- Prepare the Ingredients
Gather all your ingredients: 1 1/2 cups all-purpose flour, 2 tbsp cornstarch, 2 tbsp granulated sugar, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine sea salt, 1 large egg, 1 1/4 cups buttermilk, 1/4 cup whole milk, 1 tsp pure vanilla extract, 3 tbsp melted and cooled unsalted butter, 3/4 cup semi-sweet chocolate chips, and 1 tbsp of butter or oil for the griddle. This ensures a smooth cooking process.
- Mix Dry and Wet Ingredients
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. In a separate medium bowl or large measuring jug, whisk the egg, then add the buttermilk, whole milk, vanilla, and melted butter, whisking until fully combined.
- Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined—a few lumps are perfectly fine. Do not overmix. Gently fold in the chocolate chips. Let the batter rest on the counter for 5 minutes while you preheat your griddle or large non-stick skillet over medium-low heat.
- Cook the Pancakes
Add a small pat of butter or a drizzle of oil to the preheated griddle, swirling to coat. For each pancake, ladle about 1/3 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface and pop, and the edges look set. Carefully flip and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with remaining batter, adding more fat to the pan as needed.
- Serve Warm
Serve the pancakes immediately, stacked high and warm, with your favorite toppings like maple syrup, whipped cream, or extra chocolate chips. Enjoy the contrast of the fluffy interior and the melting chocolate chips straight from the griddle.
- Calories:420 kcal
- Protein:9 g
- Carbohydrates:58 g
- Sugar:24 g
- Salt:0.7 g
- Energy:1760 kJ
- Fat:18 g
I believe the best mornings start with a specific sound: the gentle sizzle of batter hitting a warm griddle, soon to be dotted with melting chocolate. That first cup of coffee can wait; I’m busy chasing the perfect bite—crisp edges, fluffy center, and rivers of gooey chocolate. Today, I’m sharing my ultimate stack, a recipe born from countless weekend experiments and a deep-seated belief that chocolate chip pancakes are a love language. This version hits all the right notes, from its craggy golden crust to its tender, vanilla-kissed crumb, ensuring your weekend ritual becomes legendary.
The Origin of Chocolate Chip Pancakes
While the classic buttermilk flapjack has roots in ancient griddle cakes, the genius addition of chocolate chips is a decidedly modern, and gloriously American, innovation. It feels like the happy accident of a parent trying to coax a smile at the breakfast table, a little trick that turned into a tradition. They’re the culinary equivalent of a Saturday morning cartoon—pure, unadulterated joy meant to be shared. This simple twist transformed a humble staple into a celebratory dish, and honestly, I can’t imagine my kitchen without them.
What Makes This Recipe Special
Most recipes get you to a decent stack, but the magic here is in the texture and balance. The secret? A touch of cornstarch in the dry ingredients for an impossibly tender bite, and a splash of pure vanilla extract that sings alongside the chocolate. We’re not aiming for cake; we want a pancake with a delicate, airy structure that can support those molten chips without becoming dense. The result is a plate of golden-brown clouds with a confetti of chocolate in every forkful—substantial yet light, sweet but not cloying. It’s the stack you’ll daydream about.
The Pro-Tip for Fluffy Results
My single biggest tip? Let the batter rest. Once you’ve mixed your wet and dry ingredients—just until the flour disappears, a few lumps are fine—walk away for five minutes. This allows the gluten to relax and the leavening agents to start working, which translates directly into taller, fluffier pancakes. Rushing this step is the main culprit behind flat, tough discs. Meanwhile, preheat your griddle or pan over medium-low heat; patience with temperature is key to that perfect, even golden color without a burnt exterior.
Serving & Pairing Ideas
Of course, a river of maple syrup is the classic move. But for a next-level experience, try a drizzle of salted caramel or a dollop of lightly sweetened whipped mascarpone. The salty-fatty contrast with the sweet chocolate is sublime. Beverage-wise, a glass of cold, whole milk is the nostalgic champion, but a dark roast coffee cuts through the richness beautifully. For a savory counterpoint, I love serving these with a few crispy strips of bacon or salty breakfast sausage—the sweet-and-salty dance is unbeatable.
Variations & Substitutions
This recipe is wonderfully adaptable. For dairy-free, use your favorite plant-based milk and a neutral oil. Gluten-free? A 1:1 gluten-free flour blend works perfectly. Feel like mixing it up? Swap half the chocolate chips for toasted walnuts or pecans. A sprinkle of cinnamon in the dry mix adds a warm, cozy note. You can even fold in a mashed ripe banana for a chocolate-banana situation that’s hard to beat. The base recipe is your canvas.
Make-Ahead & Storage Tips
Weekday pancakes are totally doable. You can mix the dry ingredients the night before. For a full make-ahead, cook the pancakes completely, let them cool on a rack, then freeze them in a single layer on a baking sheet before transferring to a bag. Reheat in a toaster or a 350°F oven until warm and crisp again. They’ll never be *quite* as ethereal as fresh-off-the-griddle, but they’re a fantastic fast breakfast that beats any frozen box.
Your Chocolate Chip Pancakes FAQs
Can I use milk chocolate chips? Absolutely! I prefer semi-sweet for a deeper flavor that isn’t too sweet, but milk or dark chocolate will work. Just avoid giant chunks that might burn.
My pancakes are cooking too fast on the outside but raw inside. Help! Your heat is too high. Lower it to medium-low. The perfect pancake cooks slowly, allowing the center to puff up before the bottom gets too dark. Look for bubbles covering the surface and popping before you flip.
Can I make the batter the night before? I don’t recommend it for fluffiness, as the baking powder will lose its oomph. Pre-mixing the dry ingredients is the best prep you can do.
There you have it—everything you need to turn an ordinary morning into a small, delicious celebration. This recipe is a keeper, one I’ve shared with more friends than I can count. I hope it brings as much warmth and happiness to your table as it has to mine. Now, go preheat that griddle. I’d love to hear how yours turn out, so don’t be shy—leave a comment below or browse our recipe collection for your next kitchen project. For more deep dives into culinary science, check out the fantastic resources at Serious Eats. Happy flipping!
