Chocolate Chip Pancakes The Big Man S World

Is there anything better than a batch of old-fashioned homemade chocolate chip pancakes for breakfast? I don’t think so! Made with a simple 8-ingredient batter, this chocolate chip pancakes recipe yields fluffy-on-the-inside and golden-on-the-outside pancakes every time. The chocolate chips in every bite are just a bonus! Best of all? Just like my apple, cinnamon roll, and red velvet pancakes, these sinfully sweet chocolate pancakes are perfect for whipping up for weekend breakfasts and brunches. You can also batch-cook a stockpile to freeze and enjoy any day of the week!

Why you’ll love these chocolate chip pancakes

It’s perfect for kids and adults. A classic pancake breakfast is a treat in itself, but there’s something about adding chocolate chips that makes the experience extra special for all ages. Freezer-friendly. Similar to protein pancakes, you’ll love the convenience of having a stash of ready-to-reheat pancakes in the freezer when you’re craving pancakes, chocolate, or both! It’s just plain delicious. I have dozens of excellent pancake and waffle recipes, including pumpkin pancakes, lemon ricotta pancakes, and cinnamon roll waffles. However, these easy chocolate chip pancakes are truly the best.

Ingredients needed

Family-friendly recipes like this don’t take much to make – just a small list of pantry staples. Here is everything you’ll need:

How to make chocolate chip pancakes

Warm and fluffy homemade pancakes are just a few steps away! Here’s what you need to do:

Tips to make the best recipe

Some lumps in the pancake batter are ok. Trying to smooth them out will result in overmixing, which means dense and flat pancakes! Not sure if the skillet is hot enough? Drop in a teaspoon of batter. If the batter lightly sizzles, the pan is ready! You’ll know the pancakes are ready to flip when you see bubbles forming all around the sides and close to the middle (after about 2 minutes). Use a glass lid so you don’t have to constantly lift it and risk releasing the steam. To keep the cooked pancakes warm as you work through the batter, place them on a baking sheet in a 200ºF oven.

Variations

There are no rules when it comes to pancake mix-ins. Make this breakfast a real show-stopper by using any of these extras:

Spices. Add cozy, dry spices like cinnamon and ground nutmeg to the batter to warm things up. Vanilla. Just a touch of vanilla extract will deepen the sweet and creamy flavors. We often do this with banana pancakes. Chocolate. Double chocolate chip pancakes? Yes, please! Mix ¼ cup of cocoa powder with the dry ingredients. Peanut butter chips. Use a 1:1 ratio of regular chocolate chips and peanut butter chips to make your pancakes taste like chocolate peanut butter cups.

Storage instructions

To store. Keep any extra pancake batter covered in the fridge and use it within 24 hours. If you have leftover pancakes, keep them wrapped in plastic or an airtight container in the refrigerator for 3 to 4 days. To freeze. Layer the pancakes between sheets of waxed paper in a freezer-safe sealable bag or airtight container. Freeze for up to 2 months and reheat directly from frozen. To reheat. Microwave a few pancakes at a time for 20 to 60 seconds. To reheat a large batch, it’s best to rewarm them on a baking sheet covered with foil in a 350°F oven for about 10 minutes.

Recommended tools to make this recipe

Non-stick pan. My go-to pan for cooking pancakes, and they come with a lid. Cast iron skillet. If you want to take your pancake skills up a notch, a skillet is always a great idea! Griddle. The classic pancake cooking tool.