By: Becky Hardin
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This recipe for tasty, homemade, Chocolate Chip Pancakes is about to become your favorite! Easy to make, fluffy and light, and drizzled in a rich chocolate syrup. These are the perfect weekend breakfast or brunch treat, and ensure perfectly cooked pancakes every time!
Table of Contents
What’s in this Chocolate Chip Pancake Recipe?
We love lazy weekend breakfasts with the whole family, and these pancakes are a real treat to serve everyone! Super easy to make, but everyone will think you’ve spent hours slaving over these!
- Eggs: Egg yolks add moisture and richness to the pancakes, while beaten egg whites make them light and fluffy.
- Flour: All-purpose flour gives these pancakes structure.
- Sugar: Granulated sugar sweetens the pancakes.
- Baking Powder: Helps the pancakes rise light and fluffy.
- Milk: Whole milk adds richness and moisture to the pancakes.
- Butter: Unsalted butter adds richness and moisture to the pancakes and helps them to cook up golden brown.
- Extracts: Pure vanilla extract and almond extract enhance the sweetness of the pancakes.
- Chocolate Chips: We like Ghirardelli milk chocolate chips, but any kind will do!
Variations on Homemade Chocolate Chip Pancakes
These pancakes are super versatile. Swap out the milk chocolate chips for semisweet or dark chocolate chips, white chocolate chips, butterscotch chips, mint chips, or even peanut butter chips. Virtually any flavor of baking chip will work in this recipe! You can also add some chopped nuts or sprinkles for a little pizzaz.
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How to Store and Reheat
Store leftover chocolate chip pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
How to Freeze
Freeze chocolate chip pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Serving Suggestions
The chocolate syrup that is drizzled over these pancakes is so rich and delicious; it really pulls everything together. This syrup can be made ahead of time and it keeps in the fridge for up to 2 months, so be sure to make a big batch! Top the chocolate chip pancakes with whipped cream and chocolate chips, and drizzle over some of this syrup. Heaven on a plate!
Notes from the Test Kitchen
We love how easy these delicious pancakes are to make, you can easily make six servings in less than twenty minutes. Healthy they are not, but my goodness they are delicious! This is our go-to pancake recipe for when we have guests and they have never disappointed! Go on, treat yourselves!
5-Star Review
“For years I have tried to find a good pancake recipe!
This is the BEST ever! Heavenly! Fluffy, light and delicious!
Thank you for sharing this with the rest of us mortals!” -Armand
Recipe
Chocolate Chip Pancakes Recipe
4.69 from 16 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 20 minutes minutes
Serves8 pancakes
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These chocolate chip pancakes are made from scratch and they are so much better than the ones you will make from a store-bought mix. Grown-ups and kids all love these – in fact they go crazy for them!
Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Pancakes
- 3 large eggs 150 grams, separated
- 2 cups all-purpose flour 240 grams
- 6 tablespoons granulated sugar 75 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- 1½ cups whole milk 341 grams
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- ½ teaspoon pure vanilla extract 2 grams
- ⅛ teaspoon almond extract
- 2 tablespoons unsalted butter 28 grams (¼ stick), divided (for cooking)
- 2 cups chocolate chips 340 grams, divided Ghirardelli milk chocolate chips recommended
- Whipped cream for serving
- ¾ cup Chocolate Pancake Syrup (click for recipe!)
Recommended Equipment
Kitchen Scale (optional)
Instructions
For the Pancakes
Preheat oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked.
In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside.
3 large eggs
In another medium mixing bowl, whisk the flour, sugar, baking powder, and salt together; set aside.
2 cups all-purpose flour, 6 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt
In a large bowl, beat the egg yolks, milk, melted butter, vanilla, and almond extract together. Mix until fully incorporated, about 2 minutes.
1½ cups whole milk, ½ teaspoon pure vanilla extract, 6 tablespoons unsalted butter, ⅛ teaspoon almond extract
Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. There should be room for 4 pancakes on the griddle.
2 tablespoons unsalted butter
When the batter begins to bubble, sprinkle chocolate chips over each pancake.
2 cups chocolate chips
When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
Repeat the process, adding extra butter when needed.
Serve with Chocolate Pancake Syrup and whipped cream.
Whipped cream, ¾ cup Chocolate Pancake Syrup
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- To prevent your chocolate chips from sinking, you can coat them in a little flour before you add them.
- You can make these ahead of time, just keep them in the fridge and reheat in a skillet.
- Flip your pancakes when they have stopped bubbling.
- Feel free to add some fresh fruit toppings!
Storage:Store chocolate chip pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store easy chocolate syrup in an airtight container in the refrigerator for up to 2 months.
Nutrition Information
Serving: 1pancake Calories: 546kcal (27%) Carbohydrates: 79g (26%) Protein: 7g (14%) Fat: 23g (35%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.5g Cholesterol: 114mg (38%) Sodium: 367mg (16%) Potassium: 160mg (5%) Fiber: 1g (4%) Sugar: 51g (57%) Vitamin A: 525IU (11%) Vitamin C: 0.03mg Calcium: 138mg (14%) Iron: 2mg (11%)
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How to Make Chocolate Chip Pancakes Step by Step
Whip the Egg Whites: Preheat your oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked. In a medium bowl, beat 3 large egg whites with a hand mixer until stiff peaks form. Set aside.
Mix the Dry Ingredients: In another medium mixing bowl, whisk 2 cups of all-purpose flour, 6 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt together; set aside.
Beat the Wet Ingredients: In a large bowl, beat 3 large egg yolks, 1½ cups of whole milk, ½ teaspoon of pure vanilla extract, 6 tablespoons of melted unsalted butter, and ⅛ teaspoon of almond extract together. Mix until fully incorporated, about 2 minutes.
Combine the Wet and Dry Ingredients: Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
Fold in the Egg Whites: Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
Cook the Pancakes: Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. When the batter begins to bubble, sprinkle abut ¼ cup of chocolate chips over each pancake.
Flip the Pancakes: When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
Continue Cooking the Pancakes in Batches: Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm. Repeat the process, adding extra butter when needed.
Serve the Pancakes with Syrup: Serve with Chocolate Pancake Syrup and whipped cream.
How do you keep chocolate chips from melting in pancakes?
To keep the chips from melting into the pancakes, you can fold them into the batter to insulate them, freeze the chips for a few hours before adding them to the batter, or add the chips to the pancakes after they’ve been poured into the skillet, then top with more batter to insulate them.
What is the secret to making the best pancakes?
The secret to great pancakes is not to overmix the batter. A few lumps are okay and even encouraged for light and fluffy pancakes!
Should you let pancake batter rest before using?
While you certainly don’t need to, a 10-minute rest will help the pancakes rise even higher, so give it a try if your pancakes are turning out thin.
Do chocolate chip pancakes need to be refrigerated?
Yes, these pancakes need to be refrigerated to prevent spoiling.
More Breakfast Recipes To Try
- Bacon Pancakes
- Bulletproof Coffee
- Cinnamon Sugar Biscuit Bites
- Ham and Potato Casserole
- Apple Cider Mimosas
- Home Fries
- Breakfast Pizza
