This fluffy Chocolate Chip Pancakes recipe makes thick, soft pancakes loaded with chocolate chips. They’re easy to make from scratch and ready in about 30 minutes.
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A Quick and Easy Family Breakfast
Pancakes are such a quick and easy breakfast the whole family loves. They’re made with basic ingredients found in most kitchens, and they’re easy to personalize with different flavors and mix-ins.
I’ve got shortcut pancakes like my Funfetti Pancakes with Cake Mix and Pumpkin Pancakes with Pancake Mix, but this pancake recipe is made from scratch and is just as quick and easy.
To make these Fluffy Chocolate Chip Pancakes, I started with a plain pancake base and added chocolate chips to turn them into a diner-style favorite that’s loved by kids and adults alike.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Flour: I use all-purpose flour. This recipe has not been tested with gluten-free or whole wheat flour.
- Milk: We buy Fairlife whole milk, but 2% or low-fat milk may be used. I have not tested this recipe with dairy-free milk.
- Eggs: I use two large eggs straight from the refrigerator.
- Sugar: I’ve only tested this recipe with regular granulated sugar.
- Butter: I use unsalted butter. Salted butter will also work, but you may want to reduce the added salt.
- Vanilla: I use vanilla extract, but vanilla flavoring will also work.
- Baking powder: This helps the pancakes rise and gives them their fluffy texture.
- Chocolate chips: I use standard-size semisweet or milk chocolate chips. I have not tested this recipe with mini chocolate chips.
How Fluffy Chocolate Chip Pancakes Come Together
This is a quick overview of cooking the pancakes. For complete instructions, scroll or jump down to the recipe card.
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Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until the edges begin to look dry and bubbles start to form on the surface.
Flip and cook for another 2–3 minutes, or until golden brown and cooked through.
Tips for Making Fluffy Chocolate Chip Pancakes
- Don’t overmix the batter once the wet ingredients are added. Mix just until no dry flour remains.
- Let the batter rest while your griddle or skillet heats up, ideally 5–10 minutes.
- Cook over moderate heat so the pancakes cook through without browning too quickly. I use 325°F on an electric griddle.
- Flip when the edges look dry and bubbles begin to form on the surface.
Storage
Store leftover chocolate chip pancakes in an airtight container in the refrigerator for 3–4 days.
Freezing: I haven’t tested freezing these chocolate chip pancakes, but pancakes generally freeze well. Let them cool completely, then store them in a freezer-safe container or bag for up to 2–3 months. Reheat from frozen or thaw overnight in the refrigerator.
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Fluffy Chocolate Chip Pancakes
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Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups milk
- ¼ cup melted butter
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup chocolate chips
Instructions
- Whisk the flour, sugar, baking powder and salt together in a large bowl.
- Add the milk, melted butter, eggs, and vanilla and stir until just combined. Fold in the chocolate chips.
- Preheat a griddle to 325°F or a skillet over medium heat. Spray with nonstick cooking spray or add a little butter when hot.
- Pour ¼ cup of batter onto the hot griddle, spreading the batter out a little with the measuring cup, and cook until the edges are dry and bubbles appear on the surface, about 3–4 minutes. Flip and cook the other side until golden brown, 2–3 minutes.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.