These delicious Chocolate Chip Pancakes come together quickly and easily from several staple ingredients you probably already have on hand. This recipe produces light, fluffy pancakes that are laced with melted chocolate chips that will have your people singing with praise.
Pancakes are perhaps the most common and well-loved breakfast. My family enjoys them at least once a week. This familiarity can begin to make them a little boring. The addition of chocolate chips perks up classic pancakes, making an ordinary morning feel extra special and delicious!
Here's what you need to make Chocolate Chip Pancakes:
- all-purpose flour
- semi-sweet chocolate chips
- canola oil
- baking powder
See recipe card for quantities.
Here's how to make Chocolate Chip Pancakes:
1. Preheat a greased griddle or skillet over medium-high heat. While the griddle heats, add the flour, sugar, baking powder and salt to a medium bowl. Whisk to combine. Then add the milk, egg, canola oil and vanilla and whisk again.
2. Add the chocolate chips and stir to combine.
3. Pour ¼ cup portions of the batter onto the hot skillet. When bubbles begin to appear, flip the pancakes.
4. Cook the pancakes for an additional minute on the other side, or until golden brown. Set cooked pancakes aside and repeat the process with the remaining batter, then serve.
Want to substitute one of the ingredients in Chocolate Chip Pancakes? Here's how:
- Milk - use an equal amount of any milk alternative in place of the milk.
- Sugar - use an equal amount of an alternative sweetener such as coconut sugar in place of the sugar.
- Oil - use an equal amount of another mild oil such as vegetable oil or melted butter in place of the canola oil.
- Chocolate chips - use an equal amount of milk chocolate or dark chocolate chips in place of the semi-sweet chocolate chips.
Try one of these variations on Chocolate Chip Pancakes:
- Blueberry - replace the chocolate chips with an equal amount of blueberries for Blueberry Pancakes.
This equipment comes in handy for making Chocolate Chip Pancakes:
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. See this article for more details on freezing and re-heating pancakes.
Make a double or triple batch of these on the weekend for quick and easy breakfasts during the week.
Thoroughly chill the chocolate chips in the fridge or freezer just before mixing them into the batter to make them more resistant to melting. However, in our house, we think the melted chocolate chips are the best part so we skip this step!
Looking for other easy breakfast recipes like this? Try these:
Chocolate Chip Pancakes
- Preheat a greased griddle or skillet over medium-high heat.
- While the griddle heats, add the flour, sugar, baking powder and salt to a medium bowl. Whisk to combine.
- Then add the milk, egg, canola oil and vanilla and whisk again.
- Add the chocolate chips and stir to combine.
- Pour ¼ cup portions of the batter onto the hot skillet. When bubbles begin to appear, flip the pancakes. Cook the pancakes an additional minute on the other side, or until golden brown. Set cooked pancakes aside and repeat the process with the remaining batter, then serve.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended