Fluffy Chocolate Chip Pancakes with Drippy Syrup

Have you ever wondered why some pancakes turn out flat and dry, while others rise high, taste soft, and make you want to stack them sky-high? What if I told you that the secret to the fluffiest pancakes ever is easier than you think? Today, we’re diving into Fluffy Chocolate Chip Pancakes with Drippy Syrup, a recipe that’s cozy, sweet, and perfect for breakfast, brunch, or even dessert.

In this post, you’ll learn the simple steps to create pancakes that are fluffy on the inside, golden on the outside, and filled with warm chocolate chips that melt in every bite. These pancakes taste like something from a fancy café, but they require only basic ingredients and beginner-friendly techniques.

Let’s start flipping.

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Fluffy Chocolate Chip Pancakes with Drippy Syrup are everything breakfast dreams are made of. These pancakes rise beautifully, cook evenly, and pair perfectly with warm syrup that drips down the sides of your stack. They’re quick to make, ready in about 20–25 minutes, and simple enough for kids or beginners to prepare.

Why this recipe is special:

• Extra fluffy texture
• Packed with chocolate chips
• Uses pantry staples
• Perfectly sweet but not overwhelming
• Customizable with toppings, mix-ins, and flavored syrups

Difficulty: Easy
Total Time: About 25 minutes
Makes: 8–10 pancakes depending on size

Essential Ingredients

Dry Ingredients

• All-purpose flour (1 ½ cups)
  Provides structure and fluffiness.
  Substitution: Use whole wheat flour for a heartier texture or gluten-free blend to make GF pancakes.
• Baking powder (3 ½ teaspoons)
  This is the magic behind tall, fluffy pancakes.
  Variation: Add ½ teaspoon baking soda if using buttermilk.
• Salt (¼ teaspoon)
  Enhances flavor and balances sweetness.
• Sugar (2 tablespoons)
  Adds subtle sweetness and helps pancakes brown beautifully.
  Substitute: Coconut sugar, brown sugar, or even honey.

Wet Ingredients

• Milk (1 ¼ cups)
  Adds moisture to the batter.
  Substitution: Almond milk, oat milk, or any plant-based milk.
• Egg (1 large)
  Makes the pancakes tender and helps them rise.
  Egg-free option: Replace with ¼ cup unsweetened applesauce.
• Melted butter (3 tablespoons)
  Adds richness and moisture.
  Alternative: Use coconut oil or vegetable oil.
• Vanilla extract (1 teaspoon)
  Adds warm, sweet flavor.

Add-ins

• Chocolate chips (½–¾ cup)
  Use milk, semi-sweet, or dark chocolate.
  Variation: Try white chocolate, caramel chips, or peanut butter chips.

For Serving

• Warm syrup
• Whipped cream
• Extra chocolate chips
• Fresh berries
• Butter

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Salt
• Sugar

Make sure they’re well combined. This ensures the baking powder is evenly spread, helping your pancakes rise evenly.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together:

• Milk
• Egg
• Melted butter
• Vanilla extract

Whisk until smooth. This mixture should look creamy and pale.

Step 3: Bring the Batter Together

Pour the wet mixture into the bowl of dry ingredients.
Gently fold using a spatula. The batter should be slightly lumpy—do not overmix. Overmixing leads to flat, chewy pancakes.

Once mostly combined, fold in the chocolate chips.

Step 4: Heat the Pan

Heat a non-stick skillet or griddle over medium-low heat.
Lightly grease with butter or oil.

Tip: A lower heat gives pancakes time to cook through while staying fluffy.

Step 5: Pour and Cook

Scoop about ¼ cup of batter for each pancake.

Cook until:

• Bubbles form on top
• Edges look set

Flip carefully using a wide spatula.
Cook the other side until golden brown.

Repeat with remaining batter.

Step 6: Keep Warm While Cooking

Place cooked pancakes on a plate and cover with a clean towel to keep warm.

Assembly: Building the Perfect Pancake Stack

To create a beautiful, mouthwatering pancake stack:

1. Place the largest pancake on the bottom.
2. Add a small pat of butter between layers for extra richness.
3. Stack 3–5 pancakes high.
4. Drizzle warm syrup slowly from the top and let it drip down the sides.
5. Top with whipped cream, chocolate chips, or berries.
6. Serve immediately for the fluffiest texture.

Tip: Warm your plate for a few seconds to keep pancakes softer for longer.

Storage and Make-Ahead Tips

Store

• Refrigerator: Keep in an airtight container for up to 3 days.
• Freezer: Freeze flat in a single layer, then stack and store in a freezer bag for up to 3 months.

Reheat

• Microwave: 20–30 seconds per pancake.
• Toaster: Adds crisp edges.
• Oven: Warm at 300°F for 5–7 minutes.

Make-Ahead

Prepare batter up to one day ahead, cover, and refrigerate.
Stir gently before cooking. Add a splash of milk if it thickens.

Recipe Variations

Double Chocolate Pancakes

Add 2 tablespoons cocoa powder to the dry mix.

Banana Chocolate Chip Pancakes

Fold in 1 mashed banana with the wet ingredients.

Berry Chocolate Chip Pancakes

Add blueberries or raspberries for a tart contrast to the chocolate.

Buttermilk Pancakes

Use buttermilk instead of regular milk for tangier flavor and extra fluff.

Nutty Pancakes

Add ¼ cup chopped pecans, walnuts, or almonds.

Dessert Pancake Stack

Serve with vanilla ice cream and hot fudge.

Conclusion

Fluffy Chocolate Chip Pancakes with Drippy Syrup are the kind of breakfast that brings people together. They’re simple, cozy, and made with ingredients you already have at home. Whether you enjoy them plain, stacked high with toppings, or turned into a fun dessert, these pancakes always hit the spot.

Try the recipe once, and you’ll want to make it again and again. Now it’s your turn to grab a bowl, heat the pan, and start flipping.

FAQs

1. How do I make the pancakes extra fluffy?

Do not overmix the batter. Tiny lumps are good. Also make sure your baking powder is fresh.

2. Can I make this recipe dairy-free?

Yes. Use almond milk, oat milk, or soy milk, and replace butter with coconut oil.

3. Why are my pancakes burning?

Your heat might be too high. Keep the stove at medium-low for even cooking.

4. Can I freeze these pancakes?

Absolutely. Freeze in a single layer first, then store in a freezer bag for up to 3 months.

5. Do I have to use chocolate chips?

No. You can leave them out or replace them with berries, nuts, or caramel chips.

6. Why are my pancakes flat?

You may have overmixed the batter or used old baking powder.

7. What syrup works best?

Warm maple syrup or thick homemade syrup gives the best drippy effect.

8. Can I prepare the batter ahead of time?

Yes. You can store it in the fridge overnight. Add a splash of milk before cooking if too thick.