Chocolate Chip Pancakes are soft, fluffy and filled with pockets of melty chocolate. Put a smile on their face with this classic breakfast treat!
The breakfast heaven
Pancakes are the perfect food. But if you improved them, you could add chocolate. These Chocolate Chip Pancakes are soft, fluffy and full of pockets of melt-in-your-mouth chocolate. In short, they are breakfast heaven!
Make magic out of Pantry Staples
You know how much I love pancakes. So it’s kind of amazing that I haven’t come up with a chocolate chip pancake recipe of my own until now! All you need are staples and chocolate chips to make breakfast an event the kids won’t forget.
Tip: How to prevent chocolate chips from melting in pancakes
If you want to prevent your chocolate chips from completely melting in chocolate chip pancakes, store them in the freezer. Don’t take them out until it’s time to add them to the batter. They’ll still get warm and soft, but they won’t melt as quickly!
What do I need to make chocolate chip pancakes?
- all purpose flour
- baking powder
- baking powder
- Kosher salt
- granulated sugar
- Big Eggs
- milk
- butter
- chocolate chips
- maple syrup for serving
- 2 tablespoon scoop
- Canola oil or non-stick canola oil spray
Quick tip: Don’t mix the pancake batter for too long
When making pancakes, it’s important not to over-mix the batter. Pancake batter should be lumpy!
If the instructions say, “Beat just until combined,” that means it’s okay to leave a few clumps. The lumps do not show up in cooked pancakes. But more importantly, mixing until you don’t see any lumps in the batter means you’re also breaking up the air bubbles that make your pancakes light and fluffy.
Over-mixing also activates the gluten in the flour, which can cause your pancakes to be rubbery and flat. And nobody wants a flat, gummy pancake!
How to make chocolate chip pancakes
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- Make a well in the center of the dry ingredients and add the beaten eggs and milk.
- Whisk until just combined.
- Add the melted butter and beat again until just incorporated. The dough will be lumpy.
- Stir in the chocolate chips. Let the dough rest while you heat the griddle.
- Heat a large skillet or skillet over medium-low heat. Spray or grease lightly with rapeseed oil.
- Using a 2-tablespoon scoop, pour the batter onto the griddle, making sure there is plenty of chocolate chips in each scoop, keeping each pancake a few inches apart to give them room to inflate and flip. Cook on one side until bubbles form on top, about 2 minutes; Then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Just turn around once.
More pancake recipes your family will love
- Wholemeal Banana Pancakes: A nutritious breakfast and a great start to the day!
- Blueberry Lemon Ricotta Blueberry Pancakes: Full of fresh blueberries and healthier with whole wheat flour. Coated in fresh blueberry maple syrup, these pancakes are the perfect breakfast!
- Pumpkin Chocolate Chip Pancakes: Fluffy pancakes lightly seasoned, loaded with pumpkin and made extra special with chocolate chips!
- sheet pancakes: Quick and easy pancakes take minutes to make, bake fluffy and taste just like a pancake should! Customize your toppings to easily satisfy and serve a hungry crowd!
How to serve and store chocolate chip pancakes
Serve immediately or place in a 200°F oven to keep warm until ready to serve. Garnish with butter, chocolate chips and maple syrup.
To Save leftover pancakes, let them cool completely. Then stack them in an airtight container or bag to store in the fridge for up to three days.
Freeze Allow leftover pancakes to cool completely. Then stack them between sheets of parchment paper and place them in a freezer-proof container or individually freezer bags. Store in the freezer for up to two months.
To warm up: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and reheat for about 20 seconds (30 seconds after freezing) or until warmed through. Or you can reheat them in the oven at 300F for about 5 minutes (10 minutes from frozen) or until heated through. And my favorite way to reheat pancakes is actually with the toaster. Just pop them in and toast them until they’re slightly crispy on the outside and warmed through.
If you make these chocolate chip pancakes and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!
xoxo,
Press
Description
Chocolate Chip Pancakes are soft, fluffy and filled with pockets of melty chocolate. Put a smile on their face with this classic breakfast treat!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 cups milk
- 4 tablespoons melted butter
- 1 cup chocolate chips
To serve:
- butter, for serving
- maple syrup for serving
- More chocolate chips to serve
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Make a well in the center of the dry ingredients and add the beaten eggs and milk. Whisk until just combined. Add the melted butter and beat again until just incorporated. The dough will be lumpy.
- Stir in the chocolate chips. Let the dough rest while you heat the griddle.
- Heat a large skillet or skillet over medium-low heat. Spray or grease lightly with rapeseed oil.
- Using a 2-tablespoon scoop, pour the batter onto the griddle, making sure there is plenty of chocolate chips in each scoop, keeping each pancake a few inches apart to give them room to inflate and flip. Cook on one side until bubbles form, about 2 minutes; Then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Just turn around once.
- Serve immediately or place in a 200°F oven to keep warm until ready to serve.
- Garnish with butter, chocolate chips and maple syrup.