Chocolate Chip Pancakes are a super fun way to jazz up any breakfast! I love this recipe with fresh fruit as it adds a pop of color and flavor to this super sweet pancake! Looking for other amazing breakfast options? Try these Glazed Donuts, Apple Fritters, or Blueberry Breakfast Cake!

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfastChocolate Chip Pancakes

This is a fantastic basic pancakes recipe with the chocolate chips mixed right in. I love using a mini-chocolate chip in my recipe but you could certainly use whatever size morsel you have on hand! I chose this recipe very specifically as it does not use buttermilk. We find that when making buttermilk pancakes they rise extra high (which is amazing). But when you are adding chocolate chips to a buttermilk batter, they have a tendency to all fall to the bottom and glop together. This recipe doesn’t rise as high and is a thick batter, so the chocolate chips stay in place beautifully!

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

How to Make Chocolate Chip Pancakes

Whisk together your dry ingredients in a medium bowl.

  • flour
  • baking powder
  • sugar
  • salt

Now melt your butter and set it aside to cool for a moment.

Add your eggs and milk to the flour mixture and whisk until mostly incorporated. Now add in the melted butter. Stir completely. If you need to switch to a spatula you sure can. Finally, add in the mini-chocolate chips.

Prepare a nonstick skillet or griddle with a little butter that has been set to medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 3 minutes. (Be sure to test your first batch as some griddles cook faster than others.) Flip and cook until golden on the bottom, about 2 more minutes.

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

What to Serve with Chocolate Chip Pancakes

My all-time favorite way to eat pancakes is with butter.  Lots and lots of butter. The syrup I can give or take… but butter is a must. However, my kids love syrup so that is always on the table during breakfast!

I have not specified the fruit in this recipe at all, but I highly recommend adding something with a bit of acidity in it, or at the very least a fruit with a little tang.  Oranges would be ah-mazing, lemon, some apples, some blueberries or blackberries.  You can really (and you really should) test to your heart’s content.

 

Chocolate Chip Pancakes with Chocolatey Butter Glaze and Raspberries! #breakfast #pancakes #chocolate #bestpancakes

 

I prefer my chocolate chip pancakes to have fewer chocolate chips.  Sounds weird, but I love pancakes so much, I like to be able to taste them!  When you have too many chocolate chips the only thing you can taste is chocolate.

Looking for More Pancake Recipes?

Sourdough Pancakes

Strawberry Cheesecake Pancakes

Spiced Apple Pancakes

Cinnamon Roll Pancakes

Mini Chocolate Chip Pancakes with Cinnamon and Chocolate Butter Glaze! #pancakes #chocolate #breakfast

Chocolate Chip Pancakes

Prep Time 5 mins
Total Time 5 mins
Such a fun way to jazz up pancakes in the morning!

Ingredients

Chocolate Chip Pancakes

  • 3 cups all-purpose flour, stirred or sifted before measuring
  • 2 tablespoons baking powder
  • ½ cup (100g) granulated sugar
  • 1 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 2 cups milk
  • ¼ cup melted butter
  • ¼ cup mini chocolate chips

Instructions

Chocolate Chip Pancakes

  • Sift together flour, baking powder, sugar, and salt. (Do not skip this step! You do not want lumpy pancakes.)
  • In a separate bowl, whisk together the eggs and milk; add to flour mixture, stirring only until smooth.
  • Add in melted butter. If the batter seems too thick to pour, add a little more milk.
  • Lastly, add in mini chocolate chips. I prefer less, but you can add as many as you prefer.
  • Cook on a hot griddle (about 300 degrees) for 2-3 minutes. Serve immediately.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I like how you take risks. Keep it up and quit listening to the nay-sayers.

    Breakfast pancakes tomorrow will definitely have this butter-chocolate glaze on them.

    Thanks.

  2. These pancakes look beautiful! I think I will request them for my bday brekkie! 🙂

  3. I am glad you posted these because they make me happy! The glaze sounds fabulous! Hope you are having a wonderful weekend, Amanda!

  4. They are beautiful looking! I too am one of the few that prefers my chocolate in smaller doses (I like to use mini chocolate chips in place of the regular sized ones) in many cases…and butter is a HUGE must for a pancake o French toast. I am obsessed with food photography right now as I dabble in it as a new blogger – I love love the pics!

  5. Today is the second time I make them! This time all I had were reg size chocolate chips, they worked out just fine. These are the fluffiest pancakes I’ve made. I have yet to make the chocolate sauce. We eat these with fresh sliced strawberries on top & a dollop of whipped cream. No syrup, needed. What’s not to like…pancakes, chocolate, strawberries, & whipped cream….

  6. Can’t wait to try the chocolate glaze! I think you’re about as REAL as you can get, and that’s why I like you!

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