Chocolate Chip Pancakes – Light, fluffy, homemade pancakes that are loaded with chocolate chips. An indulgent breakfast idea that tastes amazing topped with sliced bananas, peanut butter and syrup.
I have a big sweet tooth and love to enjoy indulgent breakfasts on the weekends. These easy chocolate chip pancakes hit the spot, as well as Belgian waffles, french toast or regular or chocolate crepes.
Easy chocolate chip pancakes
Sometimes you just need an indulgent breakfast and these chocolate chip pancakes fit the bill when you’re craving something sweet! They’re light, fluffy and loaded with rich chocolate chips. Seriously the best recipe out there!
I adapted this chocolate chip pancake recipe from my family’s favorite buttermilk pancakes and I have to say – my kids love this version even more! They request them weekly and eat them right up.
My favorite way to enjoy these chocolate chip pancakes is topped with a little peanut butter, sliced bananas and buttermilk syrup. They’re perfect for birthdays, Mother’s day, Father’s day…you name it. Seriously to die for!
How to make chocolate chip pancakes
Scroll down for the printable chocolate chip pancakes recipe.
Step 1: 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.
Step 2: Whisk together ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the 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.
Step 3: Cook the 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.
Step 4: Serve and enjoy!
Serve pancakes immediately with toppings of choice like butter, sliced bananas, syrup and even more chocolate chips. :) Enjoy!
How to keep pancakes warm
If you aren’t planning on serving the chocolate chip pancakes right away, I have an easy tip that will help keep them warm and fresh. Simply place the cooked pancakes on a baking sheet and place in the oven at 175°F until ready to serve.
This will keep the pancakes just warm enough for serving, but won’t cook them any further. They’ll be perfectly fluffy, moist and ready to enjoy in a matter of seconds. So easy!
There are plenty of delicious toppings to add when serving chocolate chip pancakes. My absolute favorites are peanut butter, sliced bananas and buttermilk syrup. So, so yummy!
- Sliced bananas
- Buttermilk syrup
- Maple syrup
- Peanut butter
- Whipped cream
- Powdered sugar
- More chocolate chips!
Another one of my favorite things about these homemade chocolate chip pancakes is that they are super easy to freeze. I often double the recipe and store half in the freezer for an easy grab-and-go breakfast.
To freeze, let pancakes cool completely and then place in a large freezer bag. Store in freezer for use within 2-3 months.
When ready to eat, reheat pancakes in microwave or toaster oven for about 30 seconds or until warm. Top and enjoy!
More fluffy pancake recipes:
Chocolate Chip Pancake Recipe
- 1/4 cup unsalted butter , more for the griddle
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 2 large eggs , whisked
- 2 teaspoons pure vanilla extract
- 1/2 - 1 cup chocolate chips , mix in more if desired
For serving: Syrup, whipped cream, peanut butter, bananas, strawberries
- Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the buttermilk and melted butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. Fold in 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 the other side for 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.
- Freezer tip: Allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for about 30 seconds or until warm.