Favorite Chocolate Chip Pancakes

With a seriously fluffy texture, an easy one-bowl method, and the option to make them on the stove top or baked in the oven, these Chocolate Chip Pancakes are a favorite breakfast to share with the kids.

Chocolate Chip Pancakes

I’ve been making my Yogurt Pancakes for years since the recipe is consistently easy to make and results in the fluffiest, most satisfying pancakes. And since my kids love theirs with chocolate chips in the mix, I want to share exactly how to make this classic breakfast.

In just a few short minutes, you can stir together a nutritious pancake batter and cook them on the stove top, on a griddle, or in the oven as a sheet pan pancake.

This breakfast recipe is delicious right after making it, or you can let the pancakes cool and store in the fridge or freezer to warm for future easy meals.

(You may also like my Sheet Pan Pancakes and 3-Ingredient Banana Pancakes.)

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe so you know what to have on hand and pull from the pantry and refrigerator.

• Plain whole-milk yogurt: I prefer whole-milk yogurt because it’s creamy and delicious, and it helps ensure that the pancakes are super satisfying. (If you only have no- or low-fat yogurt, the recipe will still work.)
• Milk: I use whole milk in my cooking and baking, so that’s what I use in this recipe. (If you only have no- or low-fat milk, the recipe will still work.)
• Eggs: I use large eggs in my cooking and baking, so that’s what to use here.
• Unsalted butter: I use unsalted butter in my baking so I can control the salt level. We use it here to add richness to the batter. 
• All-purpose flour: Using all-purpose flour results in the fluffiest pancakes, so I prefer to use it here. If you’d rather use whole wheat flour, you can use it and simply add a little more milk since the batter will be thicker.
• Sugar: This helps to even out the flavor of the batter, so we add a very small amount.
• Baking powder: This helps the batter rise properly, so make sure yours is fresh.
• Vanilla extract: You can use pure or artificial vanilla in this recipe. They work similarly.
• Chocolate chips: You can use full-size or mini semi-sweet, milk, or dark chocolate chips in this batter.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.

1. Whisk the wet ingredients together in bowl.
2. Add the dry ingredients and whisk gently to combine.
3. Stir in the chocolate chips. (Or you can also drop a few onto each pancake when you add them to the pan if you prefer.)
4. Cook the pancakes on both sides in melted butter. Serve warm. (I use a nonstick skillet.)

Chocolate Chip Sheet Pan Pancakes

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan; just spread out the batter to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.

How to Store

Store for 3-5 days in the fridge in an airtight container. Warm leftover pancakes for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• Serve with applesauce, yogurt, maple syrup, peanut butter, or another desired topping or dip.
• These are delicious alongside diced strawberries or raspberries and a side of sausage or bacon.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk. Or use ¾ cup nondairy milk and omit the yogurt.
• Use mini or regular-size chocolate chips.

I’d love to hear your feedback on this recipe, so please comment and rate the recipe below.

• Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
• Stir in the chocolate chips.

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
• Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

• To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, spreading out the batter until about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• Serve with applesauce, yogurt, maple syrup, or another desired topping or dip.
• Gluten-free: Use 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy yogurt and nondairy milk. Or use ¾ cup nondairy milk and omit the yogurt.

Calories: 245kcal, Carbohydrates: 30g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 417mg, Potassium: 154mg, Fiber: 1g, Sugar: 6g, Vitamin A: 373IU, Vitamin C: 1mg, Calcium: 208mg, Iron: 2mg