Homemade Chocolate Chip Pancakes are the best way to start your day! Soft and airy, they’re fluffy on the inside with crisp, golden edges. And the best part? They’re studded with rich, melty chocolate chips. Quick to prepare, they’re great to prep in bulk, and are guaranteed to be a hit with any crowd, especially when served warm with a homemade whipped cream topping! 

The BEST Chocolate Chip Pancakes Recipe

Move over Ihop! There’s a new pancake in town, and these buttermilk chocolate chip pancakes can’t be beat. They strike the perfect balance of sweet and tangy flavors and have an almost melt-in-your-mouth center that leaves you coming back for more. 

My secret to the best taste and texture is the use of brown sugar and buttermilk. It adds the perfect amount of sweetness and tang and creates a slightly chewy consistency. One bite and you’ll understand the hype. In fact, you’ll never go back to pre-made or restaurant pancakes again! 

More Delicious Breakfast and Brunch Recipes 

• Delicious Buttermilk Pancakes
• Ultimate Banana Bread Recipe
• Moist & Flavorful Pumpkin Muffins
• Easy Cheese Danish Recipe
• Easy Blueberry Biscuits Recipe
• Easy Buttermilk Biscuits Recipe
• Blueberry Pancakes

Recipe Ingredients

Flour: We’re using all-purpose flour for the base of the batter. However, if you need this recipe to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. 

Eggs: Bind the ingredients together, adding richness and contributing to the pancakes’ structure. Use room-temperature eggs.

Buttermilk: Adds a tangy flavor and helps tenderize the pancakes. The acidity reacts with the baking powder to create a lighter, fluffier texture. Like the eggs, it’s best to use at room temperature.

Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic sweetness that complements the buttermilk.

Butter: Adds moisture and richness, giving the pancakes a soft, tender crumb and a rich flavor. It also helps with browning for a golden exterior. Make sure your butter is melted and cooled before adding it to your batter.

Light Brown Sugar: This sweetens the pancakes and contributes to their soft, fluffy texture while adding a subtle molasses flavor for extra depth. 

Baking Powder: Helps the pancakes rise. I use non-aluminum baking powder to prevent any metallic aftertaste.

Salt: Enhances the flavors of the other ingredients and balances the sweetness. Don’t skip this! 

Chocolate Chips: I prefer semi-sweet chocolate chips for these pancakes, but you can use milk chocolate or dark chocolate if preferred. 

Whip Cream Topping: This is optional but highly recommended. I make my own whipped cream topping using heavy cream, confectioner’s sugar, and vanilla. Or, my maple whipped cream will also work. 

How to Make Chocolate Chip Pancakes

Step 1. Place a large baking sheet in the oven, and preheat it to 200°F.

Step 2. In a medium bowl, sift the flour, baking powder, and salt. Whisk well, and set aside. 

Step 3. Add the eggs, buttermilk, vanilla extract, melted butter, and brown sugar to a second large bowl. Whisk until well combined and smooth. 

Step 4. Next, add the dry ingredients to the bowl of wet ingredients, and mix until almost combined. Then, add the chocolate chips, and mix them fully into the batter. Be careful not to over-mix the batter! It’s okay if there are a few lumps. Let your batter sit for about 15 minutes.

Step 5. Heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan. 

Step 6. Pour ⅓ cup of pancake batter onto the heated skillet. Cook the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4  minutes. 

Step 7. Flip the pancake, and cook on the second side for 1-2 minutes or until golden brown. Transfer the cooked pancake to the oven, and repeat the process until all the batter has been used. 

Step 8. Serve warm with maple syrup, whipped topping, and fresh fruit! 

Tips & Tricks

• Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
• Prevent the Chocolate from Sinking: I personally haven’t had any issues with the chocolate sinking. However, if you’re worried, toss them in a small amount of flour before adding them to the batter. 
• Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
• Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
• Use a Light Touch When Pouring: Pour the batter gently, and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
• Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
• Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.

Frequently Asked Questions 

Can I make chocolate chip pancake batter in advance? 

You should cook the batter within 50-60 minutes of making the batter to ensure the perfect texture. If you wait any longer, your pancakes are likely to turn out dense. 

How should I store leftover chocolate chip pancakes? 

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag or container for up to 2 months.

What’s the best way to reheat pancakes? 

Reheat thawed or frozen pancakes in a toaster, on a skillet over low heat, or in the microwave. For the toaster or skillet, reheat until they are warmed through and crispy on the outside. For the microwave, place a damp paper towel over the pancakes and heat for 20-30 seconds (or until warmed).

More Delicious Recipes

• Homemade Turkey Sausage Recipe
• Easy Sausage Breakfast Casserole Recipe
• Sausage Quiche Made with Homemade Turkey Sausage
• The Best Southern Cornbread Recipe
• Delicious Apple Turnover Recipe with Puff Pastry
• Lemon Pound Cake with Lemon Icing

I hope you love these Buttermilk Chocolate Chip Pancakes! They are fluffy, slightly crisp, and full of delicious chocolate flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner