Easy

Chocolate chip pancakes

Prep 10 minsCook 20 minsServes 4£0.65/servingAmerican Stack

These are the pancakes that turn breakfast into an occasion. The base is a classic fluffy American stack batter — baking powder, butter, a touch of vanilla — with 100g of chocolate chips folded through just before cooking. The chips melt partially as the pancakes cook, leaving pockets of chocolate in every bite. Straightforward to make, and impossible to eat quietly.

A

Ingredients

  • 200g (1½ cups)plain flour
  • 2 tspbaking powder
  • ¼ tspbicarbonate of soda
  • 2 tbspcaster sugar
  • ½ tspfine salt
  • 240ml (1 cup)whole milk
  • 2 largeeggs
  • 40g (3 tbsp)unsalted butter, melted and cooled, Plus extra for cooking
  • 1 tspvanilla extract
  • 100g (⅔ cup)dark or milk chocolate chips, 54–70% cocoa dark chips give the best flavour contrast; milk chips give a sweeter result

Method

  1. 1

    Whisk the flour, baking powder, bicarbonate of soda, sugar, and salt together in a large bowl.

  2. 2

    In a separate jug, whisk the milk, eggs, melted butter, and vanilla until combined.

  3. 3

    Pour the wet ingredients into the dry and stir until just combined — about 8–10 strokes. The batter should look lumpy; overworking develops gluten and makes flat, tough pancakes.

    Rest the batter for 5 minutes before cooking. Bubbles will form on the surface as the baking powder activates — this is the sign the batter is ready.
  4. 4

    Fold in the chocolate chips with a spatula, using as few strokes as possible.

    Add a small pinch of extra chips directly onto the surface of each pancake immediately after pouring if you want visible chips in the finished stack.
  5. 5

    Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and swirl to coat.

  6. 6

    Pour approximately 60ml (¼ cup) of batter per pancake. Cook until bubbles appear across the surface and the edges look set and slightly dry — about 2 minutes.

    Resist pressing the pancake down; it needs the height to stay fluffy.
  7. 7

    Flip once and cook for a further 1–2 minutes until the underside is golden brown.

    The chocolate on the pan side will caramelise slightly as it cooks — this is normal and adds a pleasant depth of flavour.
  8. 8

    Transfer to a warm plate. Serve stacked with a knob of butter melting on top and maple syrup poured over.

Pro Tips

  • →Chocolate chips sink in thin batter; the batter here is designed to be thick enough to hold them in suspension. If yours keep settling, add a further tablespoon of flour and rest for 2 more minutes.
  • →Dark chips at 54–70% cocoa give the best contrast against the sweet batter. Milk chocolate chips melt more softly and give a sweeter, more indulgent result — both are correct choices.
  • →Cook at medium rather than high heat. Chocolate can scorch against a hot pan surface before the pancake centre is cooked through.
  • →Mini chocolate chips distribute more evenly through the batter and are less likely to pool or leak at the edges than full-size chips.

Topping Ideas

Salted butter and maple syrup — the classic American finishFresh strawberries and lightly whipped creamA drizzle of warm chocolate sauce for a double-chocolate stackSliced banana and a dusting of icing sugarPeanut butter and honey for a sweet-salty contrast

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

Why do my chocolate chips melt into the pan?⌄
The chips on the underside caramelise lightly against the hot pan — a small amount of this is normal and adds flavour. If they are running out of the pancake and burning, lower the heat slightly and check the batter is not too thin. Mini chips distribute more evenly and are less likely to leak.
Can I use white chocolate chips instead?⌄
Yes. White chocolate chips give a sweeter, creamier result. For contrast, fold in a small handful of fresh raspberries alongside them — the sharpness cuts the sweetness well.
Can I make the batter the night before?⌄
The baking powder begins working as soon as it contacts liquid, so overnight batter loses leavening power and the pancakes will be flatter. For make-ahead, mix the dry and wet ingredients separately, refrigerate each in covered jugs, and combine just before cooking.
What is the best chocolate to use?⌄
Dark chocolate chips at 54–70% cocoa give the cleanest chocolate flavour against the sweet batter. Milk chocolate chips are sweeter and melt more softly. Avoid very cheap compound chocolate drops, which can seize rather than melt cleanly.
Can I make these without butter?⌄
Yes — replace the melted butter with a neutral oil (vegetable or sunflower) at the same volume. The flavour is slightly less rich but the texture is similar and the pancakes stay fluffy.
Why are my chocolate chip pancakes flat?⌄
The two most common causes are overworked batter — gluten develops and prevents rise — and stale baking powder. Mix until just combined, check your baking powder fizzes vigorously when dropped in hot water, and rest the batter 5 minutes before cooking.
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