Chocolate chip pancakes
Take your fluffy American style pancakes to the next level with these delicious chocolate chip pancakes. The perfect treat kids will love making (and eating)!
Chocolate chip pancakes are a delicious American style fluffy pancake packed with chocolate chips. This recipe is really easy to do making them perfect for kids and beginner bakers alike.
My kids love pancakes, and this simple twist takes our usual American pancakes to the next level. The fluffy pancakes are bursting with chocolate chips and make the perfect brunch treat or dessert.
How can kids help to make chocolate chip pancakes?
This is a really easy recipe which makes it perfect for kids to try. As well as measuring out the dry ingredients, kids can pour out the milk and practice their egg cracking with the egg. Once everything is measured out, your children can help whisk it all together to make the batter.
If you have older children, that you are happy are safe around a cooker, they can also spoon the pancake mixture into your pan and then flip them over to cook the pancakes. These are all fun jobs kids will enjoy doing.
How long do chocolate chip pancakes keep?
You can keep chocolate chip pancakes in an air tight container in the fridge for up to three days. When stacking them in the container, make sure you separate them with pieces of baking paper to prevent them from sticking together. If you like, you can reheat them for a few minutes in a low oven, or a few seconds in the microwave, before you serve them.
Can you freeze chocolate chip pancakes?
You can freeze these pancakes if you want to make them ahead of time or keep them for longer. Once frozen, they’ll keep for up to three months.
To freeze them, once you’ve made them, stack them in a pile separated with baking paper then put them in a freezer bag or wrap them well in foil. Defrost them then, reheat them in the oven until they are warmed through.
How do you make pancakes light and fluffy?
There are few tips for making sure your pancakes end up light and fluffy. First make sure your baking powder is still in date. It’s the baking powder that gives the pancakes their light and fluffy texture so you need to make sure it’s at its best. The same is true for the self raising flour. There’s a raising agent in the flour, so you need to make sure it’s not too old or it won’t work as well.
When you’re mixing the pancake batter, ensure you mix the pancakes enough to get rid of any big lumps of flour, but not enough to over whisk it. As soon as it’s a nice smooth batter stop whisking.
Lastly, to give your pancakes the best chance of a nice rise is to let your pancake batter rest for at least 10 minutes (or longer if you can).
What can I use if I don’t have any self raising flour?
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and add 2 teaspoons of baking powder.
Other pancake recipes
If you liked these chocolate chip pancakes you’ll love our other delicious pancake recipes:
Fluffy American style pancakes
Nutella stuffed pancakes
Drop scones (Scotch pancakes)
Easy (crepe) pancakes for kids
Blueberry pancakes
What else can I use up chocolate chips in?
Chocolate chip loaf cake
Chocolate chip banana bread
Double chocolate chip cookies
Chocolate chip fudge
Chocolate chip muffins
Easy cookie recipe for kids
Chocolate chip cupcakes
Chocolate chip shortbread
Useful equipment
You might need the following baking tools/gadgets to make these chocolate chip pancakes:
Digital scales
Mixing bowl
Measuring cups
Measuring spoons
Whisk
Frying pan
Girdle pan
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Ingredients
270g (2 cups) Self raising flour*
a pinch of salt
2 teaspoons baking powder
55g (¼ cup) caster sugar
350ml (1 ½ cup) milk
2 eggs
50g (3 tablespoons) butter, melted
100-150g chocolate chips
If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and add 2 teaspoons of baking powder.
How to make chocolate chip pancakes
Mix all the dry ingredients together
Get your kids to measure out all the dry ingredients (flour, salt, baking powder and caster sugar), and add them to a large mixing bowl. When you’re adding the baking powder, make sure your kids use their finger to level the teaspoon so that you add just the right amount.
Give everything a little mix together.
Mix the wet ingredients
Measure the milk into a jug or if you have them, use the ml setting of your digital scales to measure it more accurately.
Finally, measure out the butter and melt it in the microwave (or in a small pan on the hob). Add it to the milk and mixture and whisk it together.
Crack both the eggs into a small bowl. We never add them straight into the milk just in case any shell goes in. If it does, we simply fish it out with a large piece of shell or a teaspoon.
Make the chocolate pancake batter
Make a well in the middle of your dry ingredients then get your kids to pour in the eggs. Get your kids to start whisking them in and then start pouring in the milk/butter mixture, whisking it all the time until all the flour is mixed in and you have a nice smooth batter.
If you have two kids helping, you could get one to pour the milk in and the other can whisk it all together.
Add the chocolate chips
Finally, get your kids to add the chocolate chips. Our chocolate chips come in a 100g packet so we just poured them all in. If your packet is larger or you just want more chocolate chips in your pancakes, add about 100g then keep some back to add more on top.
Stir the chocolate chips in.
Leave the pancake batter to rest, preferably in the fridge, for about ten minutes. This will help them to rise and be super light and fluffy.
Cook the chocolate chip pancakes
Heat a little oil in a frying pan or skillet then ladle a spoon of pancake batter into your pan. When you’re spooning out the pancake batter, try and divide the chocolate chips among your pancakes.
If you have kept some chocolate chips back, sprinkle a few on top of your cooking pancakes to fill in any chocolate-less gaps.
Depending on the size of your pan, you should be able to cook a few pancakes at the same time. We were able to do 3 without them touching.
Cook the chocolate chip pancakes over a medium heat for a few minutes until little air bubbles start coming to the surface. Use a spatula, palette knife or fish slice to gently flip them over and cook them for another minute or so on the other side. They’re ready when they are nice and golden on both sides.
Making this type of small, fluffy pancake is much easier than larger crepe style ones so older kids that can be trusted near a cooker should be able to help cook and flip them.
Remove your pancakes from the pan and pop them on a baking tray covered with foil or a clean tea towel to keep warm while you make the rest.
Serve them with syrup, maple syrup and some more chocolate chips or chocolate spread and enjoy.
Chocolate chip pancakes
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- measuring spoons
- Whisk
- Frying pan
- Girdle pan
Ingredients
- 270 g (2 cups) Self raising flour*
- a pinch of salt
- 2 teaspoons baking powder
- 55 g (¼ cup) caster sugar
- 350 ml (1 ½ cup) milk
- 2 eggs
- 50 g (3 tablespoons) butter, melted
- 100-150 g (½ cup) chocolate chips
Instructions
Mix all the dry ingredients together
- Measure out all the dry ingredients and add them to a large mixing bowl. When you're adding the baking powder, make sure you use your finger to level the teaspoon so that you add just the right amount.Give everything a little mix together.
Mix the wet ingredients
- Measure the milk into a jug or if you have them, use the ml setting of your digital scales to measure it more accurately.Measure out the butter and melt it in the microwave (or in a small pan on the hob). Add it to the milk and whisk it all together.
- Crack both the eggs into a small bowl. We never add them straight into the milk just in case any shell goes in. If it does, we simply fish it out with a large piece of shell or a teaspoon.
Make the chocolate pancake batter
- Make a well in the middle of your dry ingredients then pour in your eggs. Whisk the eggs in then start pouring in the milk/butter mixture. Whisk it all together until the flour is mixed in and you have a nice smooth batter.
Add the chocolate chips
- Finally, add the chocolate chips. Our chocolate chips come in a 100g packet so we just poured them all in. If your packet is larger or you just want more chocolate chips in your pancakes, add about 100g then keep some back to add more on top.Stir the chocolate chips in.
- Leave the pancake batter to rest, preferably in the fridge, for about ten minutes. This will help them to rise and be super light and fluffy.
Cook the chocolate chip pancakes
- Heat a little oil in a frying pan or skillet then ladle a spoon of pancake batter into your pan. When you're spooning out the pancake batter, try and divide the chocolate chips among your pancakes.If you have kept some chocolate chips back, sprinkle a few on top of your cooking pancakes to fill in any chocolate-less gaps.Depending on the size of your pan, you should be able to cook a few pancakes at the same time. We were able to do 3 without them touching.
- Cook the chocolate chip pancakes over a medium heat for a few minutes until little air bubbles start coming to the surface. Use a spatula, palette knife or fish slice to gently flip them over and cook them for another minute or so on the other side. They're ready when they are nice and golden on both sides.
- Remove your pancakes from the pan and pop them on a baking tray covered with foil or a clean tea towel to keep warm while you make the rest.
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