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Hi Bold Bakers!
As we head into another week of self-isolation, kids at home are probably more than a little stir crazy by this point! Their routine has been thrown off, they miss their friends, and they still have to attend class through webcam. There’s only one cure for the quarantined blues they may be experiencing — my chocolate chip pancake recipe.
Better yet? Why not make a math lesson out of it and get the kids involved with measuring! Work doesn’t feel like work if the end result is fluffy, homemade Chocolate Chip Pancakes. Especially if you top them with whipped cream and fruit for an extremely special treat for the kids.
But, don’t feel like you need a house full of restless kids in order to make these delicious pancakes — in times like these, we can all use some chocolate!
What Kind Of Chocolate Chips?
I love to include bittersweet chocolate in my baking, as it isn’t as cloyingly sweet as semi-sweet. However, if someone in your house has a big sweet tooth, semi-sweet would be perfect. You could also use milk chocolate or dark chocolate!
What You Need To Make Chocolate Chip Pancakes
For this recipe, you’ll need what you typically need to make pancakes — but this time, more chocolate.
- Mixing bowls
- Measuring jug
- Measuring spoons
- Measuring cups
- Hand whisk
- Non-stick frying pan or griddle
- Spatula
- Chocolate chips
How To Make Chocolate Chip Pancakes
Flip pancakes, don’t flip out! The recipe is super simple to perfect. Here’s how easy it is (and don’t forget to get the full recipe with measurements, down below):
- Mix flour, baking powder, soda, sugar, and salt in a large bowl.
- In a separate measuring jug, whisk together buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry and mix. Be sure not to over mix.
- Fold in melted butter and chocolate chips.
- Spoon one spoonful of the batter onto a warm non-stick pan or griddle on medium-low heat.
- Cook for roughly 4 minutes on one side, turn when you see bubbles forming and the edges are no longer wet batter. Flip, cook for another 1-2 minutes.
- Enjoy right out of the pan with extra chocolate chips on top and a healthy helping of whipped cream.
Gemma’s Pro Chef Tips For Chocolate Chip Pancakes
- Buttermilk is the key ingredient here! It will make your pancake so incredibly fluffy. If you do not have buttermilk, you can make your own here!
- Melt your butter ahead of time so it has time to cool before you add it into your mix.
- When mixing spell P.A.N.C.A.K.E and then STOP! Over mixing leads to a flat pancake.
- A non-stick pan is essential to get that beautiful even brown coloring.
- Make dollar pancakes to enjoy as a quick snack instead of a heavy breakfast!
How To Store Chocolate Chip Pancakes
You will want to eat pancakes right out of the pan or freeze them, for up to 4 weeks, for a quick breakfast. To freeze, lay the pancakes flat on a cookie sheet. Once frozen, stack them and place them in an airtight container.
To reheat, defrost at room temperature for 30 minutes and reheat in the microwave.
Make More Pancakes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Perfectly Sweet Chocolate Chip Pancakes Recipe
Ingredients
- 2 cups (10oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
- 2 large eggs
- 1 teaspoon vanilla extract, optional
- 4 tablespoons (2oz/57g) butter, melted
- 1 cup (6oz/170g) semi-sweet chocolate chips
Instructions
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a separate measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. The secret to thick, fluffy pancakes is not to over mix. Stir it enough times to spell P.A.N.C.A.K.E, and then stop.
- Lastly, fold in the melted butter and chocolate chips. Resist the urge to continue to mix, lumps are perfectly fine.
- Put a non-stick frying pan or griddle on medium-low heat and allow a few minutes to warm.
- Spoon one big, heaping spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes to brown the pancakes. Enjoy hot from the griddle with butter and maple syrup.
Fantastic! Luuuuuvvvvv it! I mean everything I’ve ever tried from Bigger Bolder Baking has been great, spellbinding and lovely so why shouldn’t this be?
These pancakes are absolutely delicious. This is the first recipe I have come across that resulted in perfectly cooked pancakes. Usually, I cook them the same way and they end up burning on the outside and undercooked on the inside, but these turned out amazing. Thanks Gemma!
Hi Gemma,
Does pancake need a thick base pan? My pancakes cook too fast even on low heat and i need to flip them early to avoid burn.
Please guide me on the type of pan.
Thanks,
Adam
Perfect easy pancake recipe! Used your buttermilk recipe for this .
I just dont know why my pancakes always taste eggy and not pleasent at all i just want yo know what is the thing im doing wrong ????♀️
This is the same as your perfect buttermilk pancakes with chocolate chips added! Give us a chocolate pancake recipe please! Aand pass my love to baby George! Love you Gemma ❤️
Hi Gemma.. can I use oat meal instead of flour for this recipe?
Made it this morning, with these substitutions: blueberries instead of chips, whole wheat flour instead of white, and olive oil instead of butter. Also I didn’t put any sugar in the batter. Not necessary, as we top with maple syrup. Totally fabulous, for certain the best pancakes I ever made. Thanks!
Hi Gemma
I don’t have eggs.Can you suggest egg substitute.
Thank you
Gemma,how would one make this recipe egg free? Would flax eggs work here?