Chocolate chip pancakes are light and fluffy. They make the perfect weekend morning brunch! You can top them with butter, maple syrup, powdered sugar or whipped cream.
Light and Fluffy Chocolate Chip Pancakes
These pancakes couldn't be easier to make! The base pancake recipe is my go-to for all pancake flavors. It creates the perfect light and fluffy pancake that can be topped with almost anything.
These can be whipped up pretty fast. First, the dry ingredients and wet ingredients are mixed separately and then combined. It's important not to overmix the batter, and let it have a few lumps - this will create the perfect fluffiness. Lastly, mini chocolate chips are folded into the batter. Now the pancakes are ready to be cooked on your heated pan and turned into golden brown deliciousness!
Recipe Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ cups milk
- ¼ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
How To Make Chocolate Chip Pancakes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a large bowl, mix together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
STEP 2: In a separate medium bowl, add the 1 ½ cups milk, ¼ cup melted butter (it should be cooled to room temperature), 2 eggs, and 1 tsp vanilla extract. Beat together using a whisk.
STEP 3: Pour the wet ingredients into the dry ingredients bowl. Mix together until combined. It's okay if there are some lumps in the batter.
STEP 4: Fold in ½ cup mini chocolate chips to the batter using a spatula.
STEP 5: Heat a frying pan or electric griddle over medium-high heat. Spray it with non-stick cooking spray.
STEP 6: Scoop ½ cup of pancake batter onto the pan (you can also use ⅓ cup for smaller pancakes). Cook until small bubbles appear on the surface, then flip over. Cook until pancakes are golden brown, then remove from heat and add to a plate.
STEP 7: Repeat with the rest of the batter until all pancakes are made. Serve pancakes with butter, pure maple syrup or whipped cream.
Recipe Tips
- Ingredients to make perfect pancake batter should only be mixed until it's combined. The batter should naturally have a few lumps. Do not overmix as this will create dense pancakes.
- Use a measuring cup to pour the batter onto your heated pan. This way each pancake will be the same size.
- I find that mini chocolate chips work best, but you can also use regular-sized chocolate chips.
How To Store Leftovers
- Refrigerate - Store in an airtight container or plastic bag in the fridge up to 5 days.
- To Freeze - Once pancakes are completely cooled, place them in a good quality freezer bag and seal tightly removing as much air as possible. These pancakes can be stored in the freezer for up to 3 months if sealed well.
- To Reheat - Wrap pancakes in paper towel and reheat in the microwave for 30 seconds or until warmed through.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 ½ cups milk
- ¼ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a large bowl, mix together 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- In a separate medium bowl, add the 1 ½ cups milk, ¼ cup melted butter (it should be cooled to room temperature), 2 eggs, and 1 tsp vanilla extract. Beat together using a whisk.
- Pour the wet ingredients into the dry ingredients bowl. Mix together until combined. It's okay if there are some lumps in the batter.
- Fold in ½ cup mini chocolate chips to the batter using a spatula.
- Heat a frying pan or electric griddle over medium-high heat. Spray it with non-stick cooking spray.
- Scoop ½ cup of pancake batter onto the pan (you can also use ⅓ cup for smaller pancakes). Cook until small bubbles appear on the surface, then flip over. Cook until pancakes are golden brown, then remove from heat and add to a plate.
- Repeat with the rest of the batter until all pancakes are made. Serve pancakes with butter, pure maple syrup or whipped cream.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Amber says
Another thing I would add, melt the butter first so it has time to cool. Then add it last.
Lauren says
These were great. 2/3 of my kids ate at least 4 of them. I used 1/4 cup of batter per pancake and made 15.5 pancakes.
The only thing I would change is to include "add sugar" with the other dry ingredients in the first instruction 🙂
Thanks! Will definitely use this recipe again.