Chocolate Chip Pancakes

This popular Chocolate Chip Pancakes recipe has the perfect light and airy pancake batter. Creating super fluffy pancakes that taste like chocolate chip cookies thanks to warm, gooey melted chocolate chips brown sugar and vanilla. Perfect for breakfast and brunch to feed a crowd, or to please the chocolate chip lovers in the family.

Try my easy homemade breakfast hash, overnight French toast casserole, or quick and easy brioche French toast casserole breakfast recipes.

this recipe!

Fluffy Chocolate Chip Pancakes

Thanks to sour cream these pancakes are extra fluffy that when cooked in butter gets slightly crispy and all buttery with perfectly browned edges.

The brown sugar with its hint of molasses, is the secret ingredient that makes these pancakes taste like your favorite cookies. They really are hard to resist with that drizzle of maple syrup!!

Also enjoy my sausage crescent roll breakfast casserole, sausage cream cheese casserole, Cracker Barrel cheesy hash brown casserole and the delcious Hawaiian roll breakfast sliders next!!

Ingredients

• All Purpose Four
• Chocolate Chips – semi-sweet chocolate chips
• Milk
• Sour Cream – helps to make them even more fluffy
• Brown Sugar
• Butter – melted
• Egg – 1 large egg at room temperature
• Baking Powder
• Baking Soda
• Salt
• Cinnamon – optional if you do not enjoy cinnamon leave it out but it adds a lovely flavor
• Vanilla – we recommend using pure vanilla extract but artificial vanilla extract also works

Substitutions and additions

You can substitute full fat Greek yogurt for the sour cream.

Semi-sweet chocolate chips are most often used but you can use your favorite ones like peanut butter chips.

Add blueberries into the batter or as a topping as well as sprinkles and whipped cream on top.

How to make chocolate chip pancakes

STEP ONE – In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

STEP TWO – In a second bowl, beat the egg, sour cream and brown sugar together, then add milk and vanilla. Lastly, add the melted butter (added last so as not to scramble the egg). (It is normal for the butter to solidify a bit into tiny chunks when it is added to the cold milk mixture.)

STEP THREE – Pour the liquid ingredients into the bowl with the dry ingredients and stir gently together until no dry flour remains. (A few lumps are okay. Be careful not to overstir.)

STEP FOUR – Fold in the chocolate chips.

STEP FIVE – Let the batter rest for 5 minutes. It will get more fluffy and foamy.

STEP SIX – Heat a skillet on the stove top to medium heat. Grease the skillet with a bit of butter. Once the butter starts to sizzle, cook the pancakes, using about ¼ cup of batter for each pancake. Cook for 2-3 minutes, until a few bubbles have formed on top of the pancakes and the bottom is light brown. Flip and cook for another 1-2 minutes until the top springs back when pressed gently on top with finger.  Butter the pan after each batch for a crisp, buttery outside.

STEP SEVEN – Serve with butter and maple syrup. ENJOY!

Variations

You can make chocolate chip banana pancakes by gently folding in some cut up bananas into the batter and or using them as a topping for the pancakes.

Can I substitute the all-purpose flour with bread flour?

You can, if you increase the amount of milk by ¼ cup. Bread flour is higher in protein than all-purpose flour, and absorbs more liquid. Just note that your pancakes will be a bit more chewy and dense than if you had used all-purpose flour.

My batter is really runny! I had to add extra flour. What happened?

You may be using a lower protein flour brand (like Aldi–usually cheaper flour brands). I created this recipe for flours with average to slightly higher levels of protein like Pillsbury Best All-Purpose, Gold Medal All-Purpose and King Arthur All-Purpose. Lower protein flours don’t absorb liquids as well as “standard” flours. If you are making this recipe with Aldi flour, I would increase the flour by ⅓ cup.

Can I make these pancakes without the chocolate chips?

Yes! Without chocolate chips, these pancakes are lightly sweetened, fluffy sour cream pancakes. I like my pancakes sweet enough to enjoy without syrup, so if I was making these without the chocolate chips, I would increase the sugar by ¼ cup.

Storage and reheating instructions

Store any leftover pancakes covered in wrap or using an airtight container for up to 5 to 7 days in the fridge.

You can freeze cooked and cooled pancakes by double wrapping them tightly in plastic wrap then aluminum foil for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat in the skillet on the stove top over a medium low heat just until warmed through.

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