Delicious and Fluffy Chocolate Chip Pancakes served with a Macadamia Almond Buttermilk Syrup that is out of this world.
Pancakes have got to be one of the best breakfast foods out there. Not only are they easy and inexpensive, but they can be easily changed up based on the ingredients you add to the mix, like blueberry pancakes, funfetti pancakes, or these chocolate chip ones!
Classic Syrup with A Twist
My whole family loves pancakes so you better believe we have them a few times a month. The kids’ favorite version is Chocolate Chip Pancakes, and who could blame them? You’re adding chocolate to batter and covering it in sugar-y syrup. YUMMY!
We also made our classic Buttermilk Syrup, but my sister insisted we add some macadamia nuts and a little almond extract. It reminded her of a breakfast she had in Hawaii not too long ago, and I admit it made the pancakes even more delicious.
Fortunately, these pancakes are great with ANY kind of syrup, but they will definitely be our new go-to chocolate chip pancake recipe!
How to make chocolate chip pancakes
PREP. Preheat griddle or frying pan.
BATTER. Combine flour, sugar, cinnamon baking powder and salt in a large bowl. In a separate bowl mix together eggs, milk, butter and vanilla. Add to dry ingredients and beat until smooth, then fold in chocolate chips.
COOK. Spoon batter into frying pan at the desired size. Flip when top begins to bubble, and cook an additional minute.
Using a griddle: Simply spread out the batter equidistant from each other on the griddle. This does make it more of a balancing act but it works great for making pancakes for a big family.
Can you use whole wheat flour instead of white flour? Yes, you will have to change the measurements because for every cup of white flour, you only need to use ¾ cup of whole wheat flour along with an additional 2 teaspoons of liquid.
How do dark chocolate chips fair with this recipe? While milk chocolate chips are our favorite, dark chocolate chips would also work well. It would give you a much richer flavor. You could even use white chocolate or butterscotch chips!
We prefer milk chocolate chips, but semi-sweet work great too!
Make ahead for another day!
Pancakes are the perfect make ahead breakfast that can be made in advance and then reheated when ready to use.
HOW TO FREEZE + REHEAT PANCAKES:
- Layer the pancakes between sheets of wax paper and pop them in a ziploc bag and lay it flat in the freezer.
- They should be fine for 2 months in the freezer.
- To reheat them you can either use the microwave or the oven.
- When using the microwave heat them up for a minute to a minute and a half.
- For the oven place the pancakes on a cookie sheet and cover them with foil. Bake at 375 for 8-10 minutes.
You can make regular buttermilk syrup or make the Hawaiian version (Macadamia Almond Syrup) we love so much (which has almond extract instead of vanilla) plus one cup of chopped macadamia nuts.
Both are great, so you can’t go wrong with either! If you make the homemade version, take note on how to store it:
How can you store the leftover syrup? In an airtight container in the fridge, homemade syrup can stay fresh for about a month.
Wishing I had a stack of these bad boys right now!! Would love to know what other ingredients you’ve added to your pancakes and how they turned out.
For more pancakes recipes, check out:
- Lemon Ricotta Pancakes
- Lemon Poppyseed Pancakes
- Apple Pancakes
- Brown Sugar Peach Pancakes
- Buttermilk Pancakes
- Blueberry Pancakes
Chocolate Chip Pancakes Recipe
- 2 1/2 cups flour
- 2 tbsp sugar
- 1/2 tsp cinnamon
- 2 tbsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups milk
- 1/2 cup butter melted
- 2 tsp vanilla
- 2/3 cup chocolate chips
Preheat griddle or frying pan.
Combine flour, sugar, cinnamon baking powder and salt in a large bowl.
In a separate bowl mix together eggs, milk, butter and vanilla. Add to dry ingredients and beat until smooth.
Fold in chocolate chips and spoon batter into frying pan at the desired size.
Flip when top begins to bubble, and cook an additional minute.