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    Home » Chocolate Chip Pancakes

    Chocolate Chip Pancakes

    Published: Feb 24, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    a stack of 7 Chocolate Chip Pancakes with butter and syrup

    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.

    a fork taking a bite out of a stack of Chocolate Chip Pancakes with butter and syrup

    Chocolate Chip Pancakes: Ingredients & Substitutions

    overhead photo of the ingredients in this Chocolate Chip Pancakes recipe
    • 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.
    4 Chocolate Chip Pancakes on a plate with butter and syrup

    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.

    two photos showing How to Make chocolate Chip Pancakes - mixing dry ingredients

    Next, whisk together the melted butter and granulated sugar in a large bowl.

    two photos showingHow to Make chocolate Chip Pancakes - whisking butter and sugar

    Then, add the eggs, sour cream and vanilla and whisk until smooth.

    two photos showing How to Make chocolate Chip Pancakes - combining dry ingredients

    Once the mixture is smooth, whisk in the milk.

    two photos showing How to Make chocolate Chip Pancakes - adding milk

    Next, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

    two photos showing How to Make chocolate Chip Pancakes - combining wet and dry ingredients

    When the batter is smooth, stir in the chocolate chips.

    two photos showing How to Make chocolate Chip Pancakes - stirring in 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.

    two photos showing melting butter on a griddle

    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.

    chocolate chip pancakes cooking on a griddle

    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.

    4 chocolate chip pancakes cooking on a griddle

    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. 

    Chocolate Chip Pancakes in a baking dish

    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.

    syrup being poured over 4 Chocolate Chip Pancakes on a palte

    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.

    a stack of 7 Chocolate Chip Pancakes with butter and syrup and chocolate chips on top

    Recipe FAQs

    Can I double this recipe?

    Yes! I often double or even triple it so we can have leftovers to freeze later.

    Can I use chopped chocolate instead of chips?

    Yes! You can mix in some chopped chocolate if you prefer!

    Do I have to use an electric griddle?

    No, you can heat a nonstick fry pan or skillet over medium heat and cook the chocolate chip pancakes on the stovetop instead.

    a fork taking a bite out of a stack of Chocolate Chip Pancakes

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Chip Pancakes

    Chocolate Chip Pancakes Recipe

    Laura
    These fluffy chocolate chip pancakes are homemade from scratch with simple ingredients. They are Infused with hints of cinnamon and vanilla, and lots of chocolate chips!
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 16 Pancakes
    Calories 114 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • whisk
    • electric griddle
    • glass batter bowl

    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
    Prevent your screen from going dark

    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

    To keep warm:
    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.
    Ingredient 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 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.

    Nutrition

    Serving: 1pancakeCalories: 114kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 137mgPotassium: 97mgFiber: 0.5gSugar: 8gVitamin A: 133IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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