Chocolate Chip Pancakes

There's something about Sunday mornings that demands chocolate chip pancakes. My kitchen fills with the smell of butter hitting the griddle, and suddenly everyone's awake. These pancakes are fluffy enough to practically float, with pockets of melted chocolate that make each bite feel like a small celebration. It's the kind of breakfast that turns an ordinary morning into something worth remembering.

I learned to make these for my daughter after she refused store-bought mix one too many times. Her face when she bit into the first pancake—that moment of pure joy—made me realize homemade pancakes aren't harder, just better. Now they're her go-to request, and I've stopped counting how many batches I've made.

Ingredients

• All-purpose flour (1 1/2 cups): This is your structure, so don't sift unless you like dense pancakes—just whisk gently to break up clumps.
• Granulated sugar (2 tbsp): Just enough to give subtle sweetness without making these taste like dessert for breakfast.
• Baking powder and baking soda (2 tsp and 1/2 tsp): The duo that creates those beautiful bubbles and fluffy texture.
• Salt (1/4 tsp): Trust me—this small pinch makes the chocolate flavor pop.
• Milk (1 1/4 cups): Use whatever you have, whole milk makes them richest, but any kind works fine.
• Large eggs (2): They bind everything and add richness that box mixes just can't replicate.
• Unsalted butter, melted (3 tbsp plus extra for cooking): Melted butter stays evenly distributed unlike cold chunks, and it creates that tender crumb.
• Vanilla extract (1 tsp): A small detail that deepens every flavor without announcing itself.
• Semi-sweet chocolate chips (3/4 cup): These melt just enough to stay pockets of warmth, not gooey puddles.
• Maple syrup: The finishing touch that makes everything feel intentional.

Instructions

Mix your dry ingredients together:

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Do this gently—you're not trying to beat anything, just combine.

Combine the wet mixture:

In another bowl, whisk milk, eggs, melted butter, and vanilla until smooth. This step is forgiving and only takes a minute.

Bring it together without overworking:

Pour wet into dry and stir just until combined. A few lumps are actually your friends here—they create tender spots in the finished pancakes. Overmixing develops gluten and makes them tough.

Fold in the chocolate chips:

Gently stir them through so they're distributed evenly. Don't crush them; let them stay whole.

Heat your cooking surface:

Get your skillet or griddle to medium heat and coat lightly with butter. You'll know it's ready when a drop of water sizzles on contact.

Pour and watch for bubbles:

Use 1/4 cup batter per pancake. After 2–3 minutes, look for bubbles breaking through the surface and edges that look set but not dry.

Flip with confidence:

When you flip, you should see golden-brown color on the first side. Cook the second side for 1–2 minutes until it matches that golden tone.

Keep the rhythm going:

Repeat with remaining batter, wiping your skillet and adding fresh butter between batches so every pancake gets the same treatment.

Serve warm with syrup:

Stack them high while still warm, and drizzle generously with maple syrup. This is not the moment to hold back.

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There's a quiet magic in flipping the first pancake and seeing it land perfectly golden. That moment when someone walks in, smells what you're making, and just stands there smiling—that's when you know you've nailed it.

The Secret to Fluffy Pancakes

Fluffiness comes from two things: the right ratio of wet to dry, and knowing when to stop stirring. Lumpy batter looks wrong, but it's actually perfect. Those undissolved pockets of flour create tender spots while the rest sets up into something light and airy. I learned this the hard way by over-mixing for years.

Chocolate Chip Placement Matters

Folding chips in at the end rather than adding them to dry ingredients keeps them whole and creates those beautiful pockets of melted warmth. If you add them too early or mix too vigorously, they break apart and disappear into the batter. You want them visible, pockets of intention in every bite.

Making Them Your Own

The beauty of this recipe is how it welcomes customization. A pinch of cinnamon adds warmth without changing the core flavor. Dark chocolate chips make them feel sophisticated for adult breakfast, while milk chocolate keeps them fun and approachable. Fresh berries tucked into the batter create pockets of tartness against the sweet chocolate.

• Try a tiny splash of almond extract alongside the vanilla for a subtle depth.
• A drizzle of peanut butter melted over the stack transforms the whole experience.
• Leftover pancakes freeze beautifully and reheat in a toaster.

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These pancakes are breakfast done right, the kind that feels both simple and special. Make them once, and they'll become your answer to almost every weekend morning.

Your Recipe Questions Answered

→ How do I keep pancakes fluffy?

Do not overmix the batter; a few lumps are fine. Overmixing can develop gluten and result in dense pancakes. Use fresh baking powder and baking soda for good rise.

→ Can I substitute milk in the batter?

Yes, plant-based milk like almond or oat milk works well and keeps the batter smooth. For dairy-free options, replace butter with oil.

→ What’s the best way to cook pancakes evenly?

Use a nonstick skillet over medium heat, lightly greasing it with butter. Wait for bubbles on the surface before flipping for even cooking and golden color.

→ Can I use different chocolate chips?

Absolutely, dark, milk, or semi-sweet chocolate chips all work well. Adjust sweetness by choosing your preferred type.

→ How can I store leftover pancakes?

Let pancakes cool completely, then stack with parchment paper in between and store in an airtight container in the refrigerator for up to two days or freeze for longer.