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Diner-quality chocolate chip pancakes at home in just 30 minutes! Fluffy, tender, and packed with gooey chocolate chips in every bite, these buttermilk pancakes use simple ingredients and a foolproof method for perfect results every time. They freeze beautifully for a quick and easy breakfast your whole family will love.
For more pancake recipes, try my Sheet Pan Pancakes and Oatmeal Pancakes next.
5 Tips for Fluffy Chocolate Chip Pancakes
- Rest your batter 20-30 minutes – the buttermilk activates the leavening for maximum fluffiness
- Add chocolate chips after resting – prevents sinking and ensures even distribution
- Keep griddle on low heat – prevents burning chips while cooking centers through
- Use real buttermilk if possible – makes fluffier pancakes than the substitutes
- Don’t overmix – lumps are fine; overmixing makes for tough, flat pancakes
RECIPE WALK-THROUGH
How To Make Chocolate Chip Pancakes
See the recipe card below for full, detailed instructions
Step 1: Mix dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and salt until the mixture is well combined.
- Preheat the oven to 170°F (or the lowest setting on your oven). This will keep pancakes warm between batches.
Step 2: Add wet ingredients
Pour in the buttermilk, melted butter, and beaten eggs. Gently stir until no dry streaks remain. The batter will be lumpy.
- Don’t overmix the batter!
Step 3: Rest
Let the batter rest for 20-30 minutes. This helps it thicken and makes the pancakes fluffier.
- Don’t skip the rest! This is the secret to getting fluffy, delicious pancakes.
Step 4: Add chocolate chips
Gently fold in the chocolate chips.
- We really like milk chocolate chips, the normal-sized ones, but the tiny chocolate chips also work for this recipe! Or add a mix.
Step 5: Cook the pancakes
Heat a nonstick skillet or griddle over low heat. Add one teaspoon of vegetable oil.
- Heat your griddle to low heat (about 275°F if you have a thermometer). You’ll know it’s ready when a drop of water sizzles gently — not violently. This lower temperature prevents the chocolate chips from burning while ensuring the centers cook through.
Ladle about ⅓ cup batter per pancake onto the pan. Cook for 2-4 minutes until bubbles appear and edges look dry.
Flip and cook for an additional 1-2 minutes, until golden brown on both sides.
Step 6: Keep warm
Transfer finished pancakes to a wire rack in the warm oven while you cook the rest.
Step 7: Serve
Top with butter, maple syrup, and extra chocolate chips if desired.
Troubleshooting Tips
- Burnt chocolate chips? The heat is too high – reduce it to low for the next batch.
- Gummy centers? You flipped them too soon – wait for bubbles to pop before flipping.
- Flat pancakes? The batter was overmixed, or the leavening was old – mix less and check dates on both the baking soda and baking powder.
Pancake Topping Ideas
- Classic: Butter, syrup, and extra chocolate chips for the ultimate breakfast treat
- Diner Style: Whipped cream + chocolate syrup
- Fruit: Fresh berries + powdered sugar
- Chunky Monkey: Peanut butter drizzle + banana slices
Serving Suggestions
Make it a brunch spread with savory sides like Air Fryer Bacon, Baked Egg Muffins, and crispy Homemade Hash Browns!
Chocolate Chip Pancakes also go well alongside breakfast favorites like Crockpot Breakfast Casserole, Tater Tot Breakfast Casserole, and Breakfast Sliders.
Storage Tips
Storing, Freezing, and Leftovers
Store: Keep leftover pancakes in an airtight container in the fridge for up to 2 days.
Freeze: Stack between sheets of parchment paper and store in a freezer bag. Freeze up to 2 months.
Reheat: Toast, microwave, or warm in a 300°F oven for 5-7 minutes.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes. For each cup of milk, stir in 1 tablespoon lemon juice or white vinegar and let it sit 5 minutes. The pancakes will be a little less tender than those made with real buttermilk, but still delicious.
How do I keep pancakes warm without getting soggy?
Hold them in a 170°F oven on a wire rack in a single layer. The rack lets steam escape so the pancakes stay fluffy. Keep warm for up to 45 minutes.
Can I make the batter ahead of time?
Mix the dry ingredients ahead. Once the wet ingredients are added, rest 20 to 30 minutes and cook within a few hours. If refrigerated, bring to room temp and stir gently. Add a splash of milk if it thickens.
More Breakfast Recipes
Chocolate Chip Pancakes
Ingredients
- 2 cups All-purpose flour
- 1 cup Chocolate chips
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Baking powder
- 3 tablespoons Granulated sugar
- 3/4 teaspoon Table salt
- 2 1/2 cups Buttermilk
- 3 tablespoons Butter melted
- 2 Large eggs beaten
- 1 tablespoon Vegetable oil
- Butter and maple syrup, for topping
Instructions
- Preheat oven to 170℉ or its lowest temp.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well.
- To the bowl add the buttermilk, melted butter, and 2 beaten eggs. Mix gently until there are no dry spots, but do not overmix. Lumps are fine. Set aside for 20-30 minutes for the batter to rest.
- Gently fold the chocolate chips into the batter.
- Heat a griddle or nonstick pan over low heat. Add a touch (1 teaspoon) of vegetable oil, then ladle the pancake batter into pan. Cook pancakes for 2-4 minutes on the first side or until bubbles start to rise. Flip and cook the other side for 1-2 minutes or until lightly brown. Repeat until all pancakes are finished. Place cooked pancakes in the oven to keep warm, while finishing all batches.
- Serve with more chocolate chips, butter, and maple syrup. Enjoy!
Notes
- Wait at least 20 minutes after making the batter to start cooking the pancakes.
- Recipe makes eight 6-8″ round pancakes.
- Keep the pan heat low. This is crucial to help prevent burnt chips.
- For mini pancakes: Use 2 tablespoons of batter, which makes about 24 mini pancakes.
- Buttermilk substitute: Regular milk + 2 tbsp vinegar (let sit 5 minutes).
- You can easily double the recipe and freeze for busy mornings.
- Store: Keep leftover pancakes in an airtight container in the fridge for up to 2 days.
- Freeze: Stack between sheets of parchment paper and store in a freezer bag. Freeze up to 2 months.
- Reheat frozen pancakes: Toast, microwave, or warm in a 300°F oven for 5-7 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
