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My chocolate chip pancake recipe is SO simple, yet the results are stacks of golden brown, fluffy pancakes filled with gooey chocolate. My family asks for them every Sunday morning!
Craving fluffy homemade pancakes? Try my healthy banana pancakes, chocolate pancakes, or cottage cheese pancakes next.
Table of Contents
Is there anything better than a batch of old-fashioned homemade chocolate chip pancakes for breakfast? I don’t think so!
Don’t get me wrong, I’m all for quirky flavor combinations or unique ingredients (hello, lemon ricotta pancakes!), but when my family’s expecting a foolproof and decadent breakfast, it’s chocolate chip pancakes all the way.
Why I love this recipe
- Freezer-friendly. If I’m going to make pancakes, you better believe I’m making DOUBLE what I need so I can freeze the rest for a pancake emergency.
- Pantry staples. I made sure there were no complicated or unnecessary ingredients in this recipe.
- Nostalgic flavor. I was raised on chocolate pancakes, and I’ve made sure to recreate those same experiences for my own family.
- Make as much as you need. Once you know the ratio of ingredients, it’s easy to scale up or down depending on how many hungry mouths you have to feed.
Key ingredients
- Flour. Nothing fancy is needed here. Just regular, all-purpose flour. I suggest sifting it first to remove any clumps.
- Granulated sugar. I used plain white sugar as it yields a lighter pancake, but you could use brown sugar if you prefer.
- Baking powder. Makes the pancakes rise. Make sure it’s not expired, or else you’ll be left with flat pancakes.
- Salt. To help bring all of the flavors together.
- Milk. I used unsweetened almond milk, but any milk will do.
- Oil. I used vegetable oil, but any neutral-flavored oil will work, or you can use unsalted butter.
- Eggs. My secret weapon! The egg yolks bind the batter, while the whipped egg whites are the secret to light and fluffy pancakes.
- Chocolate chips. You can use semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips. Or stick with my sugar free chocolate chips to cut down on the sweetness.
How to make chocolate chip pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Mix the batter. Combine the dry ingredients in one bowl. Combine the milk, oil, and egg yolk in a second bowl. Stir together the dry and wet ingredients.
Whip egg whites. In a large bowl, whip the egg whites to stiff peaks. Fold the egg whites into the batter.
Add the chocolate chips. Fold them through slowly.
Cook. Pour the batter into a hot griddle, cover it, and cook the pancakes for several minutes. Flip the pancakes and cook in the skillet for several minutes. Repeat this process with the remaining pancake batter.
Arman’s recipe tips
- Let the batter rest. I like to give the batter 5 minutes to settle so more gluten develops and yields a thicker, fluffier pancake.
- Some lumps in the pancake batter are okay. You don’t want to overmix the batter, or else you’ll end up with dense, flat pancakes.
- Cover the pan. If you are a veteran pancake maker from my website, you know this is my top tip. Covering the pan traps in all the heat and forces the pancakes to puff up.
- Chocolate sinking in the pancakes? I didn’t have this problem personally, but if you’re worried, toss the chocolate chips in flour before adding them to the pancake batter.
- Add extra mix-ins. Like bananas, strawberries, or a drizzle of peanut butter.
Frequently asked questions
If your chocolate chips are melting in the pancakes, try freezing them for 15-20 minutes before adding them to the pancake batter.
If your chocolate chips are burning, it could be because they’re not fully mixed into the batter or the heat is too high. Make sure the chocolate is fully incorporated into the pancake batter, and they’re cooked no higher than medium-low heat.
The batter can be made up to 24 hours before cooking, but no longer. After 24 hours, the baking powder deactivates, and the pancakes won’t rise as much as they should.
Chocolate Chip Pancakes
Video
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons oil
- 1 large egg separated
- 1/4 cup chocolate chips
Instructions
- In a mixing bowl, add the dry ingredients and mix well. In a separate bowl, combine the milk, oil, and egg yolk. Combine the wet and dry ingredients.
- In the third bowl, beat the egg whites until stiff peaks form. Slowly fold in the beaten whites into the batter until combined.
- Fold through the chocolate chips.
- Add oil to a non-stick pan and place over medium heat. Once hot, drop large spoonfuls of the pancake batter onto it and cover the pan immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip, and cook for another 2 minutes. Repeat the process until all the pancake batter is used up.
I just have box of protein pancakes (vanilla). But it seems to me I can make homemade using these ingredients. Its cheaper!
I have not tried this, but it looks delicious so I’m rating me to five.
Do you have nutrition info for these pancakes, as calories, net carbs, protein and fat? Thanks!
Hi Glenda- You can easily calculate it by adding the ingredients into myfitnesspal or another calorie calculator 🙂 Enjoy!
How many pancakes does this recipe make and how many carbs per serving ?
They make 4-5, depending on how big you make them. You can divide the carbs as needed
I didnt see any nutrition facts … could you post it?
Feel free to calculate it using myfitnesspal or similar 🙂
Hi, can you tell me what 3T of flour is?
Tablespoons 🙂
can you substitute almond flour in the recipe?
I haven’t tried!
HI! What was the difference in taste and texture when you used pumpkin versus the applesauce in these pancakes? I’m curious because I’d really love to try to make these using some organic canned 100% pure pumpkin that I have on hand. They look absolutely delicious. Yum! Thank you for sharing this recipe. I’m looking forward to making these.
Hi! I love pumpkin, but the flavor is a little overpowering! 🙂
Hi, Armand,
I keep reading about aquafaba replacing eggs. Have you gotten on that bandwagon, yet? Just wondering if you have tried it instead of the eggs in this or any other recipes.
Thanks a bunch!
Haven’t tried it myself!
What are the macros for this recipe?
Check out myfitnesspal 🙂
Just made these! YUM! Thank you for a great recipe. I’m on a low carb diet for prediabetes, and I feel like this was the first coconut flour recipe I truly LIKED and wasn’t just a consolation prize. I only used half the amount of milk and my batter was still a little too thin, I think. Maybe it’s the brand of coconut flour I used? Anyhow yummy yummy!
🙂 Stoked to hear it, Leah- Some brands do differ so glad it worked out 🙂
Can I use almond flour instead?
I haven’t tried it with that, but let me know if you do!
as someone who is counting carbs and calories it would be nice if you or somone else could give how many calories and carbs are in this??? dont want to make this if i cant eat it.
Totally understand! You can easily calculate it yourself using an online calculator- there are so many out there and so easy to do 🙂
What is the carb count per serving? I don’t know if it’s low enough to include in my ketogenic diet. Thanks!
Hi Pamela! If you plug in the ingredients into myfitnesspal, it will provide it for you 🙂