Satisfy your breakfast cravings with these irresistibly fluffy chocolate chip pancakes! This simple yet delicious recipe will guide you step-by-step to creating the perfect treat, complete with tips and fun variations like gluten-free and vegan options. Whether you're adding fresh berries or whipped cream, these pancakes will brighten your morning.
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk (or substitute with regular milk plus 1 tablespoon lemon juice)
1 large egg, at room temperature
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips, plus extra for topping if desired
Optional: whipped cream and fresh berries (such as strawberries or blueberries) for serving
![- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1 cup buttermilk (or milk with lemon juice) - 1 large egg - 2 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - 1/2 cup semi-sweet chocolate chips - Optional toppings: whipped cream, fresh berries When I make chocolate chip pancakes, I love to use fresh ingredients. The all-purpose flour gives the pancakes a nice texture. The granulated sugar adds a hint of sweetness, which is so lovely with the chocolate chips. Baking powder and baking soda help the pancakes rise and become fluffy. Buttermilk makes the pancakes tender and moist. If you don't have buttermilk, you can mix regular milk with lemon juice. The egg binds everything together, while melted butter adds richness. The pure vanilla extract brings warmth and flavor. Finally, the semi-sweet chocolate chips melt into gooey goodness. Feel free to add toppings like whipped cream and fresh berries. They make the pancakes even more delightful. For a full recipe, check out the details I shared above. - Sift together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - Mix well to ensure even distribution. This helps every bite taste great. - In a separate bowl, combine: - 1 cup buttermilk (or milk with 1 tablespoon lemon juice) - 1 large egg - 2 tablespoons melted unsalted butter - 1 teaspoon pure vanilla extract - Whisk until smooth. A good mix makes for fluffy pancakes. - Create a well in the center of the dry mix. - Pour in the wet mix. - Gently fold in: - 1/2 cup semi-sweet chocolate chips - Mix until just combined. A few lumps are okay. Overmixing can lead to flat pancakes. - Preheat your griddle over medium heat. - Lightly grease it with cooking spray or butter if needed. - For each pancake, pour about 1/4 cup of batter onto the griddle. - Cook for 2-3 minutes. Look for bubbles on top and edges that set. - Flip gently with a spatula. Cook for another 1-2 minutes. - The pancakes should be golden brown. - Keep cooked pancakes warm on a plate while you finish the batter. For the full recipe, check the earlier section. To make the best chocolate chip pancakes, avoid overmixing the batter. When you mix, stop as soon as you see no dry flour. A few lumps are fine. This keeps the pancakes fluffy and light. For fluffy pancakes, use room-temperature ingredients. Cold eggs or milk can make the batter thick. Also, let the batter sit for a few minutes before cooking. This helps it rise better while cooking. When serving your pancakes, think about toppings. Pure maple syrup is a classic choice. You can also add a dollop of whipped cream. Fresh berries like strawberries or blueberries add color and taste. For a fun twist, stack pancakes high and drizzle chocolate sauce on top. You could even sprinkle some extra chocolate chips for a treat. Make your pancakes look fancy and inviting! For making these pancakes, you need some basic tools. A large mixing bowl is great for the batter. A whisk helps mix wet ingredients well. Use a non-stick griddle or frying pan for cooking. You will also need a spatula to flip the pancakes. A measuring cup helps with pouring the right amount of batter. With these tools, you’ll be ready to create delicious pancakes! For the complete recipe, check out the [Full Recipe]. {{image_4}} You can easily make gluten-free chocolate chip pancakes. For this, substitute the all-purpose flour with gluten-free flour. You can use almond flour, coconut flour, or a gluten-free baking mix. Each option gives a unique flavor and texture. When you substitute the flour, you might need to adjust the liquid. Gluten-free flours often absorb more liquid. Start with the same amount of buttermilk. Then, add more as needed until the batter is thick but pourable. To make vegan chocolate chip pancakes, replace the egg and dairy. Use flaxseed meal or applesauce in place of the egg. For the buttermilk, swap in almond milk or soy milk with a splash of lemon juice. This keeps the pancakes moist and fluffy. Be mindful of texture when using these substitutes. Mix the batter gently to avoid toughness. Let the batter rest for a few minutes to help it thicken. Want to change up the flavor? Consider adding spices like cinnamon or nutmeg. A dash can elevate the taste. You can also mix in fruits, such as mashed bananas or blueberries. Nuts like walnuts or pecans add a nice crunch. Incorporate these additions during the mixing stage. Fold them in gently so the pancakes stay fluffy. Enjoy experimenting with flavors to find your favorite twist on classic chocolate chip pancakes! For a complete recipe, check the Full Recipe section above. To keep your leftover chocolate chip pancakes fresh, follow these steps: - Cool Them Down: Allow the pancakes to cool to room temperature first. - Use Airtight Containers: Place them in a container that seals tightly. This prevents air from making them dry. - Refrigerate: Store them in the fridge. They will stay fresh for up to 3 days. If you want to keep them longer, consider freezing them. Pancakes can last in the freezer for 2 months when wrapped well. Reheating pancakes properly helps keep their fluffy texture. Here are some methods: - Microwave: Place pancakes on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. This keeps them moist. - Toaster: You can pop them in the toaster for a quick reheat. This method adds a nice crispness. - Skillet: Heat a skillet over low heat and warm pancakes for a minute on each side. This method works well for larger batches. By using these tips, you can enjoy your chocolate chip pancakes even after the first serving! Yes, you can use regular milk. To mimic buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for about 5 minutes. This mixture will work well in the recipe. Look for bubbles on the surface. When you see bubbles, the pancakes are ready to flip. The edges should also look set and dry. After flipping, cook until both sides are golden brown. Absolutely! You can mix the batter and store it in the fridge. Just cover it well. Use it within 24 hours for the best results. Stir gently before cooking; it may thicken a bit. For the full recipe, refer to the earlier section. This blog post covered how to make delicious chocolate chip pancakes. We looked at the ingredients, step-by-step instructions, and useful tips. I shared variations like gluten-free and vegan options. You can store leftovers and reheat them easily. Making pancakes can be fun and tasty. Try out these tips, and enjoy fluffy pancakes any day. Your breakfast will be more enjoyable with them on the table!](https://yumymoments.com/wp-content/uploads/2025/04/3bd0c14a-76fb-4ea4-b16c-0da2b6b64298-250x250.webp)