Add chocolate chips to your pancake batter and you’re sure to have a winning breakfast! My famous chocolate chip pancake recipe has a light and fluffy texture and tons of gooey chocolate chips in every bite. Flipping the pancakes is the hardest part of this recipe, but a large fish spatula makes it so much easier.

Let’s Make Chocolate Chip Pancakes for Breakfast?

This is the question my kids greet me with most mornings! And my answer, more often than not, is of course we can make chocolate chip pancakes for breakfast! They’re only little once. And I can think of worse things than sitting around the table watching them ravenously destroy a stack of chocolate chip pancakes!

This recipe is sneaky easy, and yields the most delicious pancakes that have a super light yet fluffy texture. Also, because we add chocolate chips to the pancake batter, I find these chocolate chip pancakes require less maple syrup. You could even omit it and use whipped cream or just some fresh berries/a sprinkle of confectioners’ sugar.

Ingredients for Pancake Batter

• Butter/Oil: I like to use a combination of melted butter and oil for cooking the pancakes.
• All-Purpose Flour: I’ve tested this recipe with whole wheat flour and it actually works well! I’d suggest doing half whole wheat flour and half all-purpose to avoid them being too dense.
• Granulated Sugar: Adds sweetness. You may replace it with coconut sugar, if desired.
• Baking Soda: Unlike a lot of chocolate chip pancake recipes that use baking powder, we only use baking soda. This helps the pancakes spread and puff up well.
• Salt: A small amount of salt helps enhance the flavors in this chocolate chip pancake recipe!
• Cinnamon: Ditto what’s said above.
• Eggs: I like to use large variety eggs, and bring them to room temperature before use.
• Sour Cream: Adds richness to the pancake batter! Full-fat Greek yogurt is a good sub.
• Milk: Helps thin the pancakes batter out and adds richness.
• Vanilla Extract: Adds rich vanilla flavor to the pancake batter!
• Chocolate Chips: You have to add chocolate chips for chocolate chip pancakes!

Alternative Toppings for Maple Syrup:

• Confectioners’ Sugar: Most mornings, I opt for a light dusting of confectioners’ sugar and fresh berries. And maybe the tiniest drizzle of maple syrup.
• Chocolate Chips: I like to add chocolate chips on top of my pancakes, too. But this is optional, and you don’t need to add chocolate chips on top if that’s not your thing.
• Whipped Cream: I loooove adding whipped cream on top of this chocolate chip pancake recipe. That said, it definitely is an indulgent choice.

Mix the Batter

• In a large bowl add the dry ingredients and whisk well to combined. In a different bowl whisk the eggs, then add the wet ingredients.
• Fold the dry ingredients into the wet ingredients, and mix until just combined.
• Add the chocolate chips and stir until combined.
• Pour the pancake batter onto a HOT buttered pan or griddle.
• Cook until small bubbles form on top, then flip over and cook for a few more minutes.
• Cook on the second side until golden brown, about 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips. See notes for freezing options.

How to Keep Pancakes Warm

What’s my secret for keeping pancakes warm while I cook them all?

I preheat the oven to lowest setting and place a large baking sheet inside. As the pancakes cook, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be scorching hot!

How to Freeze Pancakes

You can make this chocolate chip pancake recipe in advance, and store the cooked pancakes in your freezer!

1. Make the pancake batter as directed.
2. Cook the pancakes and let them completely cool.
3. Once cooled, place the pancakes between layers of waxed paper. Then place them in a freezer-safe plastic bag and pop them in the freezer! The cooked pancakes will keep in the freezer for 2 months!

How to Reheat Frozen Pancakes

You can reheat frozen pancakes in two ways!

Then there’s the conventional oven method. Arrange the frozen pancakes in a single layer on a cookie sheet. Cover them with foil. Bake at 375°F for 5 to 6 minutes, until they’re hot all the way through.

The microwave method is an option. Place the frozen pancakes on a microwave-safe plate. Then heat them in the microwave, uncovered, for 1 to 2 minutes.

More Pancake Recipes

• My Favorite Buttermilk Pancakes 
• Lemon Ricotta Pancakes
• Fluffy Pumpkin Pancakes 
• Eggnog Pancakes
• Banana Blueberry Pancakes

If you try this chocolate chip pancake recipe, please consider leaving a comment below! I love hearing how your recipes turn out. And if you make any changes or substitutions, they’re so helpful for your fellow home cooks!