If you’re craving a morning treat that feels like a warm hug, look no further than this Chocolate Chip Pancakes Recipe. These fluffy, golden pancakes studded with melty chocolate chips are a perfect way to brighten up any breakfast or brunch table. Each bite offers the perfect balance of sweet, buttery, and chocolaty flavors that will have everyone asking for seconds. Whether you’re an experienced cook or just starting out, this recipe is straightforward, fun, and infinitely rewarding.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first secret behind these unforgettable pancakes. Each item plays a key role, whether it’s lending fluffiness, a rich buttery flavor, or that sweet chocolatey punch that makes this Chocolate Chip Pancakes Recipe truly special.
- 3 large eggs (150 grams, separated): Eggs provide structure and lift for fluffy pancakes.
- 2 cups all-purpose flour (240 grams): The base of the batter, offering the right texture and body.
- 6 tablespoons granulated sugar (75 grams): Adds just enough sweetness without overpowering.
- 2 teaspoons baking powder (8 grams): The leavening agent that helps pancakes rise beautifully.
- ½ teaspoon kosher salt: Enhances all the flavors and balances sweetness.
- 1½ cups whole milk (341 grams): Keeps the batter creamy and tender.
- 6 tablespoons unsalted butter (85 grams, melted): Contributes richness and a subtle buttery flavor.
- ½ teaspoon pure vanilla extract (2 grams): Adds a warm, inviting aroma and taste.
- â…› teaspoon almond extract: A small hit of almond brightens the flavor complexity.
- 2 tablespoons unsalted butter (28 grams, divided): Used for cooking to ensure golden, non-stick pancakes.
- 2 cups chocolate chips (340 grams, divided): The star ingredient – use high-quality chips for melty perfection.
- Whipped cream (for serving): Adds lush creaminess as a delightful topping.
- ¾ cup Chocolate Pancake Syrup: For drizzling extra chocolate love (you can find or make your own!).
How to Make Chocolate Chip Pancakes Recipe
Step 1: Prepare Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. Combining these dry ingredients early ensures even distribution, which means every bite will have a balanced sweet and fluffy texture.
Step 2: Separate and Beat Eggs
Carefully separate the egg yolks and whites. Whisk the yolks with whole milk, melted butter, vanilla extract, and almond extract until well combined. In a separate bowl, beat the egg whites until soft peaks form—this step is crucial to a light, airy pancake batter. Gently folding in the egg whites at the end gives your pancakes that signature fluff.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients and lightly stir until just combined. Avoid overmixing to keep the batter tender. You’ll want to see some lumps, so resist the urge to smooth everything out completely.
Step 4: Fold in the Chocolate Chips
Reserve about half of the chocolate chips and fold the rest carefully into the batter. This way, you’ll get chocolate melted inside the pancakes and some extra chips on top for an appealing rustic look and bursts of chocolate in every bite.
Step 5: Cook the Pancakes
Heat a large skillet or griddle over medium heat and melt a little of the reserved butter. For each pancake, pour approximately ¼ cup of batter onto the skillet. Sprinkle a few of the reserved chocolate chips on top right away. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip carefully and cook another 2 minutes until golden and cooked through.
How to Serve Chocolate Chip Pancakes Recipe
Garnishes
For the perfect finishing touch, pile your pancakes high and crown them with a generous swirl of whipped cream. Sprinkle a few extra chocolate chips or a light dusting of powdered sugar for an elegant, irresistible look.
Side Dishes
Serve alongside crispy bacon or fresh fruit for a balanced breakfast spread. A scoop of vanilla ice cream can also be a fun, indulgent option if you’re enjoying these pancakes as a dessert treat.
Creative Ways to Present
Try stacking your Chocolate Chip Pancakes Recipe on colorful plates with a drizzle of your favorite chocolate pancake syrup in artistic swirls. Add edible flowers or chopped nuts on top for a sophisticated brunch presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the pancakes cool completely and store them in an airtight container in the refrigerator. They’ll stay good for up to two days and make for easy quick breakfasts.
Freezing
These pancakes freeze beautifully. Layer them between parchment paper in a freezer-safe bag or container and freeze for up to a month. This is a great way to have a ready stash of your favorite Chocolate Chip Pancakes Recipe whenever the craving strikes.
Reheating
To reheat, pop the frozen or refrigerated pancakes in the toaster or microwave for a few seconds until warm and soft. For the best texture, heating in a dry skillet over medium heat also works wonderfully to regain a little crispness on the outer edges.
FAQs
Can I use milk alternatives in this Chocolate Chip Pancakes Recipe?
Absolutely! Almond, oat, or soy milk are fine substitutes and will keep your pancakes moist, though the flavor might vary slightly depending on what you choose.
What type of chocolate chips work best?
We recommend Ghirardelli milk chocolate chips because they melt beautifully and have rich flavor, but semi-sweet or dark chocolate chips are delicious options too.
How can I make these pancakes vegan?
You can try replacing eggs with flaxseed eggs and using plant-based milk and vegan butter, but note the texture may be slightly different from the original recipe.
Can I make the batter the night before?
It’s best to prepare the batter fresh for fluffiest pancakes, but you can keep the dry ingredients mixed in advance. Mix the wet ingredients and fold all together just before cooking.
What causes pancakes to be tough instead of fluffy?
Overmixing the batter or cooking at too high a heat can make pancakes tough. Be gentle when mixing and cook on medium heat for perfect fluffiness.
Final Thoughts
This Chocolate Chip Pancakes Recipe isn’t just breakfast; it’s a celebration of comfort and joy on a plate. From the first warm, buttery bite to the last lingering taste of melted chocolate, you’re in for a delightful experience. I can’t wait for you to make this recipe your own favorite weekend tradition!
Print
Chocolate Chip Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and delicious chocolate chip pancakes made from scratch, perfect for a delightful breakfast or brunch. These pancakes are studded with rich chocolate chips and served with whipped cream and chocolate pancake syrup for an indulgent treat.
Ingredients
Pancake Batter
- 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)
- â…› teaspoon almond extract
For Cooking
- 2 tablespoons unsalted butter (28 grams (¼ stick), divided)
- 2 cups chocolate chips (340 grams, divided; Ghirardelli milk chocolate chips recommended)
For Serving
- Whipped cream
- ¾ cup Chocolate Pancake Syrup
Instructions
- Separate the eggs: Carefully separate the eggs into yolks and whites, placing the yolks in one bowl and the whites in a large mixing bowl.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Mix wet ingredients: To the egg yolks, add the whole milk, melted unsalted butter, pure vanilla extract, and almond extract. Whisk until smooth.
- Combine batter: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined; be careful not to overmix to keep the pancakes light and fluffy.
- Whip egg whites: Using a mixer or hand whisk, beat the egg whites until stiff peaks form. This helps create extra fluffiness in the pancakes.
- Fold whites into batter: Gently fold the whipped egg whites into the pancake batter using a spatula, preserving as much air as possible for a light texture.
- Add chocolate chips: Fold in half of the chocolate chips (1 cup) into the batter, mixing gently to distribute evenly.
- Preheat skillet: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter and let it melt, coating the surface.
- Cook pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Immediately sprinkle additional chocolate chips (from the remaining 1 cup) on top of each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip and finish cooking: Flip the pancakes carefully using a spatula and cook the other side for another 1-2 minutes or until golden brown and cooked through.
- Repeat: Add remaining tablespoon of butter to the skillet as needed and continue cooking the remaining pancakes in batches.
- Serve: Serve the chocolate chip pancakes warm topped with whipped cream and a drizzle of chocolate pancake syrup for extra indulgence.
Notes
- For best results, use room temperature eggs and milk to help the batter come together smoothly.
- Gently folding in the whipped egg whites is key to fluffy pancakes; avoid overmixing after folding to maintain airiness.
- If you prefer, substitute almond extract with additional vanilla extract for a more traditional flavor profile.
- Use a non-stick skillet or griddle and moderate heat to prevent burning while ensuring pancakes cook evenly.
- Chocolate pancake syrup can be homemade or store-bought; warm slightly before drizzling for easy pouring.
