By Kelly Bogard

Happy National Chocolate Chip Day! Yep, there is an entire day dedicated to these tiny, tear-drop morsels of fun.  You might have noticed I’m a huge chocolate chip fan. I’ve put them in cupcakes and pumpkin cookies. I even use white ones paired with lime.

Kids love chocolate chips, too. Butters will eat them by the handful if I let her.

This week I’m sharing a really fun, kid-friendly recipe chocolate chips lovers everywhere can appreciate.

For Chocolate Chip Pancakes, you will need…Chocolate Chip Pancakes
2 ¼ c. flour
¼ c. sugar
2 tbsp. baking powder
2 c. milk
2 eggs, beaten
¼ c. butter
1/2 tsp. vanilla
1 c. chocolate chips

These pancakes are light, fluffy and just sweet enough that sometimes you don’t even need syrup. Unless you are a syrup master like D. That man puts syrup on anything breakfast.

First, melt your butter and set aside to cool. While the butter is cooling, combine all of the dry ingredients in a large bowl except for the chocolate chips.
Chocolate Chip Pancakes

Combine the wet ingredients, stirring well.
Chocolate Chip Pancakes

Slowly add the wet ingredients to the dry mixture and whisk to remove any lumps.
Chocolate Chip Pancakes

Heat a large non-stick pan to medium-high heat. Once hot, ladle a scoop of the pancake batter onto the pan. Bubbles will start to appear.
Chocolate Chip Pancakes

As soon as you start seeing bubbles, sprinkle on some chocolate chips. When the bubbles start to pop, it is time to flip.
Chocolate Chip Pancakes

Cook on the chip side for approximately one minute and then stack on a large plate. Repeat until all the batter is gone.
Chocolate Chip Pancakes

There is nothing better than a couple of pancakes on a weekend morning. That is, until you add chocolate chips. From all of us at Texas Table Top, enjoy!


Recipe: Chocolate Chip Pancakes

Summary: Fluffy, light and chocolaty breakfast treat


Chocolate Chip Pancakes

  • 2 ¼ c. flour
  • ¼ c. sugar
  • 2 tbsp. baking powder
  • 2 c. milk
  • 2 eggs, beaten
  • ¼ c. butter
  • 1/2 tsp. vanilla
  • 1 c. chocolate chips


  • Melt butter and set aside to cool.
  • Combine flour, sugar and baking powder in a large bowl.
  • Mix all wet ingredients together in a separate bowl.
  • Slowly add the wet mixture to the dry mixture, whisking to remove lumps.
  • Heat a non-stick pan over medium-high heat.
  • Ladle one scoop of pancake batter onto the heated pan.
  • When bubbles form on pancake, sprinkle with chocolate chips.
  • Bubbles popping indicates it is time to flip the pancake over.
  • Cook for approximately one minute longer on chip side.
  • Stack cooked pancakes and repeat process with remaining batter.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 12-15 6 inch pancakes