These fluffy chocolate chip pancakes are easy to make from scratch with simple ingredients. They are infused with hints of cinnamon and vanilla, and lots of chocolate chips!
Every morning my children ask to add chocolate chips to their breakfast foods. Overnight oatmeal, toast, waffles, and of course - pancakes.
Since they are my children, I totally understand (chocolate all day every day) - and often oblige - this request. Especially when they ask me for these chocolate chip pancakes!
They are light, fluffy and moist and so much better than store-bought pancake mixes - with none of the undesirable ingredients, preservatives, etc.
Chocolate Chip Pancakes: Ingredients & Substitutions
- All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
- Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Whole milk. you can use 2% milk, but nothing else with lower fat content.
- Sour cream. Greek yogurt is a good substitute for sour cream.
- Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
- Mini chocolate chips. I love the day the mini chips spread evenly and thoroughly throughout the batter. Of course, you can use regular chocolate chips if you prefer.
How to make Chocolate Chip Pancakes
Let's walk through how to make chocolate chip pancakes from scratch step-by-step, and don't forget to watch the video.
Begin by preheating an electric griddle to 350 degrees F or heat a nonstick fry pan, cast iron skillet, etc. over medium heat on the stove.
Make the pancake batter
Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.
Next, whisk together the melted butter and granulated sugar in a large bowl.
Then, add the eggs, sour cream and vanilla and whisk until smooth.
Once the mixture is smooth, whisk in the milk.
Next, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
When the batter is smooth, stir in the chocolate chips.
Cook the chocolate chip pancakes
Melt 1 tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Then, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle. Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the chocolate chip pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
If you'd like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.
Serve
Serve these chocolate chip pancakes warm with a dollop of butter and a glug of maple syrup.
We also like to serve them with some some homemade cinnamon honey butter, homemade peanut butter or homemade whipped cream.
I suggest serving them alongside some of our other favorite breakfast dishes like this egg casserole, frittata, and the best quiche recipe. My kids think it's extra special when I serve them with homemade hot chocolate on chilly winter mornings.
How to store chocolate chip pancakes
Store any leftover chocolate chip pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
How to freeze chocolate chip pancakes
Store leftover chocolate chip pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer the pancakes to an airtight container or ziplock bag.
Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.
Recipe FAQs
Yes! I often double or even triple it so we can have leftovers to freeze later.
Yes! You can mix in some chopped chocolate if you prefer!
No, you can heat a nonstick fry pan or skillet over medium heat and cook the chocolate chip pancakes on the stovetop instead.
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Chocolate Chip Pancakes Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 2 TBS salted butter melted
- ¼ cup granulated sugar
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 1 tsp pure vanilla extract
- 2 eggs lightly beaten.
- ½ cup mini chocolate chips
- 2 TBS butter for cooking
Instructions
- Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
- In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
- In a large bowl, whisk together melted butter and granulated sugar until combined.
- Add eggs, sour cream and vanilla and whisk until smooth.
- Whisk in milk.
- Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
- Stir in the chocolate chips until evenly distributed.
- Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
- Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
- Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
- Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
- Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
- Serve warm with maple syrup.
Video
Notes
- All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
- Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Whole milk. you can use 2% milk, but nothing else with lower fat content.
- Sour cream. Greek yogurt is a good substitute for sour cream.
- Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
- Mini chocolate chips. I love the day the mini chips spread evenly and thoroughly throughout the batter. Of course, you can use regular chocolate chips if you prefer.
Nutrition
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