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+ servings
lots of chocolate chip pancakes stacked on each other drizzled with chocolate syrup and whipped cream

Chocolate Chip Pancakes with Easy Chocolate Syrup

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 817kcal
This recipe for tasty, homemade, chocolate chip pancakes is about to become your favorite! Easy to make, fluffy and light, and drizzled in a rich chocolate syrup. These are the perfect weekend breakfast or brunch treat, and ensures perfectly cooked pancakes every time!
Print Recipe


For the Pancakes:

  • 3 large eggs separated into egg whites and egg yolks
  • 2 cups all-purpose flour
  • ¼ cup plus 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • cups whole milk
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons butter for cooking
  • 2 cups chocolate chips we love Ghirardelli milk chocolate chips

Garnish: Whipped heavy cream

    For the Chocolate Pancake Syrup:

    • ½ cup light corn syrup
    • 1/3 cup chocolate syrup like Hershey’s
    • Pinch of sea salt


    For the Pancakes:

    • Heat oven to 200°Place a oven-safe, metal rack over a baking sheet to place the pancakes on to keep warm until all pancakes are cooked.
    • In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
    • In another medium mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
    • In a large mixing bowl, beat together egg yolks, milk, melted butter, vanilla and almond extract. Mix until fully incorporated, about 2 minutes.
    • Add the flour mixture the egg yolk/milk mixture and stir just until no dry flour remains. The batter will be lumpy.
    • Gently fold the beaten egg whites into the batter. The egg whites should NOT be fully incorporated into the batter.
    • Heat a griddle over medium heat, add 1 tablespoon butter. When butter has melted, pour 2-3 tablespoons batter (per pancake), onto the griddle. There should be room for 4 pancakes on the griddle.
    • When the batter begins to bubble, sprinkle chocolate chips over each pancake. When the bubbles begin to pop, check to see if the undersides of the pancake are golden brown. If the pancakes are ready, carefully flip them over and cook until the second side is golden and the pancakes are cooked through. (Be sure NOT to flip the pancakes over until bubbles begin to pop.)
    • Transfer pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
    • Repeat the process, adding extra butter when needed.
    • Serve with Chocolate Pancake Syrup and whipped cream.
    • Enjoy!

    For the Chocolate Pancake Syrup:

    • Mix all syrup ingredients in a small bowl and whisk until fully incorporated. Keep refrigerated in an airtight container up to 2 months.



    Yields 3/4 cup Chocolate Syrup


    Calories: 817kcal | Carbohydrates: 118g | Protein: 12g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 137mg | Sodium: 359mg | Potassium: 327mg | Fiber: 3g | Sugar: 79g | Vitamin A: 820IU | Vitamin C: 0.3mg | Calcium: 224mg | Iron: 3.5mg