There’s nothing quite like the aroma of freshly made Perfectly Sweet Chocolate Chip Pancakes wafting through your kitchen. These fluffy, golden pancakes are studded with melty chocolate chips, creating a delightful balance of soft texture and rich flavor. In just 20 minutes of prep and 20 minutes of cooking, you can treat yourself to a breakfast that’s both indulgent and comforting.
Bite into a stack of these warm pancakes, where each forkful offers a perfect harmony of sweet, gooey chocolate and tender, light batter. Whether it’s a lazy Sunday morning or a quick weekday treat, this recipe promises to bring smiles and satisfaction. It’s a simple joy that feels like a hug in every bite.
Ingredients for Perfectly Sweet Chocolate Chip Pancakes
- 2 cups (10oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/480ml) buttermilk* (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 2 large eggs
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- 4 tablespoons (2oz/57g) butter, melted
- 1 cup (6oz/170g) semi-sweet chocolate chips
Step-by-Step Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
- In a separate measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and lightly mix. Stir just enough times to spell “P.A.N.C.A.K.E,” then stop. Overmixing will make the pancakes dense.
- Gently fold in the melted butter and chocolate chips. Lumps are fine—don’t overmix!
- Heat a non-stick frying pan or griddle over medium-low heat and let it warm for a few minutes.
- Spoon a heaping spoonful of batter onto the pan for each pancake. Let it spread naturally—don’t flatten it with a spoon to keep them thick and fluffy.
- Cook for 4 minutes on the first side. Flip when you see bubbles forming on top and the edges look set (not shiny or wet).
- Cook the other side for 1-2 minutes until golden brown.
- Serve hot with butter and maple syrup. Enjoy!
Toppings & Sauces to Elevate Your Pancakes
While butter and maple syrup are classic choices, why not jazz up your Perfectly Sweet Chocolate Chip Pancakes? Try a dollop of whipped cream and a drizzle of caramel sauce for a decadent treat. Fresh berries like strawberries or blueberries add a refreshing contrast. For a nutty twist, sprinkle chopped pecans or almonds on top. If you’re feeling adventurous, a scoop of vanilla ice cream turns this breakfast into dessert!
Make-Ahead & Storage Tips
These pancakes are perfect for meal prep! Let them cool completely, then store in an airtight container with parchment paper between layers. They’ll keep in the fridge for up to 3 days or in the freezer for 2 months. To reheat, pop them in the toaster or microwave for a quick breakfast. Pro tip: Freeze individual portions for grab-and-go mornings!
Time-Saving Hacks for Busy Mornings
Short on time? Prep your dry ingredients the night before and store them in a zip-top bag. You can also whip up the wet ingredients and keep them in the fridge. In the morning, just combine and cook! Alternatively, make a double batch and freeze extras for future use. This way, you’ll have fluffy pancakes ready in minutes, even on hectic days.
Fun Variations to Try
Feel free to get creative with this recipe! Swap semi-sweet chocolate chips for dark chocolate, white chocolate, or even peanut butter chips. Add a mashed banana to the batter for a fruity twist, or sprinkle cinnamon into the mix for warm, cozy flavors. For a protein boost, stir in a scoop of your favorite protein powder. The possibilities are endless!
The Perfect Pancake Flip: Equipment Tips
Using the right tools makes all the difference. A non-stick griddle or frying pan ensures your pancakes cook evenly without sticking. A good spatula with a thin, flexible edge is key for the perfect flip. If you’re making a big batch, keep a baking sheet in a warm oven (200°F/95°C) to hold finished pancakes until serving. And remember, patience is key—let the pan warm up properly before you start cooking!
Perfectly Sweet Chocolate Chip Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 10oz/280g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 2 cups buttermilk 16 floz/ 1/2 litre/480ml
- 2 large eggs
- 1 teaspoon vanilla extract optional
- 4 tablespoons butter 2oz/57g, melted
- 1 cup semi-sweet chocolate chips 6oz/170g
Instructions
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a separate measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. The secret to thick, fluffy pancakes is not to over mix. Stir it enough times to spell P.A.N.C.A.K.E, and then stop.
- Lastly, fold in the melted butter and chocolate chips. Resist the urge to continue to mix, lumps are perfectly fine.
- Put a non-stick frying pan or griddle on medium-low heat and allow a few minutes to warm.
- Spoon one big, heaping spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don’t spread out the batter with a spoon.
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren’t a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes to brown the pancakes. Enjoy hot from the griddle with butter and maple syrup.
