Name: Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 70 min
Ingredients: 1 cup all-purpose flour (120 g); 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon fine salt; 3/4 to 1 cup milk (start with 3/4 cup; add more to thin as needed); 1 large egg; 2 tablespoons melted unsalted butter (plus more for the pan); 1 teaspoon vanilla extract; 1/2 cup chocolate chips (mini or regular), plus a few extra for sprinkling

Chocolate Chip Pancakes are exactly what they sound like: soft, fluffy pancakes dotted with melty chocolate in every bite. Nothing fussy. Nothing over the top. Just a reliable, go-to weekend breakfast you can make without a big production. If you want a stack that tastes like a treat but still feels homemade, this is it.

Ingredients for this Chocolate Chip Pancakes

1 cup all-purpose flour (120 g)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 to 1 cup milk (start with 3/4 cup; add more to thin as needed)
1 large egg
2 tablespoons melted unsalted butter (plus more for the pan)
1 teaspoon vanilla extract
1/2 cup chocolate chips (mini or regular), plus a few extra for sprinkling

Optional swaps and add-ins:

Buttermilk version: use 1 cup buttermilk, reduce baking powder to 1 1/2 teaspoons, and add 1/4 teaspoon baking soda.
Dairy-free: use your favorite plant milk, 2 tablespoons neutral oil instead of butter, and dairy-free chocolate chips.
A pinch of cinnamon or espresso powder adds a cozy, café-style vibe.

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry. Gently stir until just combined. A few small lumps are totally fine. If the batter looks very thick, splash in a bit more milk. Let it rest for 5 minutes while you heat the pan.
Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. When a drop of water sizzles, you’re good to go.
For each pancake, ladle about 1/4 cup of batter onto the pan. Sprinkle a few extra chocolate chips on top. Cook until the edges look set and bubbles form on the surface, 2 to 3 minutes.
Flip gently and cook another 1 to 2 minutes, until golden and cooked through. Adjust the heat if they brown too quickly.
Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Serve warm with butter, maple syrup, or a dollop of yogurt. If you’re feeding kids, a handful of berries keeps things cheerful and balances the sweetness.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: About 10 medium pancakes (serves 4)

Nutritional information

Approximate per serving (2 pancakes):

Calories: ~280
Carbohydrates: ~36 g
Protein: ~6 g
Fat: ~11 g
Fiber: ~2 g
Sugars: ~17 g
Sodium: ~230 mg

These numbers will vary based on the chocolate chips you use, milk type, and how big you make the pancakes.

Frequently asked questions

Why are my pancakes flat or tough?

Usually it’s one of three things: overmixing, old baking powder, or a too-hot pan. Stir the batter just until the flour disappears. Check that your baking powder is fresh. And cook over medium heat so the inside has time to rise before the outside gets too dark.

Can I make the batter ahead?

Kind of. A short rest (15 to 30 minutes) helps the batter relax and thicken a touch. Overnight in the fridge is trickier because baking powder can lose oomph. If you want to plan ahead, cook the pancakes, cool them, then refrigerate or freeze. Reheat in a toaster or 300°F oven until warm.

How do I make them gluten-free or dairy-free?

Gluten-free: use a good 1:1 gluten-free flour blend and let the batter rest 10 minutes to hydrate. You might need a splash more milk. Dairy-free: swap in plant milk, use oil instead of butter, and choose dairy-free chips. Texture stays soft and fluffy, promise.