Breakfast Perfectly Sweet Chocolate Chip Pancakes 4.86 from 21 votes Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Let my Perfectly Sweet Chocolate Chip Pancakes recipe give you the breakfast break you deserve, taking you back to when you were a kid, and putting chocolate chips in everything was required. By Gemma Stafford | May 9, 2020 | 22 Last updated on May 10, 2020 This post may contain affiliate links. Please see my full disclosure for details. 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! Perfect Buttermilk Pancakes No-Fuss Flourless Oat Pancakes Fluffiest Banana Pancakes And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! 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Author: Gemma Stafford Servings: 4 people Ingredients 2 cups (10oz/280g) all-purpose flour2 teaspoons baking powder1 teaspoon baking soda3 tablespoons sugar1 teaspoon salt2 cups (16 floz/ 1/2 litre/480ml) buttermilk*2 large eggs1 teaspoon vanilla extract, optional4 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. Recipe Notes Buttermilk is an essential ingredient in these pancakes. If you don't have any you can easily make a Buttermilk Substitute [Click here for recipe].