Fluffy Chocolate Chip Pancakes – Deliciously thick and fluffy pancakes that are stuffed full of chocolate chips. Stack and drizzle with maple syrup for an indulgent breakfast!
Fluffy Chocolate Chip Pancakes
Who can resist a tall stack of fluffy American-style pancakes for breakfast? Certainly not me!
These pancakes are thick and fluffy, infused with vanilla, and stuffed full of chocolate chips. They’re so quick and easy to throw together, and you only need simple, staple ingredients.
Whenever we crave an indulgent breakfast, my family always requests these pancakes drizzled in maple syrup and topped with extra chocolate chips.
Looking for more breakfast recipes? Check out my No-Bake Peanut Butter Oatmeal Bars, Blueberry Chocolate Chip Muffins, and my Pumpkin Breakfast Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these pancakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Caster/granulated sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk: See my recipe notes below in the recipe card on how to make your own buttermilk.
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Fluffy Chocolate Chip Pancakes
To make these pancakes, simply grab a medium mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, whisk together the buttermilk, egg, and vanilla until combined.
Add the dry ingredients and mix until combined, and no lumps remain.
Stir in the chocolate chips.
Heat a frying pan over medium heat, and grease with cooking spray, oil, or a little butter.
Dollop 1/4 cup of batter into the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on each side.
Repeat with the remaining batter, and serve warm with a drizzle of maple syrup.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Fluffy Chocolate Chip Pancakes are:
- super quick and easy to make
- incredibly thick and fluffy
- infused with vanilla
- LOADED with chocolate chips
- perfect for an indulgent breakfast
How long will these pancakes last? These pancakes are best served on the day they are made, but can be individually wrapped in clingfilm and stored at room temperature for up to 3 days.
Can I freeze these pancakes? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge, and re-heat to your liking.
Alternatively, you can cover leftover pancake batter with clingfilm and keep refrigerated overnight.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these breakfast recipes next!
Craving for more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Fluffy Chocolate Chip Pancakes
Deliciously thick and fluffy pancakes that are stuffed full of chocolate chips. Stack and drizzle with maple syrup for an indulgent breakfast!
Ingredients
- 1 and 1/2 cups (187g) plain/all-purpose flour
- 1/4 cup (50g) caster/granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180ml) buttermilk*
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90g) chocolate chips
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the buttermilk, egg, and vanilla until combined.
- Add the dry ingredients and mix until combined, and no lumps remain.
- Stir in the chocolate chips.
- Heat a frying pan over medium heat, and grease with cooking spray, oil, or a little butter.
- Dollop 1/4 cup of batter into the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on each side.
- Repeat with the remaining batter, and serve warm with a drizzle of maple syrup.
Notes
*To make your own buttermilk, simply add 2 and 1/4 teaspoons of fresh lemon juice or white vinegar to 3/4 cup (180ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Nutrition Information:
Yield: 6 pancakes Serving Size: 1 pancakeAmount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 35mgCarbohydrates: 41gFiber: 1gSugar: 18gProtein: 6g
Nutrition information isn’t always accurate.
9 comments
Oh wow – these look so fluffy! I love pancakes but somehow in the hustle and bustle of life I seemed to have stopped making them and that needs to change! Thanks so much for this recipe.
Thanks, Shashi!
Marsha, these pancakes look incredible!! Just one look at these pics and I immediately started craving ALL the pancakes!! Love that you stuffed your favorite recipe with chocolate chips. And what were you saying about adding nutella? Ahem. Hehe. I can’t wait to see the nutella version! Happy Monday, my friend. Pinned, of course!
Thanks, Demeter! 🙂 xo
The number one rule in pancakes is that they have to be fluffy. The second rule, in my book, is chocolate. So you are two for two on these! Love it!
Thanks, Shelby! 🙂
Oh my gosh, these pancakes looks so fluffy and delicious Marsha. 🙂
Thanks, Puja! 🙂
I see crispy edges and that is all that matters