![A stack of my Perfectly Sweet Chocolate Chip Pancake recipe, with chocolate chips, whipped cream, and strawberries on a blue plate.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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!
![A stack of my Perfectly Sweet Chocolate Chip Pancake recipe, with chocolate chips, whipped cream, and strawberries on a blue plate on a white table.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 640 960"></svg> "Perfectly Sweet Chocolate Chip Pancakes — how many do you want?")
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.
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!