Chocolate Chip Pancakes
Published Aug 01, 2025
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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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
Chocolate Chip Pancakes Ingredients
- 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
Chocolate Chip Pancake Recipe
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.
Notes
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t overmix the batter: A few lumps are fine! Overmixing makes the pancakes dense instead of fluffy.
- 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.
- Wait to flip until you see bubbles: Once the surface starts to bubble and the edges look set, that’s your cue to flip.
- 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.
- Use a measuring cup: For consistent size and even cooking, a ⅓-cup scoop works great for each pancake.
FAQs
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.
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
Comments
Wow! These are amazing. I usually make a boxed mix of buttermilk pancakes and we devour them. Decided to try these and they were so good! Way better than the boxed lol. We usually love bananas in our pancakes so will try that next time with the chocolate chips!
The kids definitely loved these! Fluffy and easy. I used mini chocolate chips and it was perfect!
I made these pancakes this morning because my daughter requested them for breakfast but we don’t have any boxed pancakes. Found your recipe online and fortunately we have the ingredients to make them. I was happy with this recipe because it’s really fluffy and doesn’t taste like metal. I will not be going to buy premixed pancakes in the store but I’ll save this recipe forever. Also my daughter won’t stop eating it. Will freeze the leftovers for tomorrow.
Aww, so happy you both love them!! Thank you so much, Mara!
@feelgoodfoodie, this recipe is on repeat over here, the 11 year old snack monster will hear of nothing else except “flappies” (they’re called flap jacks in South Africa & he’s nicknamed them) for breakfast.
Awesome!! Love that he’s calling them “flappies” haha. That’s amazing! So glad they’re a hit!!
Loved making those yummy fluffy pancakes for our first day of school. The chocolate chips are the perfect addition to those perfect pancakes, my kids gave them a 5⭐️ and do will I.
Aww, I love that!! Happy first day of school to your kids! So happy you all liked the pancakes!
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