Fluffy Chocolate Chip Pancakes

Fluffy Chocolate Chip Pancakes – Deliciously thick, fluffy pancakes infused with vanilla and packed with chocolate chips. An easy homemade breakfast that’s perfect served warm with maple syrup!

Who can resist a tall stack of homemade chocolate chip pancakes? These Fluffy Chocolate Chip Pancakes are wonderfully thick and soft, with a delicious hint of vanilla and plenty of chocolate chips in every bite. They’re beautifully golden on the outside, light and fluffy on the inside, and perfect for satisfying those morning chocolate cravings!

These easy pancakes are made with simple ingredients, including buttermilk for an extra tender texture, and they’re ready in just 25 minutes. Whether you’re making a special weekend breakfast, a cosy brunch, or treating yourself to something sweet, they’re sure to be a favourite. Stack them high and serve warm with a generous drizzle of maple syrup and extra chocolate chips!

Looking for more delicious breakfast recipes? Try my Pumpkin Pancakes, Blueberry Chocolate Chip Muffins, or Cinnamon Raisin Bagels.

Happy baking,

Marsha x

From the recipe box

Fluffy Chocolate Chip Pancakes

Deliciously thick, fluffy pancakes infused with vanilla and packed with chocolate chips. An easy homemade breakfast that's perfect served warm with maple syrup!

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Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

Yields 6 pancakes

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Ingredients

• 187 g plain/all-purpose flour
• 50 g caster or granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 180 ml buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 90 g chocolate chips

Instructions

• In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a separate large mixing bowl, whisk together the buttermilk, egg, and vanilla extract until smooth and combined.
• Add the dry ingredients to the wet ingredients and gently whisk until just combined. A few small lumps are fine. Avoid overmixing.
• Gently fold in the chocolate chips until evenly distributed throughout the batter.
• Heat a non-stick frying pan over medium heat and lightly grease with cooking spray, oil, or a little butter.
• Spoon approximately 60ml of batter into the pan for each pancake. Cook until bubbles begin to appear on the surface and the edges start to look set.
• Carefully flip the pancake and cook the other side until golden brown and cooked through.
• Repeat with the remaining batter, lightly greasing the pan between batches as needed.
• Serve warm with a drizzle of maple syrup and your favourite toppings.

Recipe notes

Buttermilk: To make your own, add 2¼ teaspoons of fresh lemon juice or white vinegar to 180ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.

Chocolate chips: Milk, dark, or semi-sweet chocolate chips all work well, depending on your preference.

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, toaster, or microwave before serving.

Freezing: These pancakes freeze well for up to 2 months. Allow to cool completely, then freeze with parchment paper between each pancake in a freezer-safe container or bag. Thaw overnight in the fridge or reheat from frozen.