Chocolate Chip Pancakes Morning

This chocolate chip pancake recipe brings cozy mornings to life with fluffy, melt-in-your-mouth stacks dotted generously with rich chocolate chips. It’s a delicious treat perfect for weekend breakfasts, special occasions, or whenever you crave a comforting and indulgent start to your day.

I first made these pancakes on a chilly weekend, and they became an instant favorite with the family. Now, lazy Saturday mornings always mean chocolate chip pancake day, and my kids love helping sprinkle the chips on top.

Ingredients

• All-purpose flour: the base for tender pancakes sift it for a lighter batter
• Baking powder: provides lift for those fluffy stacks
• Baking soda: enhances rise and texture when combined with the acidic components
• Pinch of salt: balances sweetness and enriches flavor
• Granulated sugar: adds subtle sweetness that caramelizes while cooking
• Large egg: binds the batter and adds moisture
• Vanilla extract: brings warm aromatic notes that complement the chocolate
• Whole milk: adds richness and moisture avoid skim for best texture
• Unsalted butter melted and cooled: imparts buttery flavor and tenderness
• Dark or milk chocolate chips: choose quality chips for superior melting and taste mini chips distribute more evenly so every bite has chocolate
• Butter for greasing: use a little to keep pancakes from sticking without overpowering flavor

Instructions

Sift the dry ingredients:

Begin by sifting the flour, baking powder, baking soda, salt, and sugar together into a large bowl. This ensures even distribution of the rising agents and prevents clumps. Then stir in the chocolate chips so they are evenly mixed without sinking to the bottom later.

Whisk the wet ingredients:

In a separate bowl, whisk the egg, vanilla extract, whole milk, and the cooled melted butter. Mix just until combined for a smooth liquid base that will blend nicely with the dry ingredients.

Combine wet and dry gently:

Pour the wet ingredients into the dry mixture. Using a whisk or spoon, combine the two just until there are no large streaks of flour. The batter should still be slightly lumpy overmixing activates gluten and can make pancakes tough.

Heat and grease the pan:

Preheat a large skillet or griddle to medium-high heat. When hot, add a tablespoon of butter to lightly grease the surface. Let it melt and coat the pan evenly to prevent sticking.

Cook the pancakes:

Using a 1/3 cup measuring cup, pour batter onto the hot pan. For extra chocolate, sprinkle additional chips on top immediately after pouring. Cook for about 2 to 3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook the other side for 1 to 2 minutes until golden brown and cooked through.

Serve fresh and enjoy:

Transfer cooked pancakes to a plate and keep warm while you finish cooking the rest. You should get about eight pancakes total. Serve warm with your favorite syrup, fresh fruit, or a dollop of whipped cream for maximum enjoyment.

One of my favorite parts about this recipe is the chocolate chips. I love that little surprise burst of melty chocolate when you bite into the light, soft pancake. It always brings smiles to the table and reminds me of leisurely family mornings filled with laughter and lazy conversation.

Storage Tips

Leftover pancakes can be cooled completely then placed in an airtight container or freezer bag. They keep well in the refrigerator for up to two days. For longer storage, freeze the pancakes in a single layer on a tray and then transfer to a bag to freeze for up to two months. Reheat gently in a toaster or microwave for a quick homemade breakfast any day.

Ingredient Substitutions

You can swap whole milk for any plant-based milk like almond or oat milk for a dairy-free version, though texture may vary slightly. Use coconut oil instead of butter for a subtle tropical flavor and dairy-free option. Regular or mini chocolate chips may be replaced with chopped chocolate pieces or even white chocolate for a twist.

Serving Suggestions

Pair these pancakes with fresh berries such as strawberries or blueberries to add brightness and tartness that complements the chocolate. A drizzle of maple syrup or honey enhances sweetness naturally while a dollop of whipped cream or mascarpone adds a creamy contrast. For a more indulgent breakfast, serve alongside crispy bacon or a side of scrambled eggs.

This recipe brings a perfect balance of indulgence and simplicity making weekend mornings extra special. Enjoy the process and the smiles it brings.

FAQs about Recipes

→ What type of chocolate chips work best?

Use either dark or milk chocolate chips, regular or mini sizes, depending on your preference for sweetness and texture.

→ How can I ensure pancakes come out fluffy?

Do not overmix the batter; whisk just until ingredients combine to keep the pancakes light and airy.

→ What is the best heat setting for cooking pancakes?

Cook pancakes over medium-high heat to achieve a golden crust while keeping the inside soft.

→ Can I prepare the batter ahead of time?

Yes, you can mix the dry and wet ingredients separately, then combine just before cooking to preserve freshness.

→ What can I serve with chocolate chip pancakes?

They pair wonderfully with syrup, fresh fruit, whipped cream, or a dollop of yogurt for added flavor and texture.