Chocolate Chip Pancakes
Fluffy pancakes studded with rich chocolate chips to bring joy to your breakfast table. This breakfast recipe, ready in about 25 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- for cooking, about 1 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
- Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, then stir in 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients, gently folding until just combined to avoid overmixing; fold in 1/2 cup semisweet chocolate chips.
- Step 4: Heat a large non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
- Step 5: Flip pancakes and cook for an additional 2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.
Frequently asked questions
How long does Chocolate Chip Pancakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate Chip Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate Chip Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate Chip Pancakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate Chip Pancakes?
International breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
