Perfectly stackable, super fluffy Chocolate Chip Pancakes. Made with buttermilk for the perfect flavor & filled with mini chocolate chips. These are delish!
These chocolate chip pancakes are an ideal treat when you’re craving something sweet in the morning. They’re light and fluffy, have a gentle tang from buttermilk, and are generously studded with chocolate for a decadent bite.
I firmly believe chocolate belongs at breakfast. It quiets cravings for the rest of the day and pairs beautifully with coffee. A few honest reasons to start with chocolate in the morning:
- Chocolate is delicious.
- You need a good reason to get out of bed.
- It pairs wonderfully with coffee.
- A touch of sugar offers a morning energy boost.
- And… it’s chocolate.
When you can enjoy chocolate in so many forms—muffins, doughnuts, layer cake, smoothies and more—breakfast just became a little more exciting.
Today we’re combining an iconic breakfast classic—pancakes—with chocolate to create light, fluffy buttermilk chocolate chip pancakes. Serve them with maple syrup for breakfast or with vanilla ice cream as a dessert.
This recipe is based on my favorite fluffy buttermilk pancake recipe. I tested it repeatedly to land on the texture and flavor I love, and I think you will too.
Why Use Buttermilk in Chocolate Chip Pancakes?
Buttermilk is thicker and more acidic than regular milk. Its acidity reacts with baking soda to give baked goods extra lift and tenderness. In pancakes, buttermilk produces a fluffy, thick, stackable texture with a subtle tang that enhances the overall flavor.
Ingredients in Chocolate Chip Pancakes
Each ingredient plays an important role:
- All-purpose flour provides structure and a base for the batter.
- Baking powder and baking soda work together to create the right rise.
- A little sugar sweetens the batter and helps create golden edges.
- An egg binds the batter and contributes to tenderness.
- Melted butter adds flavor and richness.
- Vanilla boosts overall flavor.
- Buttermilk keeps the pancakes tender and adds a gentle tang.
And of course the star of the dish: chocolate chips. Mini chocolate chips are used here to increase the ratio of chocolate to batter, but standard chips work well too.
Light, fluffy, and full of chocolate—these pancakes are a delicious choice for a special breakfast.
Chocolate Chip Pancakes
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Ingredients
- 1 cup all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons melted butter, cooled to room temperature
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
- 1/3 cup mini chocolate chips
Instructions
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In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a separate medium bowl whisk the cooled melted butter, sugar, egg, and vanilla until combined. Add the buttermilk and whisk until mixed.
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Pour the wet ingredients into the dry ingredients and gently fold with a wooden spoon or rubber spatula. Stir in the mini chocolate chips. Do not overmix — a few lumps are fine. The batter will be thick.
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Preheat an electric griddle to 350°F or heat a frying pan over medium. Grease the surface with oil or non-stick spray. Use a 1/4 or 1/3 cup measure to pour batter for each pancake. Cook until small bubbles appear on the surface (about 2–4 minutes), flip, and cook 2–3 more minutes until golden. Repeat with remaining batter.
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Serve immediately with maple syrup, fresh berries, or a scoop of ice cream for dessert.
Nutrition
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