Chocolate Chip Pancakes – stackable, fluffy, dessert-like pancakes studded with chocolate chips that comes together so easily. Perfect for everyday breakfasts and even as afternoon snacks, too. A sure way to get your family excited!
If there’s one thing that we could eat for every breakfast for the rest of our lives, no doubt that would be pancakes! Hubby and I love it and so does our little guy. At his age now, he will willingly prepare breakfast for the three of us, as long as its pancake, of course. And this Mama here ain’t complaining. Nope!
How to Make Fluffy Pancakes?
Making fluffy pancakes is like winning a cup for a major league tournament. I’m not exaggerating, but the truth is, if you want a pancake that truly stands out and gets requested every now and then, make them fluffy!
When you come to think of it, it isn’t that hard actually. The first secret to making a made-from-scratch fluffy pancakes is to use baking powder and baking soda which creates air inside when combined. Second is the use of buttermilk, although, regular milk works fine, too. And lastly, whipped eggs which makes pancakes sort of like sponge cakes with a beautiful rise. But I decided to leave out that last one since it takes quite some time and what we want here is for these babies to be your new breakfast staple at home. ‘Cause pancakes shouldn’t be just for weekends, right? Amen!
When Do You Add Chocolate Chips to Pancakes?
Adding chocolate chips in this popular breakfast meal makes it a decadent and dessert-like. Simply fold in the semi-sweet chocolate chips after you mix the batter and give it another fold until it’s fully incorporated. If you don’t have chocolate chips on hand, feel free to use some chocolate chunks, instead.
Can I Add Bananas Into the Mix?
Yes, you sure can! You can cut back on the sugar first and fold in 2 medium-sized mashed bananas into the batter along with the chocolate chips.
How to Keep Pancakes Warm?
What I do to keep my pancakes warm while I cook the rest of the batter is to place them in an oven. Just preheat your oven to the lowest setting and place a large baking sheet pan inside. Once your pancakes are cooked, transfer them into the baking sheet pan to keep them warm. Don’t forget to use a potholder when removing the baking pan as it gets hot.
Can I Freeze Pancakes?
For those who just want to simplify everything, especially if you have a child who gets hungry more often, yes, you can freeze these babies. Let the pancakes completely cool down after cooking, then place them in between layers of waxed paper in a freezer-safe container or Ziploc bag. You can keep them in the freezer for up to 2 months.
How to Reheat Frozen Pancakes?
To reheat frozen pancakes, you can (1) place the pancakes in a microwave-safe plate and heat them in the microwave, uncovered, for 30 seconds or more. (2) Another option is to line them up in a single layer in a greased baking sheet pan, covered with foil and baked at 375F for 6-8 minutes or until warm. (3) Lastly (for those who prefer it on the stovetop), is to heat them up in a greased skillet on the stovetop on a low-heat until heated all the way through. Serve them up just the way you like it!
How to Serve Chocolate Chip Pancakes?
This is an exciting part as you can go crazy with your chocolate chip pancake toppings. The most common one is, of course, to serve it with maple syrup, chocolate syrup or any flavored sauce you like. You may also want to toss in additional chocolate chips ’cause… errr…you just love it..and the more the merrier!! Or how about with whipped cream on top or slightly melted peanut butter PLUS some crushed Oreos. Yummm! Now THAT’S great breakfast right there!
More Pancake Recipes
Southern Johnny Cakes aka Hoe Cakes (with video)
Plantain Pancakes (with video)
Aebleskiver Danish Pancakes with video)
How To Make Chocolate Chip Pancakes
In a large bowl combine flour, salt, sugar, baking soda and cinnamon or nutmeg (if using any), whisk to fully combine. In another medium bowl combine eggs, buttermilk, melted butter and vanilla.
Pour egg mixture into the flour mixture , mix as little as possible until fully combined.
You will have a thick batter. Do not over mix. Add in the chocolate chips until chips have been incorporated into pancake mixture.
Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
Gently flatten with the back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on the surface and edges of pancake starts to brown about 2-3 minutes. Flip and cook the other side for another minute or two until golden brown. Repeat until pancake batter is finish.
Chocolate Chip Pancakes
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (2.5 g) salt
- ¼ cup (50 g) granulated sugar
- 1 and 1/2 teaspoons (9 g) baking soda
- ¾ teaspoon (3 g) baking powder
- ½ teaspoon (1 g) cinnamon (optional)
- 2 large eggs , at room temperature
- 1 ¾ cups (430 g) buttermilk or milk
- 4 tablespoons (60 ml) melted butter
- 3 teaspoons (12 g) pure vanilla extract
- 1 cup (175 g) semi-sweet chocolate chips, plus more for serving
- Butter for cooking
- Maple syrup and/or fresh whipped cream , for serving
- In a large bowl, combine flour, salt, sugar, baking soda, baking powder and cinnamon or nutmeg (if using any), whisk to fully combine.
- In another medium bowl combine eggs, buttermilk, melted butter and vanilla. Thoroughly mix.
- Pour egg mixture into the flour mixture , mix as little as possible until fully combined. You will have a thick batter. Do not over mix.
- Add in the chocolate chips until chips have been incorporated into pancake mixture.
- Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
- Gently flatten with the back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on the surface and edges of pancake starts to brown about 2-3 minutes.
- Flip and cook the other side for another minute or two until golden brown. Repeat until pancake batter is finish.
Tips & Notes:
- Here are some of the ingredients you could add for extra flavor; nutmeg, lemon or lime zest.
- To freeze: I always make a batch of pancakes and freeze for later use, since I have a young hungry guy around all the time. I let the pancakes cool down once cool then place between layers of wax or parchment paper, and freeze in a ziploc or plastic bag. Be sure to squeeze out any excess air before sealing the bag and placing in the freezer.
- Pancakes will keep in the freezer for about 1- 2 months.
- You may reheat by placing in the microwave for about 30 seconds or more , or until warm thorough or heat in the oven .( Place the pancakes in a single layer on a baking tray or pan; cover with foil and heat in preheated oven for about 6-8 minutes, or until warm.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.