Our favourite chocolate chip pancakes, with mini chips and buttermilk. These one-bowl pancakes are truly a treat for breakfast. With both baking powder and soda, plus the lift (and added flavour) of buttermilk, these are guaranteed to be ultra fluffy and tender. Adding chocolate takes things over the top - plus Canadian maple syrup, of course.
Ingredient Notes and Substitutions
- White flour: use up to 50% whole wheat flour with no changes to the recipe. If you want to go all whole wheat, you may need to increase the buttermilk a tablespoon or two.
- Buttermilk: if you don't have buttermilk, make your own! Just mix a teaspoon of vinegar (apple or plain white) or lemon juice into whole milk and let it sit for a few minutes before using.
- Chocolate chips: we've used dark chocolate mini chips, but you can use any kind of chocolate chips you like. Mini chips incorporate more evenly throughout the batter.
- Make it dairy-free: use vegan chocolate and make your own non-dairy buttermilk.
- Oil: any light-tasting oil works well here. Canola, avocado, melted coconut oil, or butter are all great.
Step 1: mix the batter in a large mixing bowl. A few small lumps are fine.
Step 2: carefully fold in the chocolate chips.
Step 3: add batter to a pre-heated frying pan.
Step 4: cook for a couple of minutes before flipping, and repeat.
- Use mini chips: chocolate chips have a higher resistance to heat, so they're less likely to burn, and mini chips distribute more evenly.
- Make sure the pan is hot: you know how the first pancake is always a failure? It's because the pan isn't hot enough. Give it time!
- Don't over mix: the batter should be a bit lumpy looking. Too much mixing and the pancakes won't rise as well.
Buttermilk helps to activate baking soda in this recipe, resulting in extra fluffy, delicious pancakes. As mentioned above, you can sub another acid if you don't have buttermilk on hand.
Chocolate chips are a better option than chopped chocolate for these pancakes because they're less likely to burn during cooking. A regular chocolate bar will burn when it comes into contact with the hot pan, but chips are made for higher heat.
If your first pancake is a flop, don't worry! It's probably just that the pan isn't quite hot enough. Wait a couple more minutes before trying the next one.
How to Store Pancakes
Storage: keep in an airtight container at room temperature for up to 3 days.
Freezing: freeze leftover pancakes, double wrapped, for up to a month. They can be popped in the toaster from frozen for a speedy breakfast or snack.
How do you make chocolate chip pancakes without burning the chocolate chips?
Mini chips help with this, but try to make sure the chips are all coated in batter before cooking. Adding chocolate chips onto pancake batter in the pan and then flipping is a recipe for disaster.
How do you keep chocolate chips from melting in pancakes?
This is all about pancake batter consistency. If it's thick enough, the chips shouldn't get so warm that they start to melt before the pancake cooks through (because they won't be directly on the heat).
What chocolate type is best?
Dark mini chips! Other types will melt more rapidly and make too sweet of a pancake.
If you make this Chocolate Chip Pancake recipe or any other breakfast recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Buttermilk Chocolate Chip Pancakes
- Mixing bowl
- Frying pan
- Pancake flipper
- ¾ cup all-purpose white flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 tablespoon sugar
- ¾ cup buttermilk
- 1 tablespoon light oil
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, oil, egg, and vanilla and mix until just combined. Don’t worry if it looks a little lumpy after whisking. Gently fold in the chocolate chips.
- Set the batter aside for 10 minutes.
- While the batter is resting, heat a large frying pan over medium heat. Make sure the pan is hot before starting to cook the pancakes.
- Lightly grease the bottom of the pan with butter or oil. Add scant ¼ cups of batter to the hot pan for each pancake. Cook for about 30 seconds, or until bubbles start to appear on the top surface.
- When the top of the pancake is bubbly and steaming, flip it over, and cook the other side about another 30 seconds, or until cooked through.
- Repeat until all of the batter has been used. You can keep the pancakes covered in a warm oven before serving if you want. Serve hot with any desired toppings.