdered sugar.
For extra indulgence, add a handful of chocolate chips, berries, or even a dollop of whipped cream on top.
Why This Recipe Is Special
- Fluffy and Light – The pancakes turn out perfectly fluffy thanks to the combination of baking powder and the right amount of milk.
- Chocolate Lover’s Dream – Loaded with melty chocolate chips in every bite, these pancakes are a treat for anyone with a sweet tooth.
- Quick and Easy – Simple ingredients and minimal steps mean you can make these pancakes in no time for breakfast, brunch, or a dessert.
- Customizable – Add your favorite mix-ins like nuts, fruit, or even a bit of peanut butter for an extra layer of flavor.
- Kid-Friendly – These pancakes are great for kids (and adults) who love chocolate and fluffy pancakes.
Extra Tips for Better Taste
- Don’t Overmix the Batter – Overmixing can make the pancakes tough. Stir just until combined for soft, fluffy pancakes.
- Add More Chocolate Chips – For an extra indulgent breakfast, feel free to add more chocolate chips to the batter or sprinkle extra on top.
- Use a Hot Pan – Make sure the pan is preheated and the butter is sizzling before you add the batter to get the best texture.
- Make it Vegan – Substitute the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and butter for a vegan version.
- Make-Ahead Option – Make a big batch of pancakes and freeze the leftovers. Reheat them in the toaster for a quick, easy breakfast.
Ingredient Details & Substitutions
| Ingredient | Substitute | Flavor / Texture Effect |
|---|---|---|
| Flour | Almond flour (for gluten-free) | Almond flour will make the pancakes denser but still delicious. |
| Milk | Plant-based milk (almond, oat, coconut) | Adjust consistency as needed. |
| Butter | Coconut oil or vegetable oil | Coconut oil adds a mild coconut flavor. |
| Egg | Flax egg or chia egg | Vegan-friendly alternative. |
| Mini chocolate chips | Chopped dark chocolate or white chocolate chips | Dark chocolate will give a richer taste, white chocolate adds sweetness. |
Recipe Variations & Serving Suggestions
1. Nutty Pancakes
Add chopped walnuts or pecans to the batter for extra crunch and flavor.
2. Berry Pancakes
Fold in blueberries, strawberries, or raspberries for a fruity twist.
3. Peanut Butter Chocolate Pancakes
Swirl peanut butter into the pancake batter for an extra layer of flavor that pairs perfectly with chocolate.
4. Banana Pancakes
Top the pancakes with sliced bananas and extra chocolate chips for a banana-chocolate combo.
Storage & Make-Ahead
- Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3–4 days.
- Freeze: To freeze, layer pancakes with parchment paper and place in a ziplock bag for up to 2 months. Reheat in the toaster or microwave.
- Make-Ahead: You can mix the dry ingredients ahead of time and store them in a sealed container for up to a week, then just add the wet ingredients when ready to cook.
Nutrition Details (per serving, based on 2 servings)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 8 g |
| Carbohydrates | 50 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 15 g |
| Calcium | 6% DV |
| Sodium | 350 mg |
Values may vary based on ingredient brands and portion sizes.
Final Thoughts
These Chocolate Chip Pancakes are the ultimate treat for anyone craving a sweet breakfast or brunch. They’re rich, fluffy, and filled with chocolatey goodness, making them a crowd-pleaser for both kids and adults. Whether served with a drizzle of maple syrup or topped with whipped cream, these pancakes are sure to make your morning special.
