Go Back
stack of homemade chocolate chip pancakes
Print

Chocolate Chip Pancakes

These homemade Chocolate Chip Pancakes are light and fluffy, crispy at the edges, and loaded with gooey chocolate chips. This recipe is so simple to make and is sure to be a hit with your family at breakfast time!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pancakes
Author Tessa Arias

Ingredients

For the pancakes:

  • 2 cups (254 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons (28 grams) butter, melted, plus more for frying
  • 1 cup (170 grams) semisweet chocolate chips

For serving:

  • Maple syrup

Instructions

  • In a large bowl, combine the flour, baking powder, baking soda, salt, and brown sugar.
  • In a small bowl, whisk together the buttermilk, eggs, and butter. Add to the flour mixture and stir until combined with several streaks of flour remaining. Gently stir in the chocolate chips. Don’t overmix. If not using immediately, cover and refrigerate for up to a day.
  • Heat a skillet or griddle over medium-high heat. Add a generous pat of butter and allow to melt and become hot. Ladle batter by the 1/4 cup into the skillet then reduce the heat to medium. Cook until the bubbles form all across the top of the pancakes, then flip and continue to cook until golden brown, about 3 minutes per side. Repeat with remaining batter.
  • If not serving the pancakes immediately, keep warm on a cooling rack set over a rimmed baking sheet in a 200°F oven. Only keep the pancakes warm for about a half hour using this method. Serve with maple syrup and extra butter, if desired.