This recipe for chocolate chip pancakes is the kind of morning recipe I turn to when I want comfort and a little bit of joy on the plate. I discovered this version one slow Saturday morning while experimenting with pantry staples; the combination of a pillowy batter and pockets of warm, melty chocolate immediately became a household favorite. The texture is light and tender, the edges golden with a slight chew, and the chocolate brings bursts of sweet richness that make each bite feel like a small celebration.

I love this recipe because it balances ease with a touch of indulgence. It uses familiar ingredients, comes together in one bowl for the dry mix and another for the wet, and requires just a little time to rest so the baking powder wakes up and gives lift. Every time I make these, my kids hover with plates in hand and ask for extra syrup. The memories built around these pancakes—sleepy weekend breakfasts, hurried weekday treats, and holiday morning traditions—are why I keep this recipe in heavy rotation.

Ingredients

• All-purpose flour: Use 1 1/2 cups. I prefer a well-stirred, spooned-into-the-cup measurement for consistency. King Arthur or Gold Medal work well and produce a tender crumb.
• Baking powder: 4 teaspoons. Fresh baking powder is important for lift; check the date on the can. This gives the pancakes a fluffy, airy texture.
• Salt: 1/2 teaspoon. A small amount enhances overall flavor and balances the sweetness of the chips.
• Sugar: 2 tablespoons. Regular granulated sugar is fine; for a hint of caramel notes use caster sugar if you have it.
• Milk: 1 1/4 cups. Whole milk yields the richest texture, but 2% works well too. For a dairy-free version, substitute unsweetened almond or oat milk (see substitutions).
• Egg: 1 large, beaten. Adds structure and helps with browning. Make sure it is room temperature for best incorporation.
• Butter: 3 tablespoons, melted. Salted or unsalted both work; if using unsalted, the 1/2 teaspoon salt in the recipe will season appropriately.
• Vanilla extract: 1 teaspoon. Adds warmth and rounds out the flavor of the batter and chocolate chips.
• Chocolate chips: 1 cup. Any flavor—semisweet, milk, or dark—will work. Ghirardelli or Nestle Toll House are pantry staples; if you prefer larger chocolate pockets, chop a bar into chunks.

Instructions

Combine the dry ingredients: In a medium bowl whisk together the flour, baking powder, salt, and sugar until evenly blended. Ensure there are no clumps of baking powder so the rise is uniform. Using a sifter is optional but helps aerate the flour for a lighter result. Mix the wet ingredients: In a separate bowl whisk the milk, beaten egg, melted butter, and vanilla until smooth and homogenous. Warm the butter slightly but not hot; if it is too warm, it can curdle the milk or cook the egg. Combine wet and dry: Pour the wet mixture into the dry mixture and gently fold or whisk until just combined. The batter should be slightly lumpy; over-mixing develops gluten and makes pancakes tough. Aim for a thick but pourable batter that holds shape on the pan. Add the chocolate chips: Gently fold in the chocolate chips. You can reserve a tablespoon to press on top of each pancake once it is on the skillet for an attractive look and extra melty tops. A light hand here keeps the batter airy. Rest the batter: Let the batter rest for about 5 minutes. This short rest allows the baking powder to begin reacting and the flour to hydrate, improving texture and lift. If you need a longer pause, cover and refrigerate briefly, then give a gentle stir before cooking. Cook the pancakes: Heat a non-stick skillet or griddle over medium-high heat and lightly spray with non-stick spray or brush with a little butter. Scoop 1/4 cup batter per pancake onto the pan, spread gently if needed, and press a few extra chips into the top. Watch for bubbles forming and bursting on the surface, about 3 to 4 minutes; check the underside for a golden color before flipping. Cook the second side until golden, roughly another 2 to 3 minutes. Keep cooked pancakes warm on a plate tented with foil while you finish the batch.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to three days. For longer storage, cool completely, layer with parchment paper, and freeze in a zip-top bag or rigid container for up to three months. Reheat refrigerated pancakes in a skillet over low heat for a few minutes per side or in a 325 Fahrenheit oven for 8 to 10 minutes. Frozen pancakes reheat well in a toaster for a quick weekday breakfast—toast on low to warm through without burning the edges.

Ingredient Substitutions

To make these dairy-free, swap milk for unsweetened almond or oat milk and use vegan butter or coconut oil instead of butter. For gluten-free pancakes, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks binding agents. If you prefer less sweetness, reduce sugar to 1 tablespoon and use dark chocolate chips or chopped dark chocolate. For a protein boost, replace 1/4 cup of flour with oat flour or add two tablespoons of plain Greek yogurt to the wet ingredients.

Serving Suggestions

Serve warm with pure maple syrup, a pat of butter, and fresh berries for acidity and color. For a brunch spread, pair with scrambled eggs, turkey bacon, or a fruit salad. Garnish with a dusting of powdered sugar or a scattering of toasted chopped nuts for crunch. For an indulgent treat, dollop whipped cream and extra melted chocolate on top.

Cultural Background

Pancakes are a beloved breakfast staple across many cultures, with American-style griddled pancakes known for their thick, fluffy texture. Chocolate chip variations became popular as chocolate chips became commercially available in the mid-20th century, transforming classic batter into a sweeter, celebratory version. This iteration taps into that nostalgic comfort, marrying the soft, American pancake with sweet chocolate morsels for a universally appealing morning dish.

Seasonal Adaptations

Adapt these for the seasons by changing the mix-ins: in summer, fold in fresh strawberries or blueberries instead of chocolate; in fall, add a teaspoon of ground cinnamon and swap chips for chopped toasted pecans. For winter brunches, use orange zest and dark chocolate for a festive flavor. These small changes keep the base familiar while celebrating seasonal produce.

Meal Prep Tips

Make a double batch and freeze individual pancakes for quick breakfasts. Portion batter into a mason jar, refrigerate for up to 24 hours, and cook fresh pancakes in the morning for slightly tangier, well-developed flavor. Label frozen stacks with dates and reheat gently to avoid drying out. Pack reheated pancakes with a small container of syrup for on-the-go mornings.

These pancakes capture the simple pleasures of shared mornings and are adaptable enough to be part of quiet weekday routines or festive brunches. Make them your own by experimenting with chips, fruit, or spices, and enjoy the small ritual of breakfast that brings people together.