By Becky Hardin
Published Jul 17, 2019
This recipe for tasty, homemade, Chocolate Chip Pancakes is about to become your favorite! Easy to make, fluffy and light, and drizzled in a rich chocolate syrup. These are the perfect weekend breakfast or brunch treat, and ensure perfectly cooked pancakes every time!
What’s in this Chocolate Chip Pancake Recipe?
We love lazy weekend breakfasts with the whole family, and these pancakes are a real treat to serve everyone! Super easy to make, but everyone will think you’ve spent hours slaving over these!
- Eggs: Egg yolks add moisture and richness to the pancakes, while beaten egg whites make them light and fluffy.
- Flour: All-purpose flour gives these pancakes structure.
- Sugar: Granulated sugar sweetens the pancakes.
- Baking Powder: Helps the pancakes rise light and fluffy.
- Milk: Whole milk adds richness and moisture to the pancakes.
- Butter: Unsalted butter adds richness and moisture to the pancakes and helps them to cook up golden brown.
- Extracts: Pure vanilla extract and almond extract enhance the sweetness of the pancakes.
- Chocolate Chips: We like Ghirardelli milk chocolate chips, but any kind will do!
Variations on Homemade Chocolate Chip Pancakes
These pancakes are super versatile. Swap out the milk chocolate chips for semisweet or dark chocolate chips, white chocolate chips, butterscotch chips, mint chips, or even peanut butter chips. Virtually any flavor of baking chip will work in this recipe! You can also add some chopped nuts or sprinkles for a little pizzaz.
How to Store and Reheat
Store leftover chocolate chip pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
How to Freeze
Freeze chocolate chip pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Serving Suggestions
The chocolate syrup that is drizzled over these pancakes is so rich and delicious; it really pulls everything together. This syrup can be made ahead of time and it keeps in the fridge for up to 2 months, so be sure to make a big batch! Top the chocolate chip pancakes with whipped cream and chocolate chips, and drizzle over some of this syrup. Heaven on a plate!
Notes from the Test Kitchen
We love how easy these delicious pancakes are to make, you can easily make six servings in less than twenty minutes. Healthy they are not, but my goodness they are delicious! This is our go-to pancake recipe for when we have guests and they have never disappointed! Go on, treat yourselves!
5-Star Review
“For years I have tried to find a good pancake recipe! This is the BEST ever! Heavenly! Fluffy, light and delicious! Thank you for sharing this with the rest of us mortals!” -Armand
Ingredients1x2x3x
For the Pancakes
- ▢ 3 large eggs 150 grams, separated
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 6 tablespoons granulated sugar 75 grams
- ▢ 2 teaspoons baking powder 8 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1½ cups whole milk 341 grams
- ▢ 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- ▢ ½ teaspoon pure vanilla extract 2 grams
- ▢ ⅛ teaspoon almond extract
- ▢ 2 tablespoons unsalted butter 28 grams (¼ stick), divided (for cooking)
- ▢ 2 cups chocolate chips 340 grams, divided Ghirardelli milk chocolate chips recommended
- ▢ Whipped cream for serving
- ▢ ¾ cup Chocolate Pancake Syrup (click for recipe!)
Video
Instructions
For the Pancakes
- Preheat oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked.
- In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside. 3 large eggs
- In another medium mixing bowl, whisk the flour, sugar, baking powder, and salt together; set aside. 2 cups all-purpose flour, 6 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In a large bowl, beat the egg yolks, milk, melted butter, vanilla, and almond extract together. Mix until fully incorporated, about 2 minutes. 1½ cups whole milk, ½ teaspoon pure vanilla extract, 6 tablespoons unsalted butter, ⅛ teaspoon almond extract
- Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
- Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
- Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. There should be room for 4 pancakes on the griddle. 2 tablespoons unsalted butter
- When the batter begins to bubble, sprinkle chocolate chips over each pancake. 2 cups chocolate chips
- When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
- Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
- Repeat the process, adding extra butter when needed.
- Serve with Chocolate Pancake Syrup and whipped cream. Whipped cream, ¾ cup Chocolate Pancake Syrup
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Becky’s Tips
- To prevent your chocolate chips from sinking, you can coat them in a little flour before you add them.
- You can make these ahead of time, just keep them in the fridge and reheat in a skillet.
- Flip your pancakes when they have stopped bubbling.
- Feel free to add some fresh fruit toppings!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Chip Pancakes Step by Step
Whip the Egg Whites: Preheat your oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked. In a medium bowl, beat 3 large egg whites with a hand mixer until stiff peaks form. Set aside.
Mix the Dry Ingredients: In another medium mixing bowl, whisk 2 cups of all-purpose flour, 6 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt together; set aside.
Beat the Wet Ingredients: In a large bowl, beat 3 large egg yolks, 1½ cups of whole milk, ½ teaspoon of pure vanilla extract, 6 tablespoons of melted unsalted butter, and ⅛ teaspoon of almond extract together. Mix until fully incorporated, about 2 minutes.
Combine the Wet and Dry Ingredients: Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
Fold in the Egg Whites: Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
Cook the Pancakes: Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. When the batter begins to bubble, sprinkle abut ¼ cup of chocolate chips over each pancake.
Flip the Pancakes: When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
Continue Cooking the Pancakes in Batches: Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm. Repeat the process, adding extra butter when needed.
Serve the Pancakes with Syrup: Serve with Chocolate Pancake Syrup and whipped cream.
To keep the chips from melting into the pancakes, you can fold them into the batter to insulate them, freeze the chips for a few hours before adding them to the batter, or add the chips to the pancakes after they’ve been poured into the skillet, then top with more batter to insulate them.
The secret to great pancakes is not to overmix the batter. A few lumps are okay and even encouraged for light and fluffy pancakes!
While you certainly don’t need to, a 10-minute rest will help the pancakes rise even higher, so give it a try if your pancakes are turning out thin.
Yes, these pancakes need to be refrigerated to prevent spoiling.
More Breakfast Recipes To Try
- Bacon Pancakes
- Bulletproof Coffee
- Cinnamon Sugar Biscuit Bites
- Ham and Potato Casserole
- Apple Cider Mimosas
- Home Fries
- Breakfast Pizza
Chocolate Chip Pancakes Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Ingredients
For the Pancakes
- 3 large eggs 150 grams, separated
- 2 cups all-purpose flour 240 grams
- 6 tablespoons granulated sugar 75 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- 1½ cups whole milk 341 grams
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- ½ teaspoon pure vanilla extract 2 grams
- ⅛ teaspoon almond extract
- 2 tablespoons unsalted butter 28 grams (¼ stick), divided (for cooking)
- 2 cups chocolate chips 340 grams, divided Ghirardelli milk chocolate chips recommended
- Whipped cream for serving
- ¾ cup Chocolate Pancake Syrup (click for recipe!)
Instructions
For the Pancakes
- Preheat oven to 200°F. Place an oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked.
- In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Set aside. 3 large eggs
- In another medium mixing bowl, whisk the flour, sugar, baking powder, and salt together; set aside. 2 cups all-purpose flour, 6 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In a large bowl, beat the egg yolks, milk, melted butter, vanilla, and almond extract together. Mix until fully incorporated, about 2 minutes. 1½ cups whole milk, ½ teaspoon pure vanilla extract, 6 tablespoons unsalted butter, ⅛ teaspoon almond extract
- Add the flour mixture to the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
- Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
- Heat a griddle over medium heat, and add 1 tablespoon of butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. There should be room for 4 pancakes on the griddle. 2 tablespoons unsalted butter
- When the batter begins to bubble, sprinkle chocolate chips over each pancake. 2 cups chocolate chips
- When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
- Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
- Repeat the process, adding extra butter when needed.
- Serve with Chocolate Pancake Syrup and whipped cream. Whipped cream, ¾ cup Chocolate Pancake Syrup
Video
Notes
- To prevent your chocolate chips from sinking, you can coat them in a little flour before you add them.
- You can make these ahead of time, just keep them in the fridge and reheat in a skillet.
- Flip your pancakes when they have stopped bubbling.
- Feel free to add some fresh fruit toppings!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
