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–+ servings
A stack of chocolate chip pancakes topped wither butter
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5 from 17 votes

Chocolate Chip Pancakes Recipe

Chocolate Chip Pancakes are soft, fluffy, and packed with melty chocolate chips for an easy family breakfast made with simple ingredients.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Kristyn Merkley

Ingredients

  • 2½ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 2 cups milk
  • ½ cup butter melted
  • 2 teaspoons vanilla extract
  • ⅔ cup chocolate chips

Instructions

  • Heat a griddle to about 350°F, or heat a nonstick skillet over medium-low to medium heat.
  • Combine flour, sugar, cinnamon baking powder, and salt in a large bowl.
  • In a separate bowl mix together eggs, milk, butter, and vanilla. Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine. Do not over-mix. Let the batter rest for about 5 minutes before cooking.
  • Fold in chocolate chips and pour about ¼ cup batter onto the hot griddle for each pancake.
  • Flip when bubbles form and begin to pop on the surface and the edges look set. If the pancakes are browning before the centers cook through, lower the heat. Chocolate chips can scorch on a pan that is too hot.
  • KEEP THEM WARM. Place finished pancakes on a baking sheet in a 200°F oven while you cook the remaining batches.

Video

Notes

Recipe Tips.
  • Mix the dry ingredients together first so the baking powder, salt, cinnamon, and sugar are evenly distributed.
  • Let the melted butter cool slightly before adding it to the eggs and milk so it does not cook the eggs.
  • Fold the chocolate chips in gently so they stay evenly distributed throughout the batter. Mini chocolate chips can be used as well.
  • Flip the pancakes when bubbles form on top and the edges begin to look set.
  • Make-ahead tip: cook the pancakes ahead of time, refrigerate or freeze them, then reheat in the toaster, microwave, or oven when ready to serve.
Store. Refrigerate leftover pancakes in an airtight container for up to 4 days. Warm in the microwave, toaster, skillet, or oven until heated through. 
Freeze. Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months. See How to Freeze Pancakes for more tips.

Nutrition

Serving: 4g | Calories: 810kcal | Carbohydrates: 95g | Protein: 19g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 610mg | Potassium: 944mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1212IU | Vitamin C: 1mg | Calcium: 491mg | Iron: 5mg