These homemade chocolate chip pancakes are the perfect indulgent breakfast. Tall, fluffy, and chocolatey, they taste much better than IHOP’s!
These aren’t just regular pancakes. Dotted with warm and melted chocolate chips, these flapjacks are sensational in every bite.
And with this easy-peasy recipe, you can skip a visit to the diner and enjoy fluffy pancakes in your jammies!
Just be sure to double the batch. They’re so good that your whole family will come back for more.
Homemade Chocolate Chip Pancakes
It’s never easy to wake up at 6:00 am to make breakfast. But these fluffy chocolate chip pancakes are definitely worth the struggle.
Light, fluffy, and super chocolatey, they’re the best way to start your day.
Plus, pancakes aren’t that hard to make, even from scratch.
With this simple recipe, you can have them ready in just 30 minutes. The kids will love them, and they’ll quickly become a new family favorite.
Here are the ingredients you’ll need:
- All-purpose flour. The base of the batter. It provides structure for the pancakes.
- Granulated sugar. Just 1 tablespoon will give the pancakes a little sweetness. You can leave it out if you want savory pancakes.
- Ground cinnamon. For a bit of warmth.
- Baking powder. The leavening agent responsible for making the batter rise into light and fluffy pancakes.
- Salt. To balance out the sweetness.
- Eggs. They bind the ingredients and help create a thick batter.
- Milk. It saturates the flour, forming a thick batter. Buttermilk works great, too!
- Melted butter. For extra rich and decadent pancakes. You’ll use it twice – to add to the batter and to fry the pancakes.
- Vanilla extract. Flavor enhancer.
- Mini chocolate chips. Use good-quality chips like Guittard or Ghirardelli. I like to use dark or semi-sweet for just the right amount of decadence.
How to Make Chocolate Chip Pancakes
1. Start the batter. Mix the dry ingredients in one bowl. Then, whisk together the wet ingredients in another.
2. Combine the wet and dry ingredients. Mix gently until everything is combined. Do not overmix!
3. Let the batter rest. Letting the batter rest for 15 to 30 minutes isn’t a requirement. However, it WILL yield fluffier pancakes.
4. Pan-fry the pancakes. Be sure both the skillet and butter are preheated to medium. Flip the pancake over once bubbles start to pop. Cook the other side until golden brown.
Repeat until you’ve used all the batter. Then, serve, top, and enjoy!
Tips for the Best Chocolate Chip Pancakes
Believe it or not, even a recipe this simple has a few tips to make it easier! Here are my favorites:
- Use buttermilk. A thin, runny batter will make thin, flat pancakes. Use a thick liquid, such as buttermilk, to make a thick batter. Whole milk and yogurt also work.
- Use fresh baking powder. Otherwise, the pancakes won’t rise. Check the expiration date or check it for freshness by adding a spoonful to lemon juice. If it fizzes immediately, it’s fresh. If it doesn’t, it’s gone bad.
- Sift the dry ingredients. Doing so will help you avoid lumps in the batter.
- Don’t overmix. Use separate bowls for the wet and dry ingredients. Whisk them separately, and then combine. Stop mixing as soon as you no longer see streaks of flour in the batter.
- Let the batter rest. Just 15 to 30 minutes before cooking will yield fluffier pancakes. It’ll also allow some of the lumps to dissolve in the batter.
- Chill the chocolate chips. Pop them in the fridge for about 30 minutes before folding them into the batter. This will keep them from melting as badly. Also, don’t add them until right before you cook the pancakes to keep them from sinking to the bottom of the batter.
- Don’t overcrowd the pan. Otherwise, the temperature will drop. You want to keep the temperature at medium heat at all times.
- Wipe the pan between batches. Do this especially when the butter turns dark or there are lots of burned pancake bits left on it. It’ll prevent sticking and burning. Remember to regrease before adding more batter.
Need dairy-free pancakes or pancakes with crisp edges? Try some of these variations:
- Make healthier pancakes. Use whole wheat flour instead of all-purpose and eliminate the sugar. Substitute equal amounts of applesauce for butter and use low-fat milk.
- Make them dairy-free. Use cashew or almond milk instead of regular milk. Replace the eggs with an egg substitute.
- Want crisp edges? Be sure to preheat the butter before you pour the batter into the pan.
- Extra chocolate? Yes, please! Add 1/4 cup of cocoa powder into the dry mixture. Add a little more milk to saturate the batter if it gets too thick.
- Vary the chocolate. You can use any type of chocolate chips — including white chocolate! However, the darker the chocolate, the higher the melting point. If you don’t want them overly melted, stick to dark or semi-sweet.
- Make them ridiculously fluffy. Separate the egg yolks from the whites. Beat the egg whites to stiff peaks and gently fold them into the batter.
How to Store
Did you know you can store — or even freeze! — leftover pancakes? You can! Here’s how:
- To store. Transfer cooled pancakes in Ziploc bags or an airtight container. Store them in the fridge for 2-3 days.
- To freeze. Place pancakes in a freezer-safe container with layers of parchment paper between them. Freeze for up to 2 months.
- To reheat. Reheat chilled pancakes in the microwave in 10-second intervals until warm. Stick frozen pancakes in the toaster for 1 to 2 minutes.
Don’t get me wrong, these chocolate chip pancakes are perfect on their own. But pancakes need toppings! They’re half the fun!
Here are some of my favorites:
- Butter and maple syrup. I mean, duh.
- Chocolate on chocolate on chocolate. Drizzle the pancakes with chocolate syrup and sprinkle more chocolate chips or chocolate sprinkles on top.
- Peanut butter and bananas. A heavenly combination of sweet and salty flavors.
- Fruit. Use anything from fresh fruits and berries to jams and preserves.
- Something crunchy. Toasted walnuts, pecans, almonds — pick your favorite.
- Bacon. Decadent chocolate plus crispy and smoky crumbled bacon? Why not?
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