Chocolate Chip Pancakes +1 Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk the whole milk, buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but thick consistency.

Add chocolate chips

Fold in 3/4 cup of the chocolate chips so they are evenly distributed. Reserve the remaining 1/4 cup to sprinkle on top of pancakes while cooking.

Let the batter rest 5–10 minutes at room temperature to hydrate the flour and produce fluffier pancakes.

Heat griddle or skillet

Place a large nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. The surface should be hot enough that a few drops of water skitter and evaporate. Reduce heat to medium-low if it runs hot.

Oil the surface

Brush or wipe a thin film of vegetable oil or melted butter over the cooking surface. You can re-oil lightly between batches.

Portion batter

Using a 1/4-cup scoop or measuring cup, pour batter onto the hot griddle leaving about 2 inches between pancakes.

Add reserved chips

Immediately sprinkle a few of the reserved chocolate chips onto the top of each pancake so some chips appear on both sides as it cooks.

Cook first side

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Check underside — it should be golden brown.

Flip and finish

Flip the pancakes and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning while ensuring interior cooks through.

Transfer cooked pancakes to a warm plate in a low oven (about 200°F / 95°C) if making multiple batches to keep them warm.

Stack pancakes, dust with powdered sugar if desired, and serve with maple syrup and/or fresh berries. Enjoy while hot so the chocolate is melty.

Leftovers: cool completely, then store in an airtight container in the refrigerator up to 2 days or freeze separated by parchment for up to 2 months. Reheat in a toaster oven or skillet over low heat.