I have to confess something—I’m obsessed with pancakes. One morning, I thought, “Why not make my favorite breakfast even better?” That’s when I added chocolate chips.
The result? Pure happiness on a plate. These chocolate chip pancakes are fluffy, sweet, and filled with melted chocolate pockets that make every bite unforgettable.
Trust me, if you love pancakes (or chocolate), you’ll love this recipe. Let’s get into it.
Ingredients You’ll Need
The best thing about this recipe is that the ingredients are simple—you probably already have them at home. Here’s what you’ll need:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or regular milk + 1 tsp lemon juice)
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- ½ cup chocolate chips (I use semi-sweet)
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This step makes sure everything is well combined so your pancakes rise perfectly.
2. Prepare the Wet Mix
In another bowl, whisk the buttermilk, egg, and melted butter. This gives your pancakes that rich and fluffy texture.
3. Combine Wet and Dry
Gently mix the wet ingredients into the dry. Don’t overmix—the batter should be a little lumpy. Overmixing makes pancakes tough instead of soft.
4. Add the Chocolate Chips
Fold in the chocolate chips. Be gentle so they spread nicely in the batter without sinking to the bottom.
5. Cook the Pancakes
Heat a pan or skillet over medium heat and add a little butter. Pour ¼ cup of batter for each pancake. Cook until bubbles form on top, then flip and cook for another 1–2 minutes.
Why These Pancakes Are Special
I’ve tried many pancake recipes, but this one wins every time. The buttermilk makes them fluffy, the melted butter adds richness, and the chocolate chips—well, they make you smile with every bite. It’s the perfect mix of sweet and soft.
Tips for the Perfect Pancakes
- Don’t skip the buttermilk – It makes pancakes softer and gives a slight tangy flavor.
- Cook on medium heat – Too hot and they’ll burn outside while staying raw inside.
- Use the right chocolate chips – Semi-sweet works best because it balances the sweetness.
- Grease lightly – Too much butter makes pancakes greasy, too little and they’ll stick.
Serving Ideas
Here’s how I like to serve mine:
- With a drizzle of maple syrup
- Topped with extra chocolate chips
- Fresh strawberries or bananas on the side
- A dollop of whipped cream if you’re feeling fancy
FAQs About Chocolate Chip Pancakes
Q: Can I use regular milk instead of buttermilk?
Yes! Just add 1 tsp lemon juice or vinegar to the milk and let it sit for 5 minutes.
Q: Can I make the batter ahead of time?
It’s better fresh, but you can mix dry and wet separately the night before and combine in the morning.
Q: Can I freeze chocolate chip pancakes?
Absolutely! Cook, cool, and freeze them. Reheat in a toaster or oven.
Q: What if I don’t have chocolate chips?
You can chop up a chocolate bar and use that instead.
Final Thoughts
These chocolate chip pancakes aren’t just breakfast—they’re comfort food. Every bite feels warm, fluffy, and chocolatey. Whether you’re making them for family, friends, or just yourself (like I often do), this recipe never disappoints.