Chocolate Chip Pancakes

Chocolate Chip Pancakes are a weekend staple around here and once I show you how to make chocolate chip pancakes yourself, they will be at your house too! Adding a little bit of chocolate to my breakfast is always a good idea and this easy chocolate chip pancake recipe is one of my favorite ways to do this.

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This recipe is sponsored by Almond Breeze.

Chocolate Chip Pancakes

Breakfast. It’s the most important meal of the day, yes? It’s my favorite for sure – always has been. What do I love more than a great breakfast? A breakfast that includes chocolate 🙂

Pancakes are a common weekend occurrence around these parts. We, of course, love pancakes with maple syrup and sometimes we top our pancakes with strawberries and whipped topping but chocolate chip pancakes are definitely a favorite.

If you’ve ever wondered how to make chocolate chip pancakes, they are really so very easy! You definitely do not need to buy mixes from the store when these easy chocolate chip pancakes require just 5 minutes and a few ingredients from your pantry. There is just something so special about a chocolate chip pancake because it has the sweetness built right into. There really isn’t a need for syrup at all. We usually top ours with some whipped topping and a few more mini chocolate chips.

This recipe is modified from my Fluffy Buttermilk Pancakes and instead of using buttermilk, I made the chocolate chip pancakes with Almond Breeze Vanilla almondmilk – the unsweetened kind. The vanilla almondmilk adds a lovely flavor that is perfect for these pancakes, but you can use the original flavor if you have that one on hand. I always have the vanilla almondmilk on hand for smoothies and protein shakes, so that’s what I used.

Tips for Making Chocolate Chip Pancakes

• The most important thing you can do is use mini chocolate chips. Regular sized chocolate chips are just too big and won’t melt while cooking. So then you end up with just chunks of chocolate in your chocolate chip pancakes – which, I guess, could be a good or bad thing depending on how you look at it.
• Let the chocolate chip pancake batter rest for 10 minutes. It really improves the overall consistency of the batter. I just get my griddle or skillet going while it’s resting and by the time the skillet has heated up, I’m ready to go.
• Don’t over stir. I know that the lumps in the batter can cause some concern but seriously, don’t worry about the lumps in the batter. They are not a problem. You just want to stir just until combined and you don’t see any dry ingredients around the edges of the bowl.
• Use a measuring cup to make pancakes that are the same size. Whether you want to make silver dollar pancakes or skillet sized pancakes, it’s best to keep them consistently sized so they cook in the same amount of time.
• Don’t go overboard with the chocolate chips. This recipe calls for a half a cup and I think that’s plenty. You can always sprinkle more on top if you like.
• To make this recipe completely dairy free, make sure to use use Almond Breeze Vanilla almondmilk, vegan chocolate chips and coconut oil instead of the melted butter.

How To Make Chocolate Chip Pancakes

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5 from 1 vote

Chocolate Chip Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 pancakes

Author Trish - Mom On Timeout

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp granulated sugar
• 1½ cups Almond Breeze Unsweetened Vanilla almondmilk
• 2 large eggs lightly beaten
• 1 tsp vanilla extract optional
• 4 tbsp butter margarine, or coconut oil, melted
• ½ cup mini semi-sweet chocolate chips

Instructions

• Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
• Whisk together the almondmilk, eggs, vanilla extract and melted butter.
• Whisk the wet ingredients into the dry ingredients just until combined. Some small lumps are okay.
• Let pancake batter rest for 10 minutes.
• Heat a large skillet or griddle over medium-high heat.
• Spray with non-stick cooking spray OR brush with butter or oil.
• Ladle ⅓ - ½ cup batter onto the griddle for each pancake.
• Flip the pancakes over when small bubbles appear on the surface, after about 2 to 3 minutes, and continue cooking on the opposite side until golden brown, another minute or two.
• Serve with whipped topping and/or maple syrup.

Breakfast recipes the whole family will love:

Easy Chocolate Crescents

Triple Berry French Toast Casserole

Strawberry Twists

For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!