Chocolate Chip Pancakes

Let’s be real. Chocolate chip pancakes aren’t breakfast; they’re dessert for breakfast, and that is a hill I am willing to die on. They were my ultimate childhood bribe. A clean room? Chocolate chip pancakes. A good report card? Chocolate chip pancakes. I’ve carried that tradition on with my own kids, and in doing so, I’ve perfected the art. The goal is not just a pancake with chocolate chips in it. The goal is a buttery, vanilla-kissed pancake with pools of melted, semi-sweet chocolate in every single bite. And the secret isn’t in the batter… it’s in the timing.

Quick Look

Why You’ll Love This Recipe

• Pools, not dots, of melted chocolate. We add the chips at the perfect moment for maximum meltiness.
• It uses a touch of brown sugar for a deeper, almost caramel-like warmth that pairs perfectly with chocolate.
• They are the ultimate mood-lifter and a guaranteed way to make any morning feel like a celebration.
• They’re just as easy as regular pancakes, but the payoff feels infinitely more decadent.

Grab These

• 1 ½ cups (180g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups (300ml) whole milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips (I’m a Ghirardelli loyalist)

Let’s Make It

Okay, let’s make some magic. In your big bowl, whisk together the flour, both sugars, baking powder, and salt. The brown sugar is a little trick I picked up—it gives the pancakes a richer background flavor that makes the chocolate taste even more chocolatey.

In your measuring jug, whisk the milk, egg, melted butter, and vanilla until it’s smooth. Pour it into the dry ingredients and stir with your spatula until it’s just combined. You know the drill by now: lumps are good. Let the batter rest for that crucial 5 minutes. This is when you get your chocolate chips ready and heat your pan.

Place your griddle or pan over medium heat and get it nicely preheated. Add a little butter. Now, here is the pivotal moment. Do NOT mix the chocolate chips into the batter. Instead, pour your ¼ cup portions of plain batter onto the hot griddle. Then, and only then, quickly sprinkle a generous amount of chocolate chips onto the top of each pancake. Do this immediately after pouring. Why? This ensures the chips are suspended in the middle and top of the pancake. If you mix them into the batter, they all sink to the bottom and burn, giving you a bitter, messy pancake. This way, they melt perfectly into the cooking batter.

Cook until the edges look set and bubbles form around the chocolate chips, about 2-3 minutes. Then, flip gently. They’ll only need another minute or so on the second side. You’ll be greeted with beautifully golden pancakes with lovely, melted chocolate pockets.

Nutritional Facts (Per Serving – 2 pancakes)

Variations & Add-Ins

• Peanut Butter Cup: Add a few peanut butter chips along with the chocolate chips. Thank me later.
• S’mores Style: Use mini marshmallows and crushed graham crackers along with the chocolate chips. Press the graham cracker crumbs onto the wet batter after you add the chips.
• Mocha Chip: Add a teaspoon of instant espresso powder to the dry ingredients. It doesn’t make them taste like coffee, just deeply, wonderfully chocolatey.

Serving Ideas

• Skip the maple syrup and serve with a dollop of whipped cream and a few more chocolate chips for a truly dessert-like experience.
• A drizzle of salted caramel sauce over the top is a game-changer.
• For the purist (like my son Leo), just a light dusting of powdered sugar is all you need.

Storage & Reheating

Let them cool completely on a wire rack. The chocolate will set as they cool. Store in an airtight container in the fridge for 2 days. Reheat in a toaster—be careful, as the melted chocolate can get very hot! The oven works too, but the toaster gives you that nice crispy edge.

My Two Cents (Pro-Tip)

Use a combination of milk chocolate and semi-sweet chips if you want to please a crowd. The milk chocolate gives that instant sweetness, while the semi-sweet provides a more complex, grown-up chocolate flavor.

You Asked, I’m Answering (FAQ)

• “Can I use mini chocolate chips?” You can! They distribute more evenly, but you lose that “pool of chocolate” effect. I prefer the standard size.
• “My chocolate always burns!” This is why we don’t mix them in! By placing them on top of the raw batter, they’re insulated from the direct heat of the pan and melt instead of burn.