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The Ultimate Fluffy Chocolate Chip Pancakes (From Scratch)

Close-up of fluffy chocolate chip pancakes cut in half, revealing melted chocolate chips and syrup.

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Make a stack of light, fluffy chocolate chip pancakes from scratch. This easy recipe uses common ingredients and delivers a family-approved breakfast treat perfect for weekend brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs, separated
  • 1/4 cup unsalted butter, melted, plus more for the griddle
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together.
  2. In a separate medium bowl, whisk together the buttermilk and egg yolks. Stir in the melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. A few lumps are fine.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
  5. Gently fold the beaten egg whites into the pancake batter until no white streaks remain. This step creates the fluffiness.
  6. Fold in the chocolate chips gently.
  7. Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter.
  8. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  9. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the second side until done.
  10. Serve the fluffy chocolate chip pancakes immediately with your favorite toppings.

Notes

  • For extra melty chocolate chips, reserve a few chips to press onto the top of the batter right after you pour it onto the griddle.
  • If you do not have buttermilk, mix 1 3/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • This recipe makes a great base for a quick weekend brunch staple.

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