This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch. They require a few simple ingredients you probably have in your kitchen right now. Freezing instructions included.
Why I Love This Recipe
This is the go-to pancakes recipe I have been making for years!
The pancakes aren’t too sweet and are lightly scented with vanilla. They are really delicious. Plus, these fluffy pancakes are freezer friendly and taste delicious reheated
I like to make a double batch of pancakes to freeze and reheat whenever is needed in the morning craziness. Don’t miss the freezing tips below.
These are based on my fail-proof fluffy pancake recipe, which produces the most amazingly delish pancakes ever. Now, just add in the chocolate chips to make them even more irresistible.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour — You can also use self-rising flour (see recipe notes).
- Granulated sugar – White regular sugar, also known as caster sugar.
- Baking powder & Baking soda – Make sure they’re not expired.
- Buttermilk — This is how to make buttermilk if you don’t have any.
- Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Pure Vanilla extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Chocolate Chips: Feel free to use dark or semi-sweet chocolates chips.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Batter
Combine the flour, sugar, and baking soda in a medium bowl and stir using a balloon whisk.
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter. Let the batter rest for 10-15 minutes.
2 – Cook the Pancakes
Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make 8 -10 pancakes.
Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Frequently Asked Questions
The best way to substitute eggs in a pancake recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, etc.…When leaveners and acids are combined they react and produce gas (bubbles) that will make the pancakes fluffy.
When buttermilk is required in a recipe and you don’t have it available, you can make your own by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
Simply place the cooked pancakes on a baking sheet and place them in the oven at 175°F until ready to serve.
Freezing Instructions
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.
Reheating Frozen Pancakes
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
More Recipes You’ll Love
- Eggless Pancakes
- Eggless Waffles
- Honey Bacon Cheddar Scones
- Easy Eggless Cinnamon Rolls
- Easy Eggless Crepes
- BEST Eggless French Toast
- Eggless Blueberry Muffins
- Eggless Oatmeal Breakfast Cookies
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Easy Eggless Chocolate Chip Pancakes
Equipment
Ingredients
- 2 cup (240 g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking soda
- 2 cup (480 ml) buttermilk
- 4 tablespoons (56 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¾ cup (150 g) chocolate chip morsels (or more o less to taste)
- Maple syrup and/or fresh whipped cream for serving (optional)
Instructions
- Combine the flour, baking powder, salt, sugar, and baking soda in a medium bowl and stir using a balloon whisk.
- Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
- Let the batter rest for 10-15 minutes.
- Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
- Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 8 -10 pancakes.
- Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Nutrition
Originally posted in February 2019, post content edited to add more helpful information, no change to the recipe in March 2022.
