Chocolate Chip Pancakes

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These soft and fluffy chocolate chip pancakes are one of my all-time favorite breakfasts. This classic recipe is rich, moist, filled with melty milk chocolate, and bound to be a hit with everyone at the table.

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Pouring maple syrup over a stack of fluffy pancakes.

This quick and easy chocolate chip pancake recipe is a breakfast staple in my kitchen because we can’t get enough of them. The best part about these pancakes is that they’re unbelievably light and fluffy, like little pillows of chocolatey goodness. The pancake batter is creamy and buttery, and the chocolate chips turn gooey and melty as they cook.

Why You’ll Love These Pancakes

  • Simple. Pancakes should be easy to make – this recipe takes less than half an hour and is easy to follow. 
  • Fluffy. One of the secrets to this recipe is that it has apple cider vinegar which helps the baking powder react and makes the pancakes fluffy.
  • Better than pancake mix. I love a pancake mix, but these homemade chocolate chip pancakes are on an entirely different level! 
Photo of ingredients used to make Chocolate chip pancakes.


  • All-purpose flour
  • Baking powder
  • Sea salt
  • Eggs: Eggs should be at room temperature, as they’ll mix better with the other ingredients.
  • Granulated sugar
  • Whole milk: You can use low-fat milk, but whole milk will make the pancakes creamier.
  • Apple cider vinegar: Vinegar activates baking powder, making the pancakes soft and fluffy.
  • Butter: You’ll need to use melted butter, preferably unsalted.
  • Chocolate chips: I recommend milk chocolate chips, but you can use whatever type you prefer.
  • Coconut oil: You can use a different cooking oil, but use an oil with a high smoke point.

How to Make Chocolate Chip Pancakes

This is an easy recipe, and the pancakes will be ready in about 30 minutes.

  1. Sift the all-purpose flour, baking powder, and salt into a large mixing bowl, then stir until combined.
  2. Add the eggs and sugar to a mixing bowl and beat until combined and smooth.
  3. Slowly pour the milk, apple cider vinegar, and melted butter into the egg mixture and beat until the mixture is smooth and combined.
  4. Form a well in the flour mixture, then pour the wet ingredients in the middle. Whisk until the pancake batter is smooth. Fold in the chocolate chips.
  5. Place a nonstick griddle or a large skillet over medium-high heat, then grease it with some coconut oil. Scoop ¼ cup of pancake batter onto the griddle. Cook until the edges are golden brown and bubbles form on top, about 2 minutes. Flip the pancakes and cook for another 1-2 minutes, until cooked all the way through.
Pouring maple syrup over a stack of chocolate chip pancakes.

Tips for the Best Pancakes

  • Adjust the heat. Every stove and every griddle are different, so you may have to adjust the heat to get that golden brown but not burnt pancake.
  • Cool butter. Make sure you let the butter cool for a few minutes before adding it to the batter so the eggs won’t scramble.
  • Vinegar. You can use distilled white vinegar or fresh lemon juice instead of apple cider vinegar. Also, add the vinegar slowly while constantly whisking the batter to keep it from curdling. 
  • Keep warm. The best way to keep pancakes warm while working on the rest of the batter is to place the pancakes in an oven that’s set to the lowest temperature.
  • Make the pancake batter in advance. This pancake batter can be stored in an airtight container and kept in the fridge for up to 3 days. Then, you only need to give the batter a quick stir and cook up the pancakes. 

Serving Suggestions

This is a perfect pancake to garnish with traditional toppings like butter, maple syrup, honey, pecans, fresh fruit, and yogurt. But if you want to take these pancakes to the next level, I recommend trying gourmet sauces and toppings. Here are a few of my favorites. 

And I always eat chocolate chip pancakes with a cup of coffee. There’s no better breakfast than coffee and pancakes! Here are some coffee recipes that I’ve been loving lately.

Close up of a bite of chocolate chip pancakes.

Proper Storage

Transfer leftover pancakes to an airtight container and keep them in the fridge for 5 days or freeze them for up to 3 months. You can reheat them in the microwave in 20-second increments or in a toaster oven.

More Easy Breakfast Recipes

Whoever said that breakfast is the most important meal of the day had the right idea. I’ll never get tired of a good breakfast in the morning! Here are some more easy recipes to start your day with.

Chocolate Chip Pancakes

Fluffy and delicious Chocolate Chip Pancakes are tall, soft, and packed with melty chocolate chips.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 medium eggs,, at room temperature
  • 2 tablespoons granulated sugar
  • cups whole milk,, at room temperature
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons butter,, melted
  • ¾ cup milk chocolate chips
  • coconut oil,, or vegetable oil
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  • Sift the flour, baking powder, and salt into a large bowl and set aside.
  • In a separate bowl, add the eggs and sugar, then beat until smooth.
  • Add the milk, vinegar, and melted butter to the egg mixture and beat until combined.
  • Make a well in the flour mixture and pour the wet ingredients into it. Mix with a whisk until smooth.
  • Fold in the chocolate chips.
  • Preheat a non-stick griddle or frying pan over medium-high heat, and grease with coconut oil.
  • Scoop ¼ cup of pancake batter onto the griddle and cook until bubbles form on top and the edges are golden brown, which should take about 2 minutes. You can cook as many pancakes at once as your griddle has room for.
  • Flip the pancakes and cook on the other side for 1 to 2 minutes, until cooked all the way through.
  • Serve the pancakes with your favorite pancake toppings.


  • Adjust your burner’s temperature to achieve perfect golden-brown pancakes without burning.
  • Allow the melted butter to cool before mixing it with the eggs to prevent scrambling.
  • Substitute apple cider vinegar with white vinegar or lemon juice, adding gradually to avoid curdling.
  • Keep the finished pancakes warm in a low-heat oven while you cook the rest.
  • Make the batter up to 3 days ahead and store it in the fridge for quick use.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven on medium heat, on a griddle over medium heat, or in the microwave in 20-second increments. 
  • To freeze, place a layer of parchment paper between each pancake, then wrap them all in plastic wrap. Place in an airtight container in the freezer for up to 3 months.


Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 316mg | Potassium: 172mg | Fiber: 1g | Sugar: 18g | Vitamin A: 252IU | Calcium: 134mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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