Chocolate Chip Pancakes

Yumna Jawad

Updated Sep 01, 2025

5 from 33 votes

Homemade chocolate chip pancakes made with flour, brown sugar, eggs, and real butter with semi-sweet chocolate chips folded in. Ready in 15!

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Prep Time 10 minutes
Servings 4 servings
Comments
72

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Plate of homemade chocolate chip pancakes stacked up with maple syrup being poured on top.
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Homemade Chocolate Chip Pancakes Are so good!

I don’t make homemade chocolate chip pancakes that often on weekday mornings (just being truthful). But when the weekend comes and I’ve got a little more breathing room, these chocolate chip pancakes are usually what I’m pulling out. AND this makes it easier for me to double the batch and stash extras in the freezer for weekday mornings, without actually cooking. All in all, though, they’re easy to throw together from scratch and my kiddos love them (obviously, chocolate chips).

Happy Cooking!
– Yumna

This recipe was part of our monthly Cooking Challenge for August 2025!

Chocolate Chip Pancakes Ingredients

Ingredients for recipe: flour, butter, eggs, brown sugar, baking power, salt and chocolate chips.
  • Dry ingredients: All-purpose flour, light brown sugar, baking powder, salt, semi-sweet chocolate chips
  • Wet ingredients: Unsalted butter (melted), eggs, milk, plus cooking spray for the pan and butter/maple syrup for serving

How to Make Chocolate Chip Pancakes

Melted butter, eggs and butter in a bowl.
Step 1: In a large bowl, melt the butter. Add the eggs and milk and whisk until well-blended.
Egg mixture in a bowl with dry ingredients added on top.
Step 2: Add the dry mixture and whisk until well combined.
Pancake batter in a bowl with chocolate chips added.
Step 3: Fold in the chocolate chips and stir until evenly distributed.
Homemade chocolate chip pancake batter in a large bowl.
Step 4: The batter may be lumpy but that’s ok.
Four pancakes on a griddle before cooking.
Step 5: Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan.
Pancakes after flipping on griddle.
Step 6: Cook until the pancakes are puffed on top and golden brown on the bottom. Then flip and cook on the other side until risen and cooked through.
Chocolate chip pancake recipe.

Chocolate Chip Pancake Recipe

Author: Yumna Jawad
5 from 33 votes
Homemade chocolate chip pancakes made with flour, brown sugar, eggs, and real butter with semi-sweet chocolate chips folded in. Ready in 15!
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Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings4 servings
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Ingredients
  

  • 1 ½ cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 cup milk
  • ½ cup semi-sweet chocolate chips
  • Cooking spray for greasing the pan
  • Butter and maple syrup for serving

Instructions

  • In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
  • In another larger bowl, melt the butter. Add the eggs and milk and whisk until well-blended. Add the dry mixture and whisk until well combined. Fold in the chocolate chips and stir until evenly distributed. The batter may be lumpy but that’s ok.
  • Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
  • Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes. Then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
  • Serve with butter, maple syrup, and fresh fruit, as desired.

Equipment

Notes

Storage: Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the fridge for up to 4 days. To keep them from sticking together, you can place a piece of parchment paper between layers.
Reheating:
  • Microwave: Wrap a stack of 2–3 pancakes in a damp paper towel and microwave for about 30–45 seconds until warm.
  • Toaster or toaster oven: This works great for a little crispness on the outside—just heat on medium until warmed through.
  • Skillet: Reheat over medium-low heat for a couple of minutes on each side.
Freezing: Lay cooled pancakes in a single layer on a baking sheet and freeze until solid, about an hour. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
To reheat from frozen: Pop them straight in the toaster or warm in the microwave for 60–90 seconds (stacked with a damp paper towel). You can also reheat in the oven at 350°F for 10 minutes, covered with foil to avoid drying out.

Nutrition

Serving: 2pancakes, Calories: 448kcal, Carbohydrates: 57g, Protein: 11g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 117mg, Sodium: 528mg, Potassium: 314mg, Fiber: 3g, Sugar: 17g, Vitamin A: 421IU, Calcium: 293mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Tips

  1. Don’t overmix the batter: A few lumps are fine! Overmixing makes the pancakes dense instead of fluffy.
  2. Use room temp ingredients if you can: Especially the eggs and milk. It helps the batter mix more evenly and gives you a better texture.
  3. Wait to flip until you see bubbles: Once the surface starts to bubble and the edges look set, that’s your cue to flip.
  4. Keep them warm in the oven: If you’re cooking in batches, place the pancakes on a baking sheet in a 200°F oven to keep them warm without drying out.
  5. Use a measuring cup: For consistent size and even cooking, a ⅓-cup scoop works great for each pancake.

FAQs

How do I store and reheat chocolate chip pancakes?

Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the fridge for up to 4 days. To keep them from sticking together, you can place a piece of parchment paper between layers.

Reheat
Microwave: Wrap a stack of 2–3 pancakes in a damp paper towel and microwave for about 30–45 seconds until warm.
Toaster or toaster oven: This works great for a little crispness on the outside—just heat on medium until warmed through.
Skillet: Reheat over medium-low heat for a couple minutes on each side.

Can I freeze chocolate chip pancakes?

Lay cooled pancakes in a single layer on a baking sheet and freeze until solid, about an hour. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.
To reheat from frozen: Pop them straight in the toaster or warm in the microwave for 60–90 seconds (stacked with a damp paper towel). You can also reheat in the oven at 350°F for 10 minutes, covered with foil to avoid drying out

Easy chocolate chip pancakes recipe on a plate with a bite cut out of stack.

More Pancake Recipes

5 from 33 votes

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Comments

  1. Carrie Keneaster says:

    These were very yummy and I got thumbs up from my two little ones. They were easy to make and very fluffy. I will make these again. Also, my tip is to use mini chocolate chips so they’re less overwhelming. Thanks for the recipe!

    Reply
    1. Yumna J. says:

      Aww, so happy your little ones loved them!! Thank you so much!

      Reply
  2. Jenna F says:

    Chocolate chip pancakes are my favorite and these are absolutely delicious! Perfect to make for brunch! Super easy recipe to follow as well! Thank you!

    Reply
    1. Yumna J. says:

      Yay, I’m so happy you loved them!! You’re welcome!

      Reply
  3. Salma B says:

    These are really good! They are great to make ahead and freeze, perfect for back to school!

    Reply
    1. Yumna J. says:

      Yes, I love that!! So happy you like them, Salma!

      Reply
  4. Dawn Parsons says:

    So quick and easy and very delicious! Will make again and again!

    Reply
    1. Yumna J. says:

      Yay! So glad you liked them!!

      Reply

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