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Light, fluffy, and super easy homemade Chocolate chip Pancakes are the most delicious breakfast treat. The perfect recipe for a weekend breakfast.

This just may be the only pancake recipe you’ll ever need. Welcome to pancake perfection.

 Chocolate chip Pancakes


Yes, you can make homemade fluffy out-of-this-world pancakes any day of the week without a baking mix. It’s really as simple as a few basic ingredients!

Growing up we never had a baking mix, so I learned to make pancakes and biscuits with flour, buttermilk (or milk), eggs, etc. Honestly, I don’t find a baking mix to be any easier than a truly ‘from scratch’ recipe.

These pancakes are great served with Chocolate Boba Tea.

Furthermore, I used my basic pancake recipe for these. If you like, you can substitute blueberries for the chocolate chips (in the same quantity).

  • Flour—This recipe uses all-purpose flour, baking powder, and salt. You can also use self-rising flour.
  • Buttermilk—Buttermilk brings a slightly tangy flavor to recipes, adds fluffiness and a wonderful rise, and tenderizes baked goods. One cup of buttermilk equals 8.5 ounces or 242 grams.
  • Eggs – It’s standard procedure when writing a recipe to use large egg quantities. But what if you don’t have large eggs? Scroll down and read the conversions.
  • Chocolate Chips – I used mini chocolate chips, but you can use regular ones.


For every cup of self –rising flour called for in your recipe, measure out 1 level cup allpurpose flour. Add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.

 Chocolate chip Pancakes


  • 1 cup buttermilk = 1 cup yogurt
  • 1 cup buttermilk = 1 cup milk PLUS 1 tablespoon vinegar or lemon juice. Allow to stand for 10 minutes before using in the recipe
  • Or, 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
  • 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup sour cream

Less common buttermilk substitutes are

  • 1 cup buttermilk = 1 cup milk PLUS 1 and 3/4 teaspoons cream of tartar
  • 1 cup buttermilk = 1 cup water PLUS 4 tablespoons powdered buttermilk (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing)


  • 4 Extra Large or Jumbo Egg = 1 cup
  • 6 Extra Large Egg Whites = 1 cup
  • 12 Extra Large Egg Yolks = 1 cup
  • 1 Extra Large Egg White = 2 extra large egg yolks (in volume)
  • 1 Large Egg White = 2 tablespoons
  • 8 to 10 Large Egg Whites = 1 cup
  • 1 Large Egg Yolk = 1 tablespoon
  • 12 to 16 Large Egg Yolks = 1 cup
  • 1 Large Egg = 4 tablespoons liquid egg product
  • 1 Large Egg White = 2 tablespoons liquid egg product

Egg size doesn’t matter much if you make scrambled eggs or a frittata. Nor will it matter if you are using egg as a binder in mixing up a batch of fritters or coating a cutlet. In those cases, simply use the eggs you have handy.

When you are baking dough or making a custard or emulsion, the liquid volume of the egg is important for the recipe to succeed. In those cases, you will want to make substitutions appropriate for the size of eggs you have handy.


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  8. Blueberry Dessert Dumplings
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  11. Strawberry Shortcake Twinkie
  12. Glazed Strawberry Fritters
 Chocolate chip Pancakes

I updated this post from an earlier version. I made new photos and simplified the recipe instructions.

Chocolate chip Pancakes

Chocolate Chip Pancakes

Fluffy pancakes are studded with chocolate chips for a delicious breakfast!
Author: Paula
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings
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  • 1 cup buttermilk see substitutions above
  • 2 large eggs
  • 3 Tablespoon butter melted
  • 1 and ½ cup all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup mini chocolate chips
  • 1 to 3 Tablespoon vegetable oil


  • Heat griddle to med-high. Beat eggs; add milk and melted butter and stir to combine.
  • Sift flour until there are no lumps.
  • In another bowl, combine flour, sugar baking powder and salt.
  • Add egg mixture to flour mixture and stir until just combined.
  • Fold in the chocolate chips.
  • Set aside 4 to 5 minutes to thicken.
  • Add 1 tablespoon vegetable oil to the griddle, when oil is hot you're ready to cook pancakes. (You may have to add more oil after you cook a few pancakes.)
  • Using a ½ cup ice cream scoop, add one scoop full to the griddle and spread into a circle.
  • Watch carefully. Pancakes will be ready to turn when the edges begin to look dry and bubbles form in the center of the pancake. Turn pancakes only once.
  • Remove the pancake after 2 to 3 minutes or when golden brown on the second side.
  • Serve hot with butter and syrup.


Calories: 162kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 258mg | Potassium: 123mg | Fiber: 1g | Sugar: 8g | Vitamin A: 182IU | Calcium: 68mg | Iron: 1mg
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