Fluffy Chocolate Chip Pancakes Recipe for Weekend Brunch

These soft, fluffy chocolate chip pancakes are one of my favorite breakfasts. This classic recipe yields moist, tender pancakes studded with melty milk chocolate—an easy crowd-pleaser for family mornings or weekend brunch.

This quick and simple chocolate chip pancake recipe is a staple in my kitchen. The batter is creamy and buttery, producing pancakes that are unbelievably light—like little pillows—and the chocolate chips become warm and gooey as they cook.

Why you’ll love these pancakes

• Simple. Ready in under 30 minutes and straightforward to prepare.
• Fluffy. Apple cider vinegar adds acidity that reacts with the leavening to create extra lift and a soft texture.
• Homemade flavor. These outperform boxed pancake mix with a richer, fresher taste.

Ingredients

• All-purpose flour — 2 cups
• Baking powder — 2 teaspoons
• Sea salt — 1/2 teaspoon
• Eggs — 2 medium, at room temperature
• Granulated sugar — 2 tablespoons
• Whole milk — 1 1/4 cups, room temperature (low-fat milk can be used, but whole milk gives a creamier result)
• Apple cider vinegar — 1 tablespoon (can be substituted with white vinegar or lemon juice)
• Butter — 3 tablespoons, melted and cooled
• Milk chocolate chips — 3/4 cup (or your preferred chocolate)
• Coconut oil — for greasing the griddle (or another high smoke-point oil)

How to make chocolate chip pancakes

This recipe is quick and straightforward; expect about 30 minutes from start to finish.

1. Sift the flour, baking powder, and salt into a large bowl and whisk to combine.
2. In a separate bowl, beat the eggs with the sugar until smooth.
3. Slowly add the milk, apple cider vinegar, and cooled melted butter to the egg mixture and whisk until combined.
4. Make a well in the dry ingredients and pour the wet mixture into the center. Whisk gently until you have a smooth batter, then fold in the chocolate chips.
5. Heat a nonstick griddle or large skillet over medium to medium-high heat and lightly grease with coconut oil. Use a 1/4-cup scoop for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook another 1–2 minutes until golden and cooked through.

Tips for the best pancakes

• Adjust heat as needed. Stoves and pans vary—aim for a golden-brown surface without burning.
• Cool the butter. Allow melted butter to cool slightly before adding to eggs to avoid curdling.
• Vinegar alternatives. White vinegar or lemon juice work well; add gradually while whisking to prevent curdling.
• Keep pancakes warm. Hold cooked pancakes in a low-temperature oven while finishing the batch.
• Make batter ahead. Store batter in an airtight container in the refrigerator for up to 3 days; stir briefly before cooking.

Serving suggestions

These pancakes pair beautifully with classic toppings like butter and maple syrup, fresh fruit, nuts, or yogurt. For a more indulgent finish, try drizzling with a warm chocolate sauce or topping with whipped cream and berries. A hot cup of coffee complements them perfectly.

Proper storage

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To freeze, separate layers with parchment paper, wrap tightly, and place in a freezer-safe container. Reheat in the microwave in 20-second bursts, or warm in a toaster oven or on a griddle until heated through.

More easy breakfast recipes

For other quick breakfast ideas, try scones, French toast sticks, waffles, muffins, or savory breakfast cups—great options to rotate through for busy mornings or leisurely weekends.

Chocolate Chip Pancakes

Fluffy, tall pancakes filled with melty chocolate chips.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8 servings

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 medium eggs, at room temperature
• 2 tablespoons granulated sugar
• 1 1/4 cups whole milk, at room temperature
• 1 tablespoon apple cider vinegar
• 3 tablespoons butter, melted
• 3/4 cup milk chocolate chips
• Coconut oil or vegetable oil for cooking

Instructions

1. Sift the flour, baking powder, and salt into a large bowl and set aside.
2. In another bowl, beat the eggs and sugar until smooth.
3. Add the milk, vinegar, and cooled melted butter to the egg mixture and whisk to combine.
4. Make a well in the dry ingredients and pour in the wet mixture. Whisk until the batter is smooth, then fold in the chocolate chips.
5. Preheat a nonstick griddle or skillet over medium-high heat and grease it lightly with coconut oil.
6. Scoop 1/4 cup batter per pancake. Cook until bubbles form on top and edges are golden, about 2 minutes, then flip and cook 1–2 minutes more until done.
7. Serve with your favorite toppings.

Notes

• Adjust burner temperature to prevent burning and to achieve an even golden-brown color.
• Let melted butter cool slightly before mixing with eggs to avoid curdling.
• White vinegar or lemon juice are suitable substitutes for apple cider vinegar.
• Keep cooked pancakes warm in a low oven while finishing the batch.
• Store batter in the fridge up to 3 days for quick breakfasts.
• Leftovers refrigerate up to 5 days or freeze up to 3 months. Reheat in short microwave bursts, in a toaster oven, or on a griddle.

Nutrition

Calories: 313 kcal |
Carbohydrates: 43 g |
Protein: 6 g |
Fat: 13 g |
Saturated Fat: 8 g |
Sugar: 18 g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and portion sizes.