Chocolate Chip Pancakes

These fluffy Chocolate Chip Pancakes are packed with melty chocolate chips and cook up soft in the center with crisp, buttery edges. The batter comes together in minutes and makes thick, bakery-style pancakes perfect for weekend breakfasts or breakfast-for-dinner nights.

I don’t make nearly as many breakfast recipes as I do desserts, but every time I post one, I remember how much I love having reliable brunch recipes in my back pocket. Whether it’s a slow weekend breakfast, breakfast-for-dinner, or a big holiday brunch spread, a really good pancake recipe always earns its spot in the rotation.

There are two kinds of chocolate chip pancake recipes in the world: the sad diner pancakes with six lonely chocolate chips scattered across the top… and the ones where every bite actually tastes like chocolate.

These pancakes are thick and fluffy without being heavy, with enough chocolate chips to make them feel fun but not so many that the pancakes fall apart when you flip them. The edges get lightly crisp from the buttered skillet, the centers stay soft and tender, and the chocolate turns perfectly melty while the pancakes cook.

A lot of chocolate chip pancake recipes go too far in one direction or the other. Either the batter is so thin that the chocolate sinks straight to the bottom of the skillet, or the pancakes are so dense and overloaded with chips that the centers never quite cook through. This batter lands right in the middle: thick enough to hold the chocolate chips evenly, but light enough for the fluffy stack-of-pancakes texture.

And if you really love chocolate chips, go ahead and add a full cup. I fully support this decision.