Chocolate Chip Pancakes

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Weekends are meant for sleeping in and lazy indulgent breakfast like chocolate chip pancakes topped with strawberries and whip cream.

Chocolate Chip Pancakes on square white plate with strawberries

Chocolate Chip Pancakes

Buttery, fluffy, and full of chocolate, it just doesn’t get much better for an indulgent breakfast. Topped with strawberries and chocolate sauce, my kids know they are in for a treat! Trust me it is pretty rare for them to get chocolate for breakfast.

That being said it doesn’t get much easier than pancakes, which we love any time of day. I usually make a double batch and they will eat them for snacks or pop them in the toaster for breakfast throughout the week.

Fluffy and rich is the name of the pancake game. Whipping egg whites in a separate bowl is one way to do this, but I’ll admit that for pancakes, I don’t like spending the time or dirtying extra dishes. I like to use a combination of baking powder and baking soda and let the batter rest.

Resting the batter for 5-10 minutes, you will see bubbles on the surface. When it is covered in popped bubbles you are ready to start cooking pancakes. After you see LOTS of bubbles, stir in your chocolate chips, being careful not to over-mix. Two to three good stirs with a rubber spatula should be plenty.

For easy chocolate chip pancakes, any chocolate chips will do. Our favorite is milk chocolate chips. I use milk chocolate because they are sweet allowing me to skip adding sugar to the batter. However, semi-sweet or dark chocolate and quite tasty as well.

Chocolate Chip Pancakes stacked on square plate with berries and whipped cream

Chocolate Chip Pancake

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.

Pancakes with berries and whipped cream

Chocolate Chip Pancake Recipe

Knowing how to make chocolate chip pancakes fluffy is a combination of baking soda and powder along with the other ingredients:

  • all-purpose flour
  • sugar
  • baking powder
  • baking soda
  • kosher salt
  • buttermilk
  • eggs
  • butter
  • chocolate chips
  • vegetable or coconut oil

Instructions

  1. Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
  2. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the chocolate chips.
  3. Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
  4. Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
pancakes with chocolate chips, chocolate syrup, whipped cream, and berries

Homemade Pancakes

Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! You’re going to love this twist on the classic pancake breakfast.

Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu.

Banana nut pancakes are slightly sweet and deliciously nutty or try the combination of banana coconut. This is an easy breakfast-time treat for your favorite people.

Start the day with dessert? Yes, please! That’s how it feels when I’m eating peanut butter pancakes with chocolate chips for breakfast.

Pancakes are meant to be topped with more than just maple syrup. Brown Sugar Butter Syrup is amazing along with pie-fillings, like blueberry.

I am not sure there is a better salty-sweet pairing than bacon pancakes with maple syrup. It hits just right every single time.

pancakes with chocolate chips, chocolate syrup, whipped cream, and berries

Chocolate Chip Pancakes

Weekends are meant for sleeping in and lazy indulgent breakfast like chocolate chip pancakes topped with strawberries and whip cream.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Breakfast
Cuisine: American
Servings: 16 4-inch pancakes

Ingredients 

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • cups store-bought buttermilk
  • 2 eggs
  • ¼ cup butter melted
  • 1 cup chocolate chips
  • vegetable or coconut oil for the pan

Toppings

  • butter
  • maple syrup
  • whipped cream
  • chocolate sprinkles
  • chocolate syrup

Instructions

  • Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
  • Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the chocolate chips.
  • Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
  • Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Notes

While regular milk may be substituted for the buttermilk in this recipe, I strongly recommend making the recipe as written. (If you do choose to make these with regular milk, reduce the total amount of milk to 2 cups.)
Buttermilk is the not-so-secret ingredient that creates a very unique flavor and texture for these pancakes. We really like the contrast of the sweet and tangy pancakes with the chocolate chips.
And just a heads up, this is not a recipe where a Buttermilk Substitute will work the same way. You will want to use store-bought buttermilk for these pancakes. You can find it in the dairy case in most grocery stores.

Nutrition

Calories: 176kcal · Carbohydrates: 23g · Protein: 4g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 32mg · Sodium: 333mg · Potassium: 108mg · Fiber: 0.4g · Sugar: 10g · Vitamin A: 180IU · Calcium: 87mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
pancakes with chocolate chips, strawberries, whipped cream

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