Name: Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon sea salt; 2 medium eggs, at room temperature; 2 tablespoons granulated sugar; 1 1/4 cups whole milk, at room temperature; 1 tablespoon apple cider vinegar; 3 tablespoons butter, melted; 3/4 cup milk chocolate chips; Coconut oil or vegetable oil, for greasing

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Fluffy, soft, and studded with melty chocolate chips, these Chocolate Chip Pancakes are the perfect indulgent breakfast treat. Whether you’re making them for a slow weekend brunch or a special morning surprise, these pancakes deliver everything you want—tender texture, golden edges, and gooey chocolate in every bite.

Why You’ll Love This Recipe

Chocolate Chip Pancakes are a family favorite for good reason. They’re easy to make with pantry staples, and the batter comes together in minutes. The apple cider vinegar adds lift and tenderness, while the combination of sugar and chocolate chips ensures just the right level of sweetness. This recipe yields tall, pillowy pancakes that are as good as anything from your favorite diner.

Chocolate Chip Pancakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
sea salt
eggs
granulated sugar
whole milk
apple cider vinegar
butter (melted)
milk chocolate chips
coconut oil or vegetable oil (for cooking)

Directions

Sift the flour, baking powder, and salt into a large mixing bowl. Set aside.
In another bowl, beat the eggs and sugar together until smooth.
Add the milk, apple cider vinegar, and melted butter to the egg mixture. Beat until fully combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk until smooth—do not overmix.
Gently fold in the chocolate chips.
Preheat a non-stick griddle or frying pan over medium-high heat and lightly grease with coconut oil or vegetable oil.
Pour about ¼ cup of batter onto the griddle for each pancake. Cook for around 2 minutes, or until bubbles form on top and the edges begin to set.
Flip the pancakes and cook for another 1–2 minutes, until golden and cooked through.
Serve warm with your favorite toppings such as maple syrup, whipped cream, fresh fruit, or extra chocolate chips.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Banana Chocolate Chip: Add ½ mashed ripe banana to the wet ingredients for natural sweetness.
Peanut Butter Swirl: Drop small dollops of peanut butter into the pancakes before flipping.
Mini Pancakes: Use a tablespoon of batter per pancake for bite-sized versions, perfect for kids.
Dairy-Free: Use plant-based milk and vegan butter or coconut oil.
Dark Chocolate Chips: Swap milk chocolate for bittersweet or semi-sweet chips for a richer flavor.

Storage/Reheating

To store: Allow pancakes to cool completely, then store in an airtight container in the fridge for up to 3 days.

To reheat: Warm in the microwave for 20–30 seconds, or reheat in a skillet over low heat until warmed through. You can also freeze pancakes in a single layer and reheat from frozen in a toaster or microwave.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately the night before and combine them in the morning.

Why add vinegar to pancake batter?

Apple cider vinegar reacts with the baking powder to create extra lift, making the pancakes fluffier and more tender.

Can I use semi-sweet or dark chocolate chips?

Absolutely. Feel free to swap in your preferred type of chocolate chips depending on your taste.

Can I make these gluten-free?

Yes, use a gluten-free 1:1 flour blend. The texture may vary slightly, but they’ll still be delicious.

What kind of milk works best?

Whole milk provides richness, but any milk—including almond, oat, or soy—can be used.

How do I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F oven while you cook the remaining batch.

Can I make these pancakes without eggs?

Yes, use an egg replacer like flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan version.

Can I double this recipe?

Yes, this recipe easily doubles if you’re feeding a larger group.

How do I know when to flip the pancakes?

Wait until bubbles form on top and the edges look slightly set—then flip carefully.

What toppings go best with chocolate chip pancakes?

Maple syrup, whipped cream, sliced bananas, strawberries, or even a drizzle of chocolate sauce work perfectly.

Conclusion

These Chocolate Chip Pancakes are a guaranteed hit with kids and adults alike. Whether you’re starting your morning with a comforting classic or treating yourself to a decadent brunch, this recipe delivers tall, fluffy, chocolatey goodness every time. Make a big batch—you’ll be glad you did.

Molly