Few things make a morning feel more special than a stack of warm, fluffy pancakes with melty chocolate chips inside.

These Chocolate Chip Pancakes are light, tender, and filled with pockets of chocolate in every bite.

Whether you’re making breakfast for the family or treating yourself on a slow weekend, this recipe is a sure win.

Why You’ll Love This Recipe

Super fluffy – thanks to the perfect mix of baking powder and soda.

Melty chocolate chips – add sweet surprises throughout every bite.

Quick to make – ready in just minutes with basic ingredients.

Customizable toppings – maple syrup, berries, or more chocolate!

Kid-friendly and fun – a hit with little ones (and grown-ups too!).

What You’ll Need (Ingredient Highlights)

All-purpose flour – creates a soft and fluffy pancake structure.

Granulated sugar – adds a touch of sweetness to the batter.

Baking powder + baking soda – give the pancakes a light rise.

Milk – makes the batter smooth and pourable.

Vegetable oil + egg – adds moisture and binds the batter.

Vanilla extract – enhances sweetness and flavor.

Chocolate chips – stir in semi-sweet, dark, or mini chips for gooey bites.

Pro Tips Before You Start

Don’t overmix the batter—lumps are okay and make fluffier pancakes.

Use mini chocolate chips for more even distribution.

If the batter feels too thick, add a splash of milk to adjust.

Cook pancakes over medium heat to avoid burning the chocolate.

Keep pancakes warm in a 200°F oven while you finish the batch.

How to Make Chocolate Chip Pancakes

Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.

Step 2: Mix the Wet Ingredients
In a separate cup or bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.

Step 3: Combine Wet and Dry
Make a well in the center of the dry mixture and pour in the wet mixture.

Gently mix until just combined.

The batter should be thick, creamy, and slightly lumpy.

Step 4: Fold in the Chocolate Chips
Use a spatula to gently fold in the chocolate chips until evenly distributed throughout the batter.

Step 5: Cook the Pancakes
Heat a nonstick pan or griddle over medium heat and lightly grease with oil or butter.

Pour ¼ cup of batter onto the pan and gently spread into a circle.

Step 6: Flip and Finish
Once bubbles form on the surface and the edges begin to set, flip the pancake and cook until golden on both sides. Repeat with the remaining batter.

Step 7: Serve and Enjoy
Serve warm with your favorite toppings like maple syrup, berries, or even more melted chocolate.

What to Serve It With

Classic maple syrup or honey drizzle

Sliced bananas or strawberries

Whipped cream or Greek yogurt

Scrambled eggs or crispy bacon on the side

Variations / Substitutions

Use buttermilk instead of regular milk for extra tang and lift

Swap chocolate chips for blueberries, nuts, or chopped fruit

Make it dairy-free with almond or oat milk and dairy-free chips

Add a pinch of cinnamon for a warm, cozy flavor

Storage & Leftovers

Store cooled pancakes in an airtight container in the fridge for up to 3 days

Reheat in the toaster or microwave for a quick warm-up

Freeze pancakes in a single layer and stack with parchment for up to 2 months

Reheat from frozen in the oven or toaster until hot throughout

FAQs

Can I use whole wheat flour instead of all-purpose?
Yes, though the texture will be a bit denser.

You can also do half whole wheat and half all-purpose.

What type of chocolate chips work best?
Semi-sweet, dark, milk, or even mini chips all work great. Use your favorite!

My pancakes are too thick—what should I do?
Just add a little more milk to thin the batter until it pours smoothly.

Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and combine them just before cooking for best texture.

How do I keep the chocolate chips from sinking?
Toss them in a teaspoon of flour before folding into the batter to help them stay suspended.

Can I double the recipe for a crowd?
Absolutely! Just double each ingredient and cook in batches.

Can I use butter instead of oil?
Yes, melted butter works well in place of vegetable oil for a richer flavor.

Final Thoughts

These Chocolate Chip Pancakes are everything you want in a weekend breakfast—light, warm, and filled with chocolate in every bite.

They’re fast, family-friendly, and endlessly customizable.

Once you try them, you’ll want to make a double batch every time.

The Boat Shed Kitchen