Chocolate Chip Pancakes Recipe

A stack of chocolate chip pancakes topped wither butter

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

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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

Instructions

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.

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