Fluffy buttermilk pancakes loaded with melty chocolate chips in every bite – these Chocolate Chip Pancakes are the ultimate breakfast treat for chocolate lovers. Ready in minutes and guaranteed to make any morning special.
Sometimes, you just need chocolate for breakfast. And these Chocolate Chip Pancakes deliver exactly that – fluffy, golden pancakes studded with melty chocolate chips in every single bite. They're everything you love about classic buttermilk pancakes, but with a generous dose of chocolate that makes them feel like a dessert disguised as breakfast.
This recipe is foolproof and comes together in minutes. The key to the fluffiest pancakes is don't overmix the batter – a few lumps are exactly what you want. The chocolate chips melt as they cook, creating little pockets of gooey chocolate that make each bite pure bliss. Serve them with butter, maple syrup, or a dollop of whipped cream – they're perfect every time.
🥞 Ingredients
- 250 g plain flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 375 ml buttermilk
- 1 large egg, room temperature
- 50 g unsalted butter, melted and cooled
- ½ tsp vanilla extract
- 150 g chocolate chips (semi-sweet or milk chocolate)
- Extra butter for the pan
👩🍳 Step‑by‑Step Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl or jug, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Mix the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy – a few streaks of flour are fine. Don't overmix – overmixing develops gluten and results in tough, flat pancakes.
- Add chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Rest the batter: Let the batter rest for 5–10 minutes while you heat your pan. This allows the baking soda to activate and creates extra-fluffy pancakes.
- Heat the pan: Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and swirl to coat the pan.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot pan. Cook until bubbles form on the surface and the edges look set – about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Keep warm: Transfer cooked pancakes to a plate and keep warm in a low oven (around 100°C / 200°F) while you cook the remaining batter.
- Serve: Stack the pancakes high, top with butter, and drizzle with maple syrup. Add extra chocolate chips or a dusting of icing sugar if desired.
💡 Pro tip: For extra chocolatey goodness, sprinkle a few extra chocolate chips on top of each pancake immediately after pouring the batter onto the pan. They'll melt into the top and create a beautiful chocolatey crust.
❓ Tips & Variations
- No buttermilk? Make your own by adding 1½ tablespoons of lemon juice or white vinegar to 375 ml of milk. Let it sit for 5–10 minutes until thickened and slightly curdled.
- Flavour twists: Add 1 tsp cinnamon or a pinch of nutmeg to the dry ingredients. Swap chocolate chips for white chocolate chips or butterscotch chips.
- Dairy-free option: Use plant-based milk with lemon juice and dairy-free butter substitute. Use dairy-free chocolate chips.
- Make ahead: Cooked pancakes can be frozen and reheated in the toaster for a quick breakfast.
- Yield: Makes about 10–12 pancakes.
Fluffy, golden, and loaded with melty chocolate – the ultimate breakfast treat.
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