Recipes Breakfast and Brunch Pancake Recipes Chocolate Chip Pancakes 3.7 (3) 3 Reviews 1 Photo My kids love these chocolate chip pancakes that are light and fluffy and loaded with gooey chocolate. You can also sprinkle the chocolate chips on top once the pancakes are on the griddle instead of folding them into the batter — that way you can adjust the amount of chocolate chips per pancake. By Barbara Sauermann Barbara Sauermann Barbara Sauermann is a recipe developer and editor, German cuisine expert, and Senior Content Producer at Allrecipes. Allrecipes' editorial guidelines Updated on June 3, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 10 mins Rest Time: 10 mins Total Time: 30 mins Servings: 4 Yield: 8 pancakes Jump to Nutrition Facts Jump to recipe There is something about these chocolate chip pancakes that just reminds you of childhood. It’s an easy, gooey meal that can be topped with whatever you like. When served warm, the chocolate chips melt in your mouth. This recipe for chocolate chip pancakes is pretty straight-forward. The recipe includes milk and white vinegar, which you combine at the beginning to sour the milk, creating something similar to buttermilk. Along with the milk mixture, the batter is also made from all-purpose flour, sugar, baking powder and baking soda, eggs, salt, butter, vanilla, and mini chocolate chips. Depending on the sugar content of the chocolate you buy, chocolate will generally be a little bittersweet. You should definitely top the pancake with a generous slice of butter, as you would any pancake. Maple syrup pairs well with chocolate, but if you are looking to add other topping or ingredients, a little whipped cream works well, as do bananas, fresh berries in the spring, or a cinnamon in the fall. “The carbohydrates in pancakes make them a reliable freeze-and-store food item,” writes Alice Knisley Matthias. “Try freezing plain buttermilk pancakes, whole wheat, cornmeal, buckwheat, and beyond. Chocolate chip? Yes. Blueberry? You'll be glad you did.” Editorial Contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ¾ cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 large egg 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ cup mini chocolate chips, or more to taste cooking spray Directions To make the buttermilk: Combine milk and vinegar in a bowl and set aside for 5 minutes to sour the milk. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter, and vanilla extract into buttermilk mixture until well combined; add flour mixture and whisk until just combined. Fold in chocolate chips. The pancake batter will be thick. Allow batter to rest for 5 minutes. Heat a large skillet over medium-low heat, and coat with cooking spray. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately. Cook’s Note Instead of chocolate chips, you can add sprinkles, blueberries, or caramel chips as well. I Made It Print Nutrition Facts (per serving) 480 Calories 24g Fat 64g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 480 % Daily Value * Total Fat 24g 30% Saturated Fat 13g 63% Cholesterol 65mg 22% Sodium 494mg 21% Total Carbohydrate 64g 23% Dietary Fiber 4g 13% Total Sugars 32g Protein 9g 17% Vitamin C 2mg 2% Calcium 152mg 12% Iron 3mg 18% Potassium 360mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.