These chocolate chip pancakes are incredibly fluffy, filled with chocolate chips that add a delicious flavor, and they turn out amazing every time!
These pancakes are one of our favorite sweet breakfasts to make, they are super simple to make, come together in under 20 minutes, and taste amazing. Who doesn't like dessert for breakfast?
If you like simple breakfast recipes, you should try our lemon ricotta pancakes, puff pastry apple turnovers, tahini banana bread, bakery-style banana muffins, brown butter chocolate chips banana bread.
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Why this recipe works
- This recipe uses simple ingredients that are easy to find in your pantry.
- It doesn't get easier than this! this recipe can be made by anyone, there is no need for cooking skills.
- Perfect to make when you need a quick breakfast.
- Made in under an hour from start to finish.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread lots of moisture.
Chocolate chips- you can use any kind of chocolate chips for this recipe, we like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
Vanilla extract- for extra flavor.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Kosher salt- use kosher salt for this recipe.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Instructions
Into a large mixing bowl, add the sugar, baking powder, baking soda, salt, and flour. Mix with a whisk or with a spatula.
Add the buttermilk, eggs, melted butter, and vanilla extract, and mix well with a whisk. Make sure you don’t overmix so you won’t get dry pancakes.
Melt ½ teaspoon of butter on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
Flip the pancake and cook for another minute on medium-low heat.
Serve these pancakes with more chocolate chips and maple syrup and enjoy!
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist pancake and not a dense and dry pancake.
Faq's
These pancakes will last for up to 3 days stored in the fridge in an airtight container. We suggest making these pancakes the day you eat them, they taste the best fresh.
These pancakes are amazing while fresh and hot, but if you want to reheat these pancakes the day after, simply preheat an oven to 150c (300f) and heat them for 5-7 minutes.
Another way to reheat these pancakes is by reheating them in the air fryer for a few minutes at 150c (300f).
Another way to reheat pancakes is by toasting them in the toaster oven, just like you would do with bread.
Serving tips
We love serving pancakes with whipped cream, blueberries, and maple syrup. These lemon ricotta pancakes are extremely moist, so you won’t need to add a lot of maple syrup.
What to serve with pancakes?
- Bacon
- Eggs or egg muffins
- Smoothie
- Hash brown
- Sausage
- Smoothie bowl
- Breakfast casserole
What oil should I use for cooking pancakes?
There are a few options:
Butter- our favorite way to cook pancakes is with ½ teaspoon of butter at a time. The butter gives the pancakes a delicious buttery flavor.
Coconut oil- we love making pancakes with coconut oil, it’s a slightly healthier option and gives the pancakes a light coconut flavor.
Vegetable or canola oil- we love using vegetable or canola oil for cooking pancakes as well, you won’t need a lot, for each pancake you will need about ½ a tsp.
Topping ideas for pancakes:
- Maple syrup
- Fresh berries
- Lemon curd
- Chocolate chips
- Sliced banana
- Nutella
- Whipped cream
- Butter
- Powder sugar
Freezing
These pancakes freeze great although we prefer and suggest eating these pancakes fresh. If you want to freeze these pancakes, place them in an airtight container for up to a month in the fridge.
To reheat, place the pancakes in a preheated oven for 150c (300f) until the pancakes are heated well.
More breakfast ideas:
Bakery style banana muffins- These are great for a quick breakfast, awesome to make when you have overripe bananas, and taste just like a bakery banana muffin.
Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini which gives this banana bread a delicious nutty flavor.
Puff pastry apple turnovers- These puff pastry apple turnovers are made with a delicious spiced apple filling and wrapped with flaky puff pastry.
Lemon ricotta pancakes- These pancakes are made with lemon zest, lemon juice, and ricotta cheese which makes these pancakes moist, extremely fluffy, and flavorful.
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Chocolate Chip Pancakes
Ingredients
- 2 cups Flour
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 2 tablespoon Sugar
- 2 cups Buttermilk
- 2 Eggs
- 30 g Butter melted
- 1 cup Chocolate chips
- 1 teaspoon Vanilla extract
Instructions
- Into a large mixing bowl, add the sugar, baking powder, baking soda, salt, and flour. Mix with a whisk or with a spatula.
- Add the buttermilk, eggs, melted butter, and vanilla extract, and mix well with a whisk. Make sure you don’t overmix so you won’t get dry pancakes.
- Melt ½ teaspoon of butter on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
- Flip the pancake and cook for another minute on medium-low heat.
- Serve these pancakes with more chocolate chips and maple syrup and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist pancake and not a dense and dry pancake.
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