Light and Fluffy Chocolate Chip Pancakes are an easy breakfast the entire family will enjoy! Made with a handful of basic ingredients you probably have in your kitchen right now. These chocolate chip pancakes with whipped cream are the best breakfast ever!
Chocolate Chip Pancakes
Good morning! I hope your weekend is off to a great start. I’m currently on an early morning Amtrak train, peacefully zipping towards Pennsylvania to spend some quality time with my family. I can’t wait to cuddle the twins (they’re 3 months already!), shop with my mom, and chill with my brothers. It should be a fun 48 hours!!!
But before I disappear into weekend life, I wanted to pop in, say hi, and share some fluffy chocolate pancakes with you. Because that’s what friends are for, right?
I made these light and fluffy chocolate chip pancakes for dinner a few nights ago and knew after one bite they HAD to be on the blog. Each buttery bite is light as air and BURSTING with chocolate. What more could you want from chocolate chip pancakes?!
Chocolate Chip Pancake Recipe
It’s so easy! First you’ll want to make sure you have all of the right ingredients on hand. To make these pancakes you’ll need:
- baking soda
- baking powder
- cinnamon (my “secret ingredient”)
- sour cream
- vanilla extract
- and chocolate chips!
Of course you’ll also need maple syrup for serving! And if you’re feeling extra indulgent, some whipped cream, too.
How to make Chocolate Chip Pancakes
- I’ve included cinnamon in this recipe, but if you’re a purist, feel free to leave it out. Personally I love the subtle flavor it adds!
- Any variety of chocolate chips will work in this recipe, but we love using semi-sweet chocolate chips. If you don’t have chocolate chips on hand, feel free to use chocolate chunks instead!
- Grease your pan WELL! I usually go through a stick of butter making pancakes…
- I love cooking my pancakes in a cast iron skillet, but a griddle or even just a large non-stick pan will do!
- When you’re cooking them, keep a close eye. All stove tops run a little different (for instance, even on low, mine runs VERY hot), so you may need to adjust the temperature and/or cooking time a little.
How to Keep Pancakes Warm:
My secret for keeping pancakes warm while I cook them all is to preheat the oven to lowest setting and place a large baking sheet inside. As the pancakes are cooked, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be very hot!
How to Freeze Pancakes:
Completely cool the pancakes, then place them between layers of waxed paper, then place them in a freezer-safe plastic bag, and pop them in the freezer! They will keep in the freezer for 2 months!
How to Reheat Frozen Pancakes:
There are two ways you can do this! There’s the microwave method in which you’ll place the frozen pancakes on a microwave-safe plate and heat them in the microwave, uncovered, for 1 to 2 minutes, or until they’re heated through. Then there’s the conventional oven method, in which you’ll arrange the frozen pancakes in a single layer on a cookie sheet, cover with foil, and bake at 375 degrees (F) for 5 to 6 minutes, or until they’re hot and heated through.
More Pancake Recipes:
If you try this recipe for Light and Fluffy Chocolate Chip Pancakes, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Light and Fluffy Chocolate Chip Pancakes
Yield 12 Pancakes
My Light and Fluffy Chocolate Chip Pancakes are simply the BEST! Just one bite will turn you into a believer.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, but I love the depth of flavor it adds)
- 2 large eggs, at room temperature
- 1 and 3/4 cups whole milk
- 1 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips, plus more for serving
- Maple syrup and/or fresh whipped cream, for serving
- In a large bowl add the flour, sugar, baking soda, baking powder, salt, and cinnamon (if using); whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, sour cream, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for 3 to 4 minutes before flipping them over, or until small bubbles form on top. 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.
To freeze: place cooled pancakes between layers of wax paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.
Serving Size 2 or 3 pancakes
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.