Chocolate Chip Pancakes with Whipped Cream

Fluffy, buttery, and dotted with gooey melted chocolate chips — Chocolate Chip Pancakes with Whipped Cream are the kind of breakfast dreams are made of. Each bite is a perfect balance of sweetness, richness, and comfort. Whether it’s a cozy Sunday morning or a special family brunch, these pancakes transform an ordinary day into something special.

The addition of chocolate chips makes the classic pancake even more irresistible, while a dollop of fresh whipped cream takes it over the top. It’s like having dessert for breakfast — but still wholesome enough to enjoy guilt-free!

❤️ Why I Love This Recipe

I absolutely adore this recipe because it brings pure joy to the table. The pancakes are light, fluffy, and melt-in-your-mouth soft, with bursts of warm chocolate in every bite. They’re simple to make, but they feel indulgent — like something you’d order at your favorite café.

I also love how versatile it is — you can use dark, milk, or even white chocolate chips; add a swirl of peanut butter, or top it with fruit and syrup. It’s the perfect recipe for kids and adults alike, and it always puts smiles on faces.

Why It’s a Must-Try Dish

• Comfort food perfection: Soft pancakes and melted chocolate are a match made in heaven.
• Quick & easy: Made with simple ingredients in under 30 minutes.
• Crowd-pleaser: Loved by everyone — from toddlers to grandparents.
• Customizable: Endless topping and mix-in options.
• Restaurant-quality breakfast: Impress your family with minimal effort!

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings

• Makes 10–12 pancakes (Serves 4)

Calories

• Approximately 220–250 kcal per pancake (without whipped cream)

Cuisine & Course

• Cuisine: American
• Course: Breakfast / Brunch / Dessert

Ingredients

For the Pancakes

• 1 ½ cups (190 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups (300 ml) buttermilk (or milk + 1 tsp vinegar as a substitute)
• 1 large egg
• 3 tablespoons unsalted butter, melted (plus more for greasing)
• 1 teaspoon vanilla extract
• ¾ cup (130 g) chocolate chips (semi-sweet or milk chocolate)

For the Whipped Cream

• 1 cup (240 ml) heavy cream, chilled
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Simple Cooking Directions

1. Mix dry ingredients in one bowl and wet ingredients in another.
2. Combine both mixtures gently.
3. Fold in chocolate chips.
4. Cook pancakes on a hot buttered griddle until golden and fluffy.
5. Whip the cream and serve it on top of the pancakes.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients.
4. Stir gently until just combined — a few small lumps are fine (they make pancakes fluffier).
5. Fold in the chocolate chips evenly.

Step 2: Heat the Pan

1. Heat a nonstick skillet or griddle over medium heat.
2. Lightly grease it with butter or a touch of oil.
3. The pan is ready when a few drops of water sizzle and evaporate instantly.

Step 3: Cook the Pancakes

1. Pour about ¼ cup of batter per pancake onto the hot pan.
2. Cook for 2–3 minutes, until bubbles form on the surface and edges begin to set.
3. Flip carefully and cook another 1–2 minutes, until golden brown.
4. Repeat with remaining batter, greasing the pan as needed.

Step 4: Prepare the Whipped Cream

1. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
2. Beat with an electric mixer (or whisk by hand) until soft peaks form.
3. Keep refrigerated until ready to serve.

Step 5: Assemble and Serve

1. Stack warm pancakes on a plate.
2. Top with a generous dollop of fresh whipped cream.
3. Sprinkle with extra chocolate chips or drizzle with maple syrup or chocolate sauce.

How to Serve

Serve the pancakes immediately while warm for the best taste and texture.
Pair them with:

• Whipped cream and chocolate drizzle
• Fresh strawberries or banana slices
• A drizzle of maple syrup or honey
• Dusting of powdered sugar

Perfect for brunch, birthdays, or cozy weekend mornings!

Additional Recipe Tips

• Don’t overmix: Overmixing makes pancakes tough instead of fluffy.
• Use fresh leavening agents: Make sure your baking powder and soda are not expired.
• Warm your chocolate chips: If chips are too cold, they can thicken the batter — room temperature works best.
• Keep pancakes warm: Place cooked pancakes in a 200°F (90°C) oven while finishing the batch.
• Whipped cream tip: Chill your bowl and beaters before whipping for the best results.

Recipe Variations

• Double Chocolate Pancakes: Add 2 tablespoons cocoa powder to the batter.
• Nutty Pancakes: Fold in chopped walnuts, hazelnuts, or pecans.
• Banana Chocolate Chip Pancakes: Add ½ mashed banana to the batter for extra flavor.
• White Chocolate & Raspberry Pancakes: Replace chocolate chips with white chocolate and add fresh raspberries.
• Vegan Version: Use plant-based milk + vinegar for buttermilk, coconut oil instead of butter, and flax egg (1 tbsp flax meal + 3 tbsp water).

Freezing and Storage

Refrigeration:

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Reheat in a toaster or pan until warm.

Freezing:

• Layer pancakes between parchment paper and freeze in a bag or container for up to 2 months.
• Reheat in the toaster or oven (350°F / 175°C for 5–7 minutes) — no need to thaw!

Whipped Cream Storage:

• Best served fresh, but can be refrigerated for up to 1 day. Whip again lightly before serving.

Special Equipment Needed

• Nonstick skillet or electric griddle
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• Electric hand mixer (for whipped cream)

Frequently Asked Questions

Q1: Can I use regular milk instead of buttermilk?
Yes. Mix 1 ¼ cups milk with 1 teaspoon vinegar or lemon juice, let sit for 5 minutes — it works perfectly.

Q2: Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and combine just before cooking for best results.

Q3: My pancakes are flat — what went wrong?
Your baking powder or soda may be expired, or the batter was overmixed.

Q4: Can I use mini chocolate chips?
Yes, mini chips distribute more evenly and give a lighter texture.

Q5: How do I make them extra fluffy?
Separate the egg — beat the white to soft peaks and fold it into the batter at the end for a lighter texture.

Conclusion

Chocolate Chip Pancakes with Whipped Cream are the perfect combination of cozy comfort and sweet indulgence. Every bite is soft, fluffy, and filled with gooey chocolate — topped with airy whipped cream for that perfect finishing touch.

Whether you’re celebrating a special morning or simply treating yourself, this recipe transforms a simple breakfast into something extraordinary. It’s quick, easy, and guaranteed to put smiles on everyone’s faces.