Easy Chocolate Chip Pancakes

a stack of chocolate chip pancakes with syrup.

5 from 1 vote

There’s nothing quite like a tall stack of chocolate chip pancakes: crisp edges, soft centres, and gooey chocolate in every bite.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast & Brunch

Cuisine: American

Servings: pancakes

Ingredients

190 g all-purpose (plain) flour
2 tsp baking powder
Pinch of flaky salt
2 tsp sugar
300 ml milk
1 large egg
40 g butter melted
55 g dark chocolate finely chopped (or chocolate chips)

Instructions

In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate jug, whisk the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry and stir gently until just combined – don’t overmix. It may still be lumpy.
Fold in the chopped chocolate or chips, and mix until just smooth. If you have time, you can rest the batter in the fridge for 15 minutes but this isn't 100% necessary.
Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
Spoon in the batter (about 2–3 tablespoons per pancake) and cook for 1–2 minutes, until bubbles appear on the surface. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Keep the pancakes warm in a low oven (100c/210f) while you cook the rest. Serve with a drizzle of syrup, a pat of butter or a scoop of honeycomb butter like I did (if you're feeling really indulgent!)
The video below will help with this recipe.

Video

Notes

Scroll up for a helpful step by step guide on how to make these chocolate chip pancakes.

To store: Any leftover cooked pancakes can be left to cool completely, covered and chilled in the fridge for up to 3 days.

To reheat: Reheat in the oven or air fryer at 170c/325f. I like to cover the dish with foil when reheating. I wouldn't use a toaster with chocolate chips as they can burn in the toaster and create smoke.

To freeze: stack with baking paper, wrap well in plastic wrap or in a freezer bag, and freeze for up to 3 months.

Make ahead: Make this batter the night before. Cover it and leave it in the fridge overnight and then when ready, give it a good stir and let it sit out at room temp for 20 minutes or so before cooking just so it loosens again.

Honeycomb butter to serve: if you want to serve the pancakes with a scoop of honeycomb butter, here's what to do.

250g unsalted butter
2 tbsp golden syrup
140 g caster sugar
1 tsp bicarbonate of soda

Line a 23cm square baking tin or baking tray with non-stick baking paper. This is for the honeycomb which will be very hot, so make sure it is on a surface that can handle heat in case of any spills.
Next, take a large pan (the honeycomb mix will froth up a lot so choose a pan larger than you think) and add the golden syrup. Place over a gentle heat for about 1 minute – or until the syrup becomes very runny.
Add the sugar and bring to the boil, swirling the pan to stop it from burning (don’t stir). Once boiling, continue to cook for 3 minutes, swirling often to prevent it from burning. Do time it and don’t guess.
Remove from the heat and shoot in the bicarbonate of soda. Stir quickly and confidently – you don’t want to overmix it but you do want it to be completely dissolved. Take care, it will really froth up.
Pour into the prepared tin/onto the prepared baking sheet and leave for about 1 hour – or until set. Don’t touch it at all during this time as it will be VERY hot. See the tips for how to clean your pan immediately!
Once the honeycomb has completely cooled, roughly chop into small-ish pieces.
Then take about half the chopped honeycomb and add it to a food processor with the softened butter. You could also mix it by hand. Mix until combined then scoop onto pancakes. Save the other half of the honeycomb for sprinkling on top, dipping into melted chocolate like a crunchie bar or make honeycomb ice cream.

Patience: watch the pancakes closely as they are cooking, but don’t fiddle about with them. Although you don’t want them to overcook, they do need time to turn golden or you won’t be able to flip them.

Baking powder: Make sure your baking powder is fresh and active – this is key to fluffy pancakes.

Flour: For extra fluffiness, use self-raising flour instead of plain.

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