The Best Ever Chocolate Chip Pancakes
There are some mornings that just call for pancakes. Not the rushed, “grab something and run out the door” kind of morning. I’m talking about the slow, cozy, sunlight-streaming-through-the-kitchen-window kind of morning. And if it happens to be National Pancake Day? That’s basically your official excuse to grab a whisk.
These pancakes are everything I want a pancake to be: ridiculously fluffy, tender in the center, lightly golden around the edges, and dotted with melty pockets of chocolate in every single bite.
The batter comes together in minutes, but tastes like you put in far more effort than you did. And when those chocolate chips hit the warm skillet and start softening? It’s game over.
I genuinely couldn’t help but share these today because they feel celebratory. They’re not just “lazy Saturday breakfast” pancakes — they’re Tuesday-before-work pancakes. They’re breakfast-for-dinner pancakes. They’re random Wednesday lunch because you felt like it pancakes. Honestly, if you’re pouring a waterfall of maple syrup over a stack at 8 p.m., I support you. I am you.
And let’s talk texture. The combination of buttermilk, the perfect balance of baking powder and baking soda, and just enough melted butter creates the fluffiest, softest pancakes. Not dense. Not rubbery. Just cloud-like stacks that hold their shape but melt in your mouth. Add in a generous handful of chocolate chips (because we don’t do skimpy here), and suddenly plain pancakes just don’t compare.
This recipe makes about 5–6 pancakes, which is perfect for a cozy breakfast for one or two. Or one very serious pancake enthusiast. No judgment.
Why Are These the Best Chocolate Chip Pancakes?
- Ultra fluffy texture thanks to the perfect ratio of leavening agents.
- Buttermilk richness adds tenderness and a subtle tang that balances the sweetness.
- Melty chocolate in every bite — no uneven distribution here.
- Perfectly sweet but not overpowering, so maple syrup still shines.
- Small batch friendly, making 5–6 pancakes so nothing goes to waste (unless you eat them all — again, same).
Why We Use These Ingredients
- All-purpose flour – Provides structure while keeping the pancakes tender.
- Granulated sugar – Adds subtle sweetness and helps with golden browning.
- Baking powder + baking soda – The lift duo. Baking soda reacts with the buttermilk, while baking powder ensures extra fluff.
- Salt – Enhances flavor and balances the sweetness.
- Buttermilk – Creates soft texture and helps activate the baking soda for rise.
- Egg – Adds structure and richness.
- Melted butter – Brings flavor and moisture.
- Vanilla extract – Deepens and rounds out the overall flavor.
- Chocolate chips – Because chocolate makes everything better.
Tips for Perfect Pancakes Every Time
- Don’t overmix — a few small lumps are perfectly fine. Overmixing leads to dense pancakes.
- Keep the heat at medium. Too high and the outside burns before the inside cooks.
- Wait for bubbles to form and the surface to look slightly dry before flipping.
- If pancakes are browning too quickly, reduce the heat slightly.
- Re-grease the skillet between batches for even golden color.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120g)
- 1½ tablespoons granulated sugar (19g)
- 1 teaspoon baking powder (4g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
Wet Ingredients
- 1 cup buttermilk, room temperature (240g)
- 1 large egg
- 1½ tablespoons unsalted butter, melted (21g)
- 1 tablespoon vanilla extract (15g)
Add In
- ⅓–½ cup chocolate chips (60–90g)
Directions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined — a few small lumps of flour remaining is perfectly fine. Be careful not to overmix the batter.
- Use a silicone spatula to gently fold in the chocolate chips until evenly incorporated.
- Heat a large skillet or griddle over medium heat. Don’t turn the heat too high — you want steady, even heat so the pancakes cook through without burning.
- Once the skillet is hot, liberally grease it with butter (about 1 tablespoon for every three pancakes).
- Pour ¼ cup of batter per pancake onto the hot surface, leaving about 1 inch between each pancake for spreading and easy flipping.
- Cook until bubbles form on the surface and the tops begin to look slightly dry, about 1–2 minutes.
- Flip and cook the other side for about 1 minute more, until golden brown. If the pancakes are getting too dark at any point, reduce the heat slightly.
- Serve immediately with a waterfall of maple syrup.
Bake Ahead & Store
Refrigerator:
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
Freezer:
Allow pancakes to cool completely. Layer with parchment paper between each pancake and store in a freezer-safe bag for up to 2 months.
Reheating
- Microwave: Heat for 20–30 seconds until warm.
- Skillet: Warm over low heat for slightly crisp edges.
- Toaster: Pop them in straight from frozen for quick, easy reheating.