25 Delicious Chocolate Chip Pancakes Recipes Amazing

Let’s face it, there’s nothing quite like starting your day with a stack of warm, fluffy chocolate chip pancakes. Whether you’re a seasoned chef or a beginner in the kitchen, our roundup of 25 delicious recipes promises to bring a little extra joy to your breakfast table. From classic to creative twists, these pancakes are sure to satisfy your sweet tooth. Ready to flip your way to happiness? Let’s dive in!

Classic Chocolate Chip Pancakes

How many mornings have I started with the comforting aroma of chocolate chip pancakes wafting through the kitchen? It’s my go-to for a lazy weekend breakfast, and today, I’m sharing my foolproof recipe that never fails to delight.

Ingredients

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• A pinch of salt
• 1 teaspoon of baking powder
• 1 egg
• A splash of milk (about 3/4 cup)
• 2 tablespoons of melted butter
• A handful of chocolate chips

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. In another bowl, beat the egg, then stir in the milk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping, about 2 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep them warm in a low oven while you finish the batch.

Velvety with a slight crisp edge, these pancakes are a chocolate lover’s dream. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent treat.

Banana Chocolate Chip Pancakes

Just when you think pancakes can’t get any better, along comes this game-changer. I stumbled upon the magic of adding bananas and chocolate chips to my pancake batter during a lazy Sunday morning, and let me tell you, it’s been a weekend staple ever since. There’s something about the sweet, caramelized bananas paired with melty chocolate that feels like a hug in food form.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• A pinch of salt
• 1 cup milk (a splash more if you like thinner pancakes)
• 1 large egg
• 2 tablespoons melted butter, plus a little extra for the pan
• 1 ripe banana, mashed
• A handful of chocolate chips (because who measures chocolate?)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ones and stir until just combined. Tip: Overmixing makes pancakes tough, so a few lumps are okay.
4. Gently fold in the mashed banana and chocolate chips.
5. Heat a non-stick pan over medium heat and add a tiny bit of butter. Tip: The pan is ready when a drop of water sizzles.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Don’t press down on the pancakes; it squeezes out the fluffiness.

Banana chocolate chip pancakes are wonderfully fluffy with pockets of gooey chocolate and sweet banana bits. Serve them stacked high with a drizzle of maple syrup and a few extra banana slices on top for that Instagram-worthy breakfast.

Whole Wheat Chocolate Chip Pancakes

Very few things compare to the joy of flipping a stack of fluffy, whole wheat chocolate chip pancakes on a lazy weekend morning. I remember the first time I tried adding whole wheat flour to my pancake batter; the nutty depth it added was a game-changer, and now it’s my go-to for a slightly healthier twist without skimping on flavor.

Ingredients

• 1 cup whole wheat flour
• A couple of tablespoons of sugar
• A pinch of salt
• 1 teaspoon baking powder
• A splash of vanilla extract
• 1 egg
• 3/4 cup milk
• A handful of chocolate chips
• A knob of butter for the pan

Instructions

1. In a large bowl, whisk together the whole wheat flour, sugar, salt, and baking powder until well combined.
2. In another bowl, beat the egg, then stir in the milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are okay.
4. Gently fold in the chocolate chips, saving a few to sprinkle on top while cooking.
5. Heat a non-stick pan over medium heat and melt a little butter to coat the surface.
6. Pour 1/4 cup of batter for each pancake. Tip: Wait until bubbles form on the surface before flipping, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a low oven while you cook the rest.

So there you have it—these pancakes are wonderfully fluffy with a hearty whole wheat taste, perfectly balanced by the sweet bursts of chocolate. Try serving them with a drizzle of maple syrup and a side of fresh berries for a breakfast that feels indulgent yet wholesome.

Vegan Chocolate Chip Pancakes

After countless Sunday mornings spent flipping pancakes that just didn’t hit the spot for my vegan friends, I finally perfected a recipe that’s as fluffy and indulgent as the classic. These Vegan Chocolate Chip Pancakes are a game-changer, and I’m sharing all my secrets to make sure yours turn out perfect every time.

Ingredients

• 1 cup of all-purpose flour (because sometimes, simple is best)
• A tablespoon of sugar (for that just-right sweetness)
• A couple of teaspoons of baking powder (the fluffiness factor)
• A pinch of salt (to balance the sweetness)
• 1 cup of almond milk (or any plant-based milk you love)
• A splash of vanilla extract (for that cozy aroma)
• A handful of vegan chocolate chips (because chocolate makes everything better)
• A tablespoon of coconut oil, melted (for that golden crisp edge)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they’re best friends.
2. Pour in the almond milk and vanilla extract, then stir until just combined. Tip: Overmixing leads to tough pancakes, so keep it gentle.
3. Fold in the chocolate chips with a spatula, because they deserve to be evenly distributed.
4. Heat a non-stick pan over medium heat and brush it with a bit of the melted coconut oil. Tip: The pan is ready when a drop of water sizzles on contact.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: This is your cue to flip!
6. Flip the pancakes and cook for another 1-2 minutes until golden and glorious.

With their golden edges and melty chocolate pockets, these pancakes are a dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for that Instagram-worthy breakfast.

Gluten-Free Chocolate Chip Pancakes

Every weekend, I find myself craving something sweet yet wholesome for breakfast, and these gluten-free chocolate chip pancakes hit the spot every time. They’re fluffy, indulgent, and surprisingly easy to whip up, even on those lazy mornings when I’m barely awake.

Ingredients

• 1 cup gluten-free all-purpose flour (I swear by Bob’s Red Mill for the best texture)
• A couple of tablespoons of sugar, because life’s too short for unsweetened pancakes
• 1 teaspoon baking powder, to give them that perfect lift
• A pinch of salt, to balance the sweetness
• 1 cup almond milk, though any milk will do in a pinch
• 1 egg, because it’s the glue that holds everything together
• A splash of vanilla extract, for that cozy, bakery aroma
• A handful of chocolate chips, because why not?
• A bit of butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg lightly, then stir in the almond milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will make your pancakes tough, so a few lumps are totally fine.
4. Gently fold in the chocolate chips, saving a few to sprinkle on top while cooking for extra gooeyness.
5. Heat a non-stick pan over medium heat and add a small amount of butter or oil. Tip: The pan is ready when a drop of water sizzles on contact.
6. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Don’t press them down with the spatula; you’ll lose all that fluffy goodness.
8. Serve warm with your favorite toppings. I love a drizzle of maple syrup and a few extra chocolate chips for good measure.

Out of all the gluten-free recipes I’ve tried, these pancakes are the ones that never fail to impress. The chocolate chips melt into little pockets of joy, making each bite a delightful surprise. Perfect for a slow weekend breakfast or even as a sweet treat after dinner.

Buttermilk Chocolate Chip Pancakes

Craving something sweet and comforting for breakfast? I remember the first time I made these buttermilk chocolate chip pancakes; the kitchen smelled like a cozy diner, and my family couldn’t wait to dig in. There’s something magical about the tangy buttermilk paired with melty chocolate chips that makes these pancakes irresistible.

Ingredients

• 1 and a half cups of all-purpose flour
• A couple of tablespoons of sugar
• A pinch of salt
• 1 teaspoon of baking powder
• Half a teaspoon of baking soda
• 1 cup of buttermilk (no substitutes, trust me!)
• 1 large egg
• A splash of vanilla extract
• 2 tablespoons of melted butter
• A handful of chocolate chips (because more is always better)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Tip: Sifting the dry ingredients avoids lumps in your batter.
2. In another bowl, beat the buttermilk, egg, vanilla extract, and melted butter until well combined. Tip: Room temperature ingredients mix more evenly.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay! Overmixing makes tough pancakes.
4. Gently fold in the chocolate chips. Tip: Reserve some chips to sprinkle on top of the pancakes as they cook for extra gooeyness.
5. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Perfectly fluffy with pockets of melted chocolate, these pancakes are a dream. Serve them stacked high with a drizzle of maple syrup and a few extra chocolate chips on top for that Instagram-worthy breakfast.

Oatmeal Chocolate Chip Pancakes

Finally, a pancake recipe that combines the heartiness of oatmeal with the irresistible charm of chocolate chips. I stumbled upon this combo one lazy Sunday morning when I was craving something sweet but didn’t want to feel guilty about it. Trust me, these pancakes are a game-changer.

Ingredients

• 1 cup of all-purpose flour (because sometimes, simple is best)
• 1 cup of quick oats (for that lovely texture)
• A couple of tablespoons of brown sugar (for a hint of caramel sweetness)
• 1 teaspoon of baking powder (the magic lift)
• A pinch of salt (to balance the sweetness)
• 1 cup of milk (any kind you like)
• 1 egg (the binder)
• A splash of vanilla extract (for aroma)
• A handful of chocolate chips (because why not?)
• A knob of butter (for frying)

Instructions

1. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in the milk and vanilla extract.
3. Pour the wet ingredients into the dry ones and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chocolate chips. Tip: Reserve some chips to sprinkle on top while cooking for extra gooeyness.
5. Heat a non-stick pan over medium heat and melt a little butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for the edges to look set before flipping.
7. Flip and cook for another 1-2 minutes until golden brown.

Light, fluffy, and packed with texture, these pancakes are a delight. The oatmeal adds a nutty depth, while the chocolate chips melt into little pockets of joy. Serve them stacked high with a drizzle of maple syrup and a side of fresh berries for a breakfast that feels like a hug.

Protein-Packed Chocolate Chip Pancakes

Zesty mornings call for something special, and these Protein-Packed Chocolate Chip Pancakes are just the ticket. I stumbled upon this recipe during a lazy Sunday when my gym buddy texted, ‘Bring pancakes,’ and I knew I had to make them count—both in flavor and fuel.

Ingredients

• 1 cup of whole wheat flour (because we’re keeping it wholesome)
• A scoop of your favorite vanilla protein powder (about 1/4 cup)
• A couple of eggs (for that perfect fluff)
• A splash of almond milk (or any milk you love)
• A handful of chocolate chips (because, chocolate)
• A dash of baking powder (for lift)
• A drizzle of honey (for a natural sweet touch)
• A pat of butter (for cooking)

Instructions

1. In a large bowl, whisk together the whole wheat flour, protein powder, and baking powder.
2. Crack in the eggs, pour in the almond milk, and drizzle the honey. Mix until just combined—don’t overdo it, or the pancakes will be tough.
3. Gently fold in the chocolate chips. Tip: Let the batter sit for 5 minutes; it makes the pancakes even fluffier.
4. Heat a non-stick pan over medium heat and melt a small pat of butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden. Tip: Keep the heat medium to avoid burning.
7. Repeat with the remaining batter, adding more butter as needed. Tip: Stack them on a plate in a warm oven to keep them toasty.

Rich in flavor and packed with protein, these pancakes are a game-changer. Serve them with a dollop of Greek yogurt and extra chocolate chips for a decadent twist that’ll keep you full till lunch.

Chocolate Chip Pancakes with Maple Syrup

Zesty mornings call for something special, and nothing beats the comfort of flipping a stack of chocolate chip pancakes, drizzled with that golden maple syrup. I remember lazy Sundays when the smell of these pancakes would wake up the entire house—pure bliss!

Ingredients

• 1 cup of all-purpose flour (because sometimes, simple is best)
• A couple of tablespoons of sugar (to sweeten the deal)
• A pinch of salt (just to balance things out)
• 1 teaspoon of baking powder (for that perfect fluff)
• 1 egg (the binder that holds our dreams together)
• A splash of milk (about ¾ cup, but who’s measuring?)
• A knob of melted butter (2 tablespoons, for richness)
• A handful of chocolate chips (because why not?)
• Maple syrup, for serving (the more, the merrier)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. This is your dry team, ready to go.
2. In another bowl, beat the egg, then stir in the milk and melted butter. Welcome to the wet team.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing is the enemy of fluffy pancakes.
4. Gently fold in the chocolate chips. They’re the surprise in every bite.
5. Heat a non-stick skillet over medium heat (about 350°F). No oil needed if your skillet is truly non-stick.
6. Pour ¼ cup of batter for each pancake. When bubbles form on the surface and the edges look set, flip them. This usually takes about 2 minutes per side.
7. Serve hot, with maple syrup cascading down the stack. The chocolate chips will be melty, the pancakes fluffy, and your morning? Absolutely made.

So there you have it—a stack of pancakes that’s crispy on the edges, tender in the middle, and loaded with gooey chocolate chips. Try serving them with a side of crispy bacon for that sweet-salty combo that’s downright addictive.

Chocolate Chip Pancakes with Peanut Butter Drizzle

Nothing beats the comfort of flipping through a stack of warm, fluffy pancakes on a lazy weekend morning, especially when they’re speckled with melty chocolate chips and drizzled with rich peanut butter. I remember the first time I tried this combo; it was a happy accident when I ran out of syrup and reached for the peanut butter instead—now it’s my go-to!

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk (plus a splash more if needed)
• 1 large egg
• 2 tbsp melted butter
• A handful of chocolate chips
• 1/4 cup peanut butter (plus a bit more for drizzling)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then stir in the milk and melted butter.
3. Pour the wet ingredients into the dry ones and stir until just combined. Tip: Don’t overmix; a few lumps are okay for fluffier pancakes.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if they’re browning too fast.
8. Warm the peanut butter in the microwave for about 20 seconds to make it drizzle-able.
9. Stack the pancakes and drizzle with the warmed peanut butter. Tip: Add a sprinkle of sea salt on top for a sweet-salty kick.

Perfectly golden with pockets of gooey chocolate and a nutty drizzle, these pancakes are a dream. Try serving them with a side of crispy bacon for the ultimate sweet and savory breakfast.

Chocolate Chip Pancakes with Fresh Berries

Just when I thought my mornings couldn’t get any better, I stumbled upon this game-changing recipe for chocolate chip pancakes topped with fresh berries. It’s become my go-to for lazy weekend breakfasts, and trust me, once you try it, you’ll understand why.

Ingredients

• 1 cup all-purpose flour (because sometimes, simple is best)
• 2 tbsp sugar (for that sweet, sweet love)
• 1 tsp baking powder (the magic lift)
• A pinch of salt (to balance the sweetness)
• 1 cup milk (any kind you fancy)
• 1 egg (the binder of all things good)
• 2 tbsp melted butter (for richness)
• A splash of vanilla extract (because aroma matters)
• 1/2 cup chocolate chips (the star of the show)
• A handful of fresh berries (for that fresh pop)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry team, so make sure they’re well acquainted.
2. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth. This is your wet team, ready to mingle.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing is the enemy of fluffy pancakes.
4. Gently fold in the chocolate chips. They’re like little surprises in every bite.
5. Heat a non-stick skillet over medium heat (about 350°F if you’re using a griddle) and lightly grease it. Test the heat with a drop of water—if it sizzles, you’re golden.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. This is where patience pays off.
8. Serve hot, topped with fresh berries. The contrast between the warm pancakes and cool berries is divine.

Oh, the joy of cutting into these pancakes and seeing the melted chocolate ooze out! The fresh berries add a tangy freshness that cuts through the richness, making every bite a perfect balance. Try drizzling a little maple syrup over the top for an extra layer of sweetness.

Chocolate Chip Pancakes with Whipped Cream

Remember those lazy Sunday mornings when the only thing that could drag you out of bed was the promise of something sweet and indulgent? That’s exactly how I feel about these chocolate chip pancakes with whipped cream—a little slice of heaven that’s surprisingly simple to whip up.

Ingredients

• 1 cup of all-purpose flour (because sometimes, simple is best)
• A couple of tablespoons of sugar (to sweeten the deal)
• A pinch of salt (to balance the sweetness)
• 1 teaspoon of baking powder (for that perfect fluff)
• 1 egg (the binder that holds our dreams together)
• A splash of milk (about 3/4 cup, but who’s measuring?)
• A generous handful of chocolate chips (because more is more)
• A dollop of whipped cream (for the grand finale)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Tip: Sifting the flour can make your pancakes even lighter.
2. Beat the egg in a separate bowl, then mix in the milk. Tip: Room temperature ingredients blend more smoothly.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay—overmixing is the enemy of fluffy pancakes.
4. Gently fold in the chocolate chips. Tip: Reserve a few chips to sprinkle on top for extra chocolatey goodness.
5. Heat a non-stick skillet over medium heat (about 350°F) and ladle in the batter to form pancakes. Cook until bubbles form on the surface, then flip and cook for another minute or two until golden brown.
6. Serve hot with a dollop of whipped cream and those reserved chocolate chips. The contrast between the warm pancakes and cool whipped cream is divine, and the melty chocolate chips? Pure bliss.

Kickstart your morning with these chocolate chip pancakes, and you’ll understand why they’re a staple in my kitchen. The fluffy texture, combined with the gooey chocolate and creamy topping, makes every bite a celebration. Try stacking them high for an Instagram-worthy breakfast or enjoy them straight from the pan—no judgment here.

Chocolate Chip Pancakes with Caramel Sauce

Sometimes, all you need is a lazy weekend morning to whip up something indulgent. That’s exactly how these Chocolate Chip Pancakes with Caramel Sauce came to be in my kitchen last Sunday, turning an ordinary breakfast into a little celebration.

Ingredients

• 1 cup all-purpose flour
• A couple of tablespoons of sugar
• A pinch of salt
• 1 teaspoon baking powder
• 1 egg
• A splash of milk
• A handful of chocolate chips
• 2 tablespoons butter, melted
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Make a well in the center and crack in the egg, then pour in the milk and melted butter. Stir until just combined; a few lumps are okay.
3. Gently fold in the chocolate chips. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Repeat with the remaining batter, keeping the cooked pancakes warm in a 200°F oven.
8. Drizzle with caramel sauce before serving. Tip: Warm the caramel sauce slightly for easier drizzling.

Best enjoyed when the pancakes are still warm, the chocolate chips slightly melted, and the caramel sauce adds a gooey sweetness. Try stacking them high with a dollop of whipped cream and extra caramel on top for an extra special treat.

Chocolate Chip Pancakes with Nutella Spread

Waking up to the smell of chocolate chip pancakes is my idea of a perfect morning. There’s something about the combination of fluffy pancakes, melty chocolate chips, and a generous smear of Nutella that turns an ordinary breakfast into a celebration.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter, plus a little extra for the pan
• a splash of vanilla extract
• 1/2 cup chocolate chips
• Nutella spread, as much as you like

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth. Tip: Make sure your buttermilk is at room temperature to avoid clumping.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay—overmixing makes tough pancakes.
4. Gently fold in the chocolate chips. Tip: Tossing the chocolate chips in a bit of flour before adding them helps prevent sinking to the bottom.
5. Heat a non-stick pan over medium heat and brush with a little melted butter. Tip: The pan is ready when a drop of water sizzles on contact.
6. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. Spread a generous amount of Nutella on each pancake while still warm. Stack them high and serve immediately.

Craving these pancakes yet? The chocolate chips add little pockets of sweetness, while the Nutella makes each bite irresistibly creamy. For an extra treat, top with sliced bananas or a drizzle of maple syrup.

Chocolate Chip Pancakes with Coconut Flakes

Yesterday morning, I woke up craving something sweet yet slightly tropical, and that’s when the idea of Chocolate Chip Pancakes with Coconut Flakes hit me. There’s something about the combination of gooey chocolate and the subtle crunch of coconut that feels like a mini vacation on a plate.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk (I used almond milk for a lighter version)
• 1 large egg
• 2 tbsp melted butter, plus a bit more for the pan
• A splash of vanilla extract
• A handful of chocolate chips
• A couple of tbsp coconut flakes

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough pancakes.
4. Heat a non-stick pan over medium heat and add a small pat of butter.
5. Pour 1/4 cup of batter for each pancake. Sprinkle chocolate chips and coconut flakes on top immediately.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, adding more butter to the pan as needed.

Buttery, fluffy, and with just the right amount of sweetness, these pancakes are a dream. The coconut adds a lovely texture contrast, and serving them with a drizzle of maple syrup and extra coconut flakes takes them over the top.

Chocolate Chip Pancakes with Almond Butter

Zesty mornings call for something special, and that’s exactly what these Chocolate Chip Pancakes with Almond Butter are. I stumbled upon this combo one lazy Sunday when my usual peanut butter was out, and let me tell you, almond butter brings a whole new level of nutty goodness to the table.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• A pinch of salt
• 1 tsp of baking powder
• 1 cup of milk (a splash more if you like them thinner)
• 1 egg
• 2 tbsp of melted butter
• A handful of chocolate chips
• A couple of tbsp of almond butter for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. In another bowl, beat the egg, then mix in the milk and melted butter.
3. Pour the wet ingredients into the dry ones and stir until just combined. Tip: Lumps are okay; overmixing makes tough pancakes.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
6. Pour 1/4 cup of batter for each pancake. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
8. Serve warm with a generous dollop of almond butter on top.

Out of this world, these pancakes are fluffy with just the right amount of sweetness, and the almond butter adds a creamy, rich contrast. Try drizzling a little honey over the top for an extra touch of sweetness.

Chocolate Chip Pancakes with Cinnamon Sugar

Oh, how I love starting my weekend mornings with a stack of warm, fluffy pancakes, especially when they’re speckled with melty chocolate chips and dusted with cinnamon sugar. It’s like a hug in food form, and today, I’m sharing my go-to recipe that never fails to brighten my day.

Ingredients

• 1 cup of all-purpose flour (because that’s what I always have on hand)
• 2 tablespoons of sugar (for that just-right sweetness)
• 1 teaspoon of baking powder (the secret to fluffiness)
• A pinch of salt (to balance the flavors)
• 1 cup of milk (any kind works, but I love using almond milk for a slight nuttiness)
• 1 large egg (room temperature is best)
• 2 tablespoons of melted butter (plus a bit more for the pan)
• A splash of vanilla extract (because why not?)
• 1/2 cup of chocolate chips (I prefer dark chocolate for a less sweet bite)
• A couple of tablespoons of cinnamon sugar (for that irresistible finish)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures no lumps and even distribution of the leavening agent.
2. In another bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract. Tip: If the butter is too hot, it might scramble the egg, so let it cool a bit.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough pancakes.
4. Gently fold in the chocolate chips. Tip: Tossing the chips in a bit of flour before adding helps prevent them from sinking to the bottom.
5. Heat a non-stick pan over medium heat and add a small pat of butter. Once melted, pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Don’t press down on the pancakes; let them stay fluffy.
7. Serve warm, dusted generously with cinnamon sugar. The contrast of the crispy edges with the soft, chocolatey center is pure bliss. Drizzle with maple syrup or add a dollop of whipped cream for extra indulgence.

Delightfully fluffy with pockets of molten chocolate, these pancakes are a decadent treat that feels like dessert for breakfast. I love serving them with a side of fresh berries to cut through the richness, making every bite a perfect balance of flavors.

Chocolate Chip Pancakes with Vanilla Ice Cream

Zesty mornings call for something special, and what’s better than flipping a stack of fluffy chocolate chip pancakes topped with a scoop of melting vanilla ice cream? I remember the first time I tried this combo; it was a game-changer, turning my ordinary breakfast into a decadent treat. Now, it’s my go-to for lazy weekends or when I need a little extra joy in my morning.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter, plus a bit more for the pan
• A handful of chocolate chips
• A scoop of vanilla ice cream per serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Make a well in the center and pour in the milk, egg, and melted butter. Whisk until just combined; a few lumps are okay. Tip: Overmixing makes pancakes tough.
3. Heat a non-stick pan over medium heat and brush with a little melted butter.
4. Pour 1/4 cup of batter for each pancake. Sprinkle a few chocolate chips on top. Tip: Wait until the batter is in the pan to add chips for even distribution.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: The second side cooks faster, so keep an eye out.
6. Serve hot with a scoop of vanilla ice cream on top.

The contrast between the warm, melty chocolate chips and the cold, creamy ice cream is nothing short of magical. For an extra touch, drizzle with maple syrup or sprinkle with crushed nuts for texture.

Chocolate Chip Pancakes with Chocolate Sauce

Waking up to the smell of chocolate chip pancakes is one of those small joys that make mornings special. I remember sneaking into the kitchen as a kid, watching my dad flip those golden-brown discs, and now, it’s a tradition I’ve carried into my own home. There’s something about the combination of fluffy pancakes and melty chocolate chips that feels like a hug in food form.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk (plus a splash more if the batter’s too thick)
• 1 large egg
• 2 tbsp melted butter (plus a bit extra for the pan)
• A handful of chocolate chips (because who measures chocolate?)
• 1/2 cup chocolate sauce (for drizzling, because more chocolate is always better)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry team, and they’re ready to mingle.
2. In another bowl, beat the egg, then stir in the milk and melted butter. This is your wet team, and they’re about to make the dry team very happy.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine—overmixing is the enemy of fluffy pancakes.
4. Heat a non-stick pan over medium heat and add a little butter. When it’s melted and bubbly, pour in 1/4 cup of batter for each pancake.
5. Sprinkle a few chocolate chips onto each pancake. They’ll sink in a bit, and that’s exactly what you want.
6. Cook until you see bubbles forming on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Serve warm with a generous drizzle of chocolate sauce. The sauce will melt into the pancakes, creating little rivers of chocolatey goodness.

Craving these yet? The pancakes come out incredibly fluffy, with pockets of melted chocolate that make every bite a delight. For an extra special touch, try serving them with a scoop of vanilla ice cream on top—breakfast dessert is totally a thing.

Chocolate Chip Pancakes with Strawberry Jam

Waking up to the smell of chocolate chip pancakes is my idea of a perfect morning. There’s something about the combination of fluffy pancakes, melty chocolate chips, and sweet strawberry jam that feels like a hug in food form. I’ve been making this recipe for years, tweaking it here and there until it’s just right, and I’m excited to share it with you.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus a little extra for the pan
• a splash of vanilla extract
• 1/2 cup chocolate chips
• strawberry jam, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay—overmixing makes tough pancakes.
4. Gently fold in the chocolate chips.
5. Heat a non-stick pan over medium heat and brush with a little melted butter.
6. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Serve warm with a generous dollop of strawberry jam.

Every bite of these pancakes is a delightful mix of textures—crispy edges, fluffy centers, and gooey chocolate chips. For an extra special touch, try layering them with jam in between like a pancake cake, or serve with a side of fresh strawberries for a pop of color and freshness.

Chocolate Chip Pancakes with Honey Drizzle

Kind of makes you want to jump out of bed, doesn’t it? There’s something about the smell of chocolate chip pancakes wafting through the house that turns any morning into a special occasion. I remember my grandma adding a secret drizzle of honey on top, and now, it’s a non-negotiable in my kitchen.

Ingredients

• 1 cup all-purpose flour
• A couple of tablespoons of sugar
• A pinch of salt
• 1 teaspoon baking powder
• 1 egg
• A splash of milk
• A handful of chocolate chips
• A drizzle of honey

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, a couple of tablespoons of sugar, a pinch of salt, and 1 teaspoon baking powder.
2. Crack in 1 egg and add a splash of milk, then stir until just combined. Tip: Overmixing makes pancakes tough, so leave some lumps.
3. Fold in a handful of chocolate chips gently. Let the batter sit for 5 minutes; this helps the flour absorb the liquid.
4. Heat a non-stick pan over medium heat (about 350°F). No oil needed if your pan is truly non-stick.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden. Tip: The second side cooks faster, so keep an eye out.
7. Serve warm with a generous drizzle of honey. Tip: For extra flair, add a few more chocolate chips on top while they’re still warm.

Absolutely heavenly when the chocolate chips melt slightly, making each bite a mix of fluffy pancake and gooey chocolate. Try stacking them high with layers of banana slices in between for an Instagram-worthy breakfast.

Chocolate Chip Pancakes with Pecan Pieces

Very few things beat the comfort of digging into a stack of warm, fluffy pancakes on a lazy morning. I remember the first time I added pecan pieces to my classic chocolate chip pancakes—it was a game-changer, adding a delightful crunch that perfectly complements the gooey chocolate. Now, it’s my go-to recipe when I want to treat myself or impress weekend guests.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus a little extra for the pan
• a splash of vanilla extract
• 1/2 cup chocolate chips
• a handful of pecan pieces

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay—overmixing makes pancakes tough.
4. Gently fold in the chocolate chips and pecan pieces.
5. Heat a non-stick skillet over medium heat and brush with a little melted butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
8. Serve stacked high with a drizzle of maple syrup and extra pecan pieces on top. Tip: For an extra indulgent twist, add a dollop of whipped cream.

Absolutely heavenly, these pancakes strike the perfect balance between fluffy and hearty, with the pecans adding a nutty depth to the sweet chocolate. Try serving them with a side of crispy bacon for a sweet and salty combo that’s utterly irresistible.

Chocolate Chip Pancakes with Walnut Topping

Kicking off the morning with something sweet and nutty is my kind of breakfast ritual. There’s something about the combination of fluffy chocolate chip pancakes and crunchy walnut topping that feels like a hug in a plate, especially on a lazy weekend morning when time seems to slow down.

Ingredients

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• A pinch of salt
• 1 teaspoon of baking powder
• 1 egg
• 3/4 cup of milk
• A splash of vanilla extract
• A handful of chocolate chips
• A couple of tablespoons of butter, for the pan
• 1/2 cup of chopped walnuts
• A drizzle of maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. In another bowl, beat the egg, then mix in the milk and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will make your pancakes tough.
4. Gently fold in the chocolate chips.
5. Heat a non-stick pan over medium heat and melt a tablespoon of butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: This is the perfect time to sprinkle some chopped walnuts on top before flipping.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the cooked pancakes warm in a low oven while you finish the batch.
8. Serve the pancakes with a drizzle of maple syrup and extra walnuts on top.

Buttery and rich with pockets of melted chocolate, these pancakes are a dream. The walnuts add a delightful crunch that contrasts beautifully with the soft, fluffy texture. For an extra indulgent twist, try serving them with a scoop of vanilla ice cream on top—breakfast dessert, anyone?

Chocolate Chip Pancakes with Blueberry Compote

Just when I thought pancakes couldn’t get any better, I stumbled upon this game-changing combo of chocolate chip pancakes with blueberry compote. It’s like your favorite breakfast decided to dress up for a fancy brunch, and honestly, I’m here for it. Every bite is a little celebration, especially when you’ve got that compote dripping down the sides—pure bliss.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup milk (a splash more if you like them thinner)
• 1 large egg
• 2 tbsp melted butter (plus a little extra for the pan)
• A handful of chocolate chips (because why not?)
• 1 cup fresh blueberries
• 2 tbsp water
• 1 tbsp lemon juice
• 2 tbsp sugar (for the compote)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your pancakes fluffier.
2. Make a well in the center and pour in the milk, egg, and melted butter. Whisk until just combined; a few lumps are okay. Overmixing is the enemy of fluffy pancakes.
3. Heat a non-stick pan over medium heat and brush with a little melted butter. Pour 1/4 cup of batter for each pancake, then sprinkle a few chocolate chips on top.
4. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden. Tip: Keep cooked pancakes warm in a low oven.
5. For the compote, combine blueberries, water, lemon juice, and sugar in a small saucepan. Simmer over medium heat until the blueberries burst and the sauce thickens, about 10 minutes. Stir occasionally.
6. Serve the pancakes stacked high, drizzled with the warm blueberry compote. Tip: A dollop of whipped cream or a sprinkle of powdered sugar takes it over the top.

Heavenly doesn’t even begin to describe these pancakes. The chocolate chips melt into little pockets of joy, while the blueberry compote adds a tangy sweetness that’s downright addictive. Try serving them with a side of crispy bacon for the ultimate sweet-salty combo.

Chocolate Chip Pancakes with Raspberry Coulis

Last weekend, I found myself craving something sweet yet simple for breakfast, and that’s when I decided to whip up these fluffy chocolate chip pancakes with a tangy raspberry coulis. It’s the kind of dish that feels indulgent but is surprisingly easy to make, perfect for lazy weekend mornings or when you want to impress someone special.

Ingredients

• 1 cup all-purpose flour (because who has time to measure precisely?)
• 2 tbsp sugar (for that just-right sweetness)
• 1 tsp baking powder (the secret to fluffy pancakes)
• A pinch of salt (to balance the sweetness)
• 1 cup milk (any kind you have in the fridge)
• 1 large egg (room temperature works best)
• 2 tbsp melted butter (plus a bit more for the pan)
• A handful of chocolate chips (because more is always better)
• 1 cup raspberries (fresh or frozen, no judgment here)
• A splash of water (to help the raspberries break down)
• 1 tbsp sugar (for the coulis, adjust to your sweetness preference)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your pancakes even lighter.
2. In another bowl, beat the milk, egg, and melted butter until well combined. Tip: Letting the mixture sit for a minute helps the ingredients meld together.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough pancakes.
4. Gently fold in the chocolate chips. Tip: Reserve a few to sprinkle on top of the pancakes as they cook for extra chocolatey goodness.
5. Heat a non-stick pan over medium heat and add a small pat of butter. Once melted, pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes.
7. For the coulis, combine raspberries, water, and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5 minutes.
8. Strain the coulis through a fine mesh sieve to remove seeds, if desired.

What makes these pancakes stand out is the contrast between the fluffy, chocolate-studded pancakes and the bright, tangy raspberry coulis. Serve them stacked high with a drizzle of coulis and maybe a dollop of whipped cream if you’re feeling extra. It’s a breakfast that feels like a celebration.

Conclusion

Feasting on these 25 Delicious Chocolate Chip Pancakes Recipes is a surefire way to brighten any morning! Whether you’re a seasoned chef or a beginner, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your go-to—drop a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!