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Easy Eggless Chocolate Chip Pancakes | Mommy's Home Cooking

Easy Eggless Chocolate Chip Pancakes

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. 
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 pancakes
Calories 267kcal


  • 2 cups (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 cups (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)


  • 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 the remaining batter to make 8 -10 pancakes.
  • Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.


Freeze: 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.
Reheat 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.
You don’t have Buttermilk? NO problem!! Check out my recipe to make Easy Homemade Buttermilk Substitute [Video]
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 209mg | Potassium: 89mg | Sugar: 20g | Vitamin A: 250IU | Calcium: 76mg | Iron: 0.4mg