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Warm and fluffy, these Chocolate Chip Pancakes are worth waking up for! They are super quick and easy to make and a delicious way to start the morning. Add a drizzle of maple syrup for the perfect breakfast treat!
Pancakes are always a winning breakfast! Try my Lemon Blueberry Ricotta Pancakes and these Cottage Cheese Pancakes next!
These tender Chocolate Chip Pancakes are the best way to brighten your day! They are easy to make with simple pantry staples and are a favorite for kids and adults. You will love the crisp edges, the soft centers, and the melty chocolate throughout. These are just like dessert for breakfast! If you are a chocolate lover like me then you must try my chocolate oatmeal pancakes.
I find pancakes so comforting, especially when I am not feeling it. The addition of chocolate just makes me happy! 😀 Once you give these pancakes a try, you’ll never want to go back to regular pancakes. They’re perfect with a drizzle of maple syrup but they’re actually so good plain too! I have loads of healthy breakfast recipes that you can also check out.
Recipe highlights
- These are super easy to prep and can be ready to serve in no time!
- I love making these for special occasions like birthday breakfasts and holiday brunches because they’re loved by everyone!
- Like most pancake recipes, these are perfect for meal prep! They store well for days and freeze well too!
Ingredients you’ll need
- Flour: I like to use all-purpose flour for this recipe because it makes the pancakes super light and fluffy.
- Baking essentials: Baking powder and baking soda make these extra fluffy.
- Salt: Brings out delicious flavor.
- Eggs: Two large eggs help the ingredients bind together and add fluffiness.
- Honey: For the perfect amount of sweetness.
- Buttermilk: Adds moisture and richness.
- Vanilla extract: Enhances the sweet taste.
- Chocolate chips: The star of the recipe! Use any variety that you like best. For the best flavor, use a high-quality brand.
See a full list of ingredients and quantities in the recipe card below!
Substitutions and variations
- Use whole wheat flour: If you’d like to add in some whole grains, feel free to use half all-purpose flour and half whole wheat flour.
- Maple syrup: You can replace the honey with maple syrup to give these more of a maple flavor.
- Other mix-ins: These are really versatile! You can swap the chocolate chips for peanut butter chips, banana chunks, nuts or blueberries. These are also absolutely incredible without any extras!
How to make chocolate chip pancakes
Step 1: In a large bowl combine the flour, baking soda, baking powder and salt.
Step 2: In a second bowl, whisk the eggs. Add honey, buttermilk and vanilla, and whisk until smooth.
Step 3: Pour this mixture over the flour and whisk until combined. Fold in the chocolate chips.
Step 4: Preheat a large non-stick skillet over medium-low heat. Spray with cooking oil spray. Add 1/4 cupful of batter and cook for 1-2 minutes per side.
Step 5: Serve hot with butter and maple syrup.
Some helpful Tips 🤓
Rena’s Tips
- Do not over-mix the batter: Over-mixing wet and dry ingredients can cause baked goods to be flat and heavy. It’s okay if there are some streaks of flour left behind.
- Let batter rest for about 5 to 10 minutes: Once you have mixed the batter, letting it rest will allow the gluten in the flour to relax and the starch grains to swell. Your pancakes will turn out perfectly light and fluffy.
- Don’t press down on the pancake: While your pancakes are cooking, avoiding pressing them with the back of the spatula. This can cause them to flatten and it won’t help them cook any faster.
- Only flip once: Flipping these back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on the bottom, just barely lift them to take a peek.
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Pin ItFrequently asked questions
As long as the chocolate chips are stirred into the batter rather than being sprinkled over the top, they will be distributed more evenly and will be protected from burning or melting too much.
I like to use semi-sweet chocolate chips best because they’re not overly sweet. However, if you’d like a sweeter pancake, use milk chocolate chips. And if you prefer dark chocolate chips, those work great too.
To keep pancakes warm in between batches, preheat your oven to 200 degrees F. Once they are cooked, transfer them to a large baking sheet and put them in the oven to stay warm.
Serving suggestions
These easy chocolate chip pancakes are great alone for breakfast, but if you want to make more of a spread, here are some side options:
- Hash browns or breakfast sweet potatoes
- Fresh fruit or Berry fruit salad
- Yogurt
- Sandwiches like this breakfast egg sandwich recipe.
- Bacon, sausage, or ham
- Eggs: like these cottage cheese scrambled eggs or these baked egg cups.
Storing and reheating
- Storing in the refrigerator: Once your pancakes are completely cool, place them in an airtight container and refrigerate for up to 4 days.
- Freezing: Once cool, transfer to a freezer-safe bag or other container. They will keep fresh for up to about 2 months. Be sure to label the bag with the date!
- To reheat: You can reheat these in the toaster or the microwave! Heat until warmed through and enjoy!
More breakfast recipes
- Peach Oatmeal Bake
- Cottage Cheese Bread
- Banana Bread Overnight Oats
- Oatmeal Snack Bars
- Chocolate Protein Baked Oats
Pancake recipes you may like
- Vegan Pancakes
- Cottage Cheese Pancakes
- Sweet Potato Pancakes
- Lemon Blueberry Ricotta Pancakes
- Blueberry Protein Pancakes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1/4 cup honey
- 1 3/4 cups buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large bowl combine the flour, baking soda, baking powder and salt.
- In a second bowl, whisk the eggs. Add honey, buttermilk and vanilla, and whisk until smooth.
- Pour this mixture over the flour and whisk until combined. Fold in the chocolate chips.
- Preheat a large non-stick skillet over medium-low heat.
- Spray with cooking oil spray. Add 1/4 cupfuls of batter and cook for 1-2 minutes per side.
Notes
- Storing in the refrigerator: Once your pancakes are completely cool, place them in an airtight container and refrigerate for up to 4 days.
- Freezing: Once cool, transfer to a freezer-safe bag or other container. They will keep fresh for up to about 2 months. Be sure to label the bag with the date!
- To reheat: You can reheat these in the toaster or the microwave! Heat until warmed through and enjoy!
- Dairy-free option: To make it dairy-free, use a dairy-free milk and chocolate chip alternative, like coconut or cashew milk. For the eggs you can either use egg replacement powders, or you have a few options. to replace one egg, you can use either 1/4 mashed bananas, 1/4 cup apple sauce, or 1 tablespoon of ground flaxseed mixed with 1 tablespoon of water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Rena, made the Chocolate Chip Pancakes yesterday. They were awesome! Made them with fresh stone ground all purpose flour. Thanks for another great recipe.
Thanks for the feedback Brian. Glad you loved it.
Hello Rena, these Chocolate Chip Pancakes are amazing. Our sons have always loved this combination. It was nice to see this recipe in your many great meal selections. Thank You.
Thanks, Don. I am so glad your boys love them. Yay. So thankful for the review and feedback.
Hello!
Can these be made dairy free?
Hi. Yes, you can. To make it dairy-free, use a dairy-free milk and chocolate chip alternative, like coconut or cashew milk. For the eggs you can either use egg replacement powders, or you have a few options. to replace one egg, you can use either 1/4 mashed bananas, 1/4 cup apple sauce, or 1 tablespoon of ground flaxseed mixed with 1 tablespoon of water.