Chocolate Chip Pancakes Recipe

Overview

These chocolate chip pancakes are tender, fluffy, and lightly crisp around the edges, with melted chocolate chips scattered throughout. The batter uses buttermilk for a gentle tang and enough richness to keep the pancakes soft without making them heavy.

For the best texture, mix the batter only until the flour disappears and cook the pancakes over medium-low heat. The lower temperature gives the centers time to cook before the chocolate chips on the surface become too dark.

Ingredients

• 2 cups (240 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, lightly beaten
• 1 3/4 cups (420 ml) buttermilk, plus 1 to 2 tablespoons if needed
• 4 tablespoons (56 g) unsalted butter, melted and cooled slightly, plus more for the pan
• 1 teaspoon vanilla extract
• 3/4 cup (130 g) semisweet chocolate chips, plus a few extra for topping if desired
• Maple syrup, for serving

How to make it

1. Prepare the batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl or measuring jug, whisk the eggs, buttermilk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir with a whisk or rubber spatula just until no large dry patches remain. A few small lumps are fine.

2. Add the chocolate chips. Fold in the chocolate chips with two or three gentle strokes. Do not keep mixing to make the batter perfectly smooth; overmixing develops the gluten and can make the pancakes chewy instead of tender. Let the batter rest for 5 minutes while the pan heats.

3. Heat the pan. Place a large nonstick skillet or griddle over medium-low heat. Add a small pat of butter and spread it into a thin film. The pan is ready when a drop of water sizzles gently and evaporates within a few seconds. If the butter immediately turns dark brown, lower the heat before adding batter.

4. Cook the first side. Scoop about 1/4 cup of batter for each pancake, leaving space between them. If you want to reduce the chance of exposed chocolate burning, sprinkle a few additional chips over the top rather than pressing many into the pan-facing side. Cook for 2 to 3 minutes, until bubbles rise and pop across the surface, the edges look set, and the underside is golden brown.

5. Flip and finish. Slide a wide spatula fully underneath each pancake and turn it in one confident motion. Cook the second side for 1 to 2 minutes. The pancake is done when it feels springy when pressed lightly in the center and no wet batter appears at the edge. Transfer to a plate and continue with the remaining batter, adding a little butter to the pan as needed.

6. Serve. Serve the pancakes warm with maple syrup and, if desired, a small pat of butter. Keep finished pancakes in a single layer on a plate, or place them on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20 minutes while you finish cooking.

Expert tips

• Use medium-low heat: Chocolate chips can scorch before the pancake is cooked if the pan is too hot. A slower cook produces a more evenly browned surface.
• Adjust the batter carefully: If it looks thick and does not slowly spread when scooped, stir in 1 tablespoon of buttermilk at a time. It should be thick but pourable, not runny.
• Prevent sticking: Use a thin layer of butter rather than a large puddle. Excess butter can fry the edges unevenly and make the surface patchy.
• For more even chocolate: Use mini chocolate chips, or toss the chips with 1 teaspoon of the measured flour before folding them in. This helps distribute them through the batter.
• If you only have milk: Make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 3/4 cups milk. Let it stand for 5 minutes before using. The flavor will be slightly less tangy than pancakes made with buttermilk.
• For a lighter chocolate flavor: Replace up to half of the semisweet chips with milk chocolate chips. Avoid using only very large chunks, which can create hot pockets and make flipping harder.

Serving and storage

Serve the pancakes warm with maple syrup, whipped cream, sliced bananas, or fresh berries. For another fruit-filled breakfast option, see these homemade blueberry pancakes.

Cool leftover pancakes completely, then refrigerate them in an airtight container for up to 3 days. Place parchment between layers if you want to keep them from sticking. Reheat in a toaster, toaster oven, or skillet over low heat until warmed through. You can also freeze them in a single layer until firm, then transfer them to a freezer bag for up to 2 months. Reheat from frozen in a toaster or toaster oven, checking that the centers are hot before serving.

Frequently asked questions

Why are my chocolate chip pancakes dense?

The most common causes are overmixing, too little liquid, or old baking powder or baking soda. Stir only until the flour disappears, check that the batter slowly spreads when scooped, and replace leaveners that are past their best quality.

How do I stop the chocolate chips from burning?

Cook the pancakes over medium-low heat and use a thin layer of butter. You can also sprinkle some of the chips onto the batter after it is in the pan, which keeps as much chocolate as possible away from direct contact with the hot skillet.

Can I make the batter ahead of time?

For the fluffiest pancakes, cook the batter soon after mixing because the leaveners begin working as soon as they meet the liquid. You can mix the dry and wet ingredients separately several hours ahead, refrigerate the wet mixture, and combine them just before cooking.

Can I use a different type of chocolate chip?

Yes. Semisweet, milk, dark, or mini chocolate chips all work. If using chopped chocolate, keep the pieces small—about 1/4 inch—so they distribute evenly and do not make the pancakes difficult to flip.

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