These fluffy chocolate chip pancakes are easy to make when craving a sweet treat for breakfast. Buttermilk adds flavor and they are loaded with plenty of mini chocolate chips!

Stack of chocolate chip pancakes with chocolate chips and bananas.

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Fluffy Buttermilk Chocolate Chip Pancakes

I adapted this chocolate chip pancakes recipe from my family’s favorite buttermilk pancakes and my kids love this version with chocolate chips. I have even made them into silver dollar pancakes and they are adorable mini sized!

My favorite way to enjoy a chocolate chip pancake is topped with peanut butter, sliced bananas and buttermilk syrup. These homemade pancakes are perfect for weekend brunch or any special occasion!

Ingredient Notes

Chocolate chip pancake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Butter: I use unsalted butter in these chocolate chip pancakes.
  • Flour: I use all-purpose but you can replace up to half the flour with white whole wheat flour or use cup for cup gluten free flour.
  • Leavening agents: Baking powder and baking soda add height and airiness.
  • Buttermilk: This adds a little tang, as well as interacts with the leavening agents to make super fluffy pancakes. Make your own by adding 1 Tablespoon of lemon juice or vinegar to a 1 cup measuring cup then filling up the remainder with milk.
  • Chocolate chips: You can’t have chocolate chip pancakes without chocolate chips. I like to use mini semi-sweet chocolate or regular milk chocolate.

How to Make Chocolate Chip Pancakes

Showing how to make chocolate chip pancakes in a 4 step collage.
  • Prepare griddle or skillet: Preheat a griddle to 325°F or a skillet over medium-high heat. Add butter to a microwave-safe bowl and melt in microwave. Set bowl aside to cool for about 3 minutes.
  • Whisk batter ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in buttermilk and melted butter and stir just until combined. Then mix in the eggs and vanilla, just until most of the lumps are gone and the batter is smooth. Fold in the chocolate chips.
  • Cook pancakes: Coat the griddle (or skillet) with butter and pour 1/4 cup batter on top. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
  • Serve. Serve pancakes immediately with toppings of choice like butter, sliced bananas, syrup and even more chocolate chips. :) Enjoy!
Chocolate chip pancakes cooking on griddle.

Recipe Tips

  • Toppings: Butter, Maple syrup, strawberries or caramelized bananas with whipped cream and powdered sugar. I love to make a pancake charcuterie board!
  • Avoid burnt chocolate chips: If you sprinkle the chocolate chips on after the batter has been added to the griddle they will burn. Mix them into the batter.
  • Prevent chocolate chips from melting into the batter: If your pancake batter is thick enough, your chocolate chips shouldn’t melt as chocolate chips are meant to handle higher heat.
  • Keep pancakes warm: Simply place the cooked pancakes on a baking sheet and place in the oven at 175°F until ready to serve.
Stack of chocolate chip pancakes on white plate.

Storage

  • Store:  Once the chocolate chip pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.
  • Freeze: To freeze, let pancakes cool completely and then place in a large freezer bag. Store in freezer for use within 2-3 months.
  • Reheat: Reheat pancakes in microwave or toaster oven for about 30 seconds or until warm. Top and enjoy!
Stack of chocolate chip pancakes on white plate.

Love easy pancakes recipes? Try these banana pancakes, sourdough pancakes or oatmeal pancakes, too!

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Stack of chocolate chip pancakes with chocolate chips and bananas.

Chocolate Chip Pancakes Recipe

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
These fluffy chocolate chip pancakes are easy to make when craving a sweet treat for breakfast. Buttermilk adds flavor and they are loaded with plenty of mini chocolate chips!
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Ingredients 

  • ¼ cup unsalted butter , more for the griddle
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , whisked
  • 2 teaspoons vanilla extract
  • ½ – 1 cup chocolate chips , mix in more if desired

For serving: Syrup, whipped cream, peanut butter, bananas, strawberries

Instructions

  • Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
  • In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Stir in 2 cups buttermilk and the melted butter just until combined. Mix in 2 eggs and 2 teaspoons vanilla just until most the lumps are gone and the batter is smooth. Fold in up to 1 cup chocolate chips.
  • Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook 1 minute, or just until lightly browned. 
  • Serve immediately with desired toppings or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once the buttermilk chocolate chip pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.
Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.

Nutrition

Serving: 2pancakes, Calories: 420kcal, Carbohydrates: 57g, Protein: 9g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 80mg, Sodium: 532mg, Potassium: 235mg, Fiber: 2g, Sugar: 31g, Vitamin A: 428IU, Vitamin C: 1mg, Calcium: 166mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.