Recipe

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These cookie pancakes cook up incredibly fluffy with melty chocolate chips in every bite.

If you love chocolate chip cookies, these bring that same sweet, cozy flavor to a soft, pancake stack.

Stack of cookie pancakes with chocolate chips on a plate topped with butter and pancake syrup

These cookie pancakes are similar to my original chocolate chip pancake recipe, but with one key upgrade: brown sugar. The molasses in brown sugar gives them that unmistakable cookie flavor, something I first noticed from my brown sugar pancake recipe. You’re going to love their fluffy texture and tidbits of melted chocolate in every bite.

Ingredients

All-purpose flour is the base for the pancakes, baking powder makes them fluffy, and a pinch of salt enhances the flavor. Both brown sugar and granulated (white) sugar sweeten the batter, along with vanilla for flavor. Eggs, milk (any), and melted butter are the liquid ingredients here. And your favorite chocolate chips (or chunks) take these over the top.

Make the batter, just like making pancakes from scratch, by mixing the dry ingredients in a large bowl. Then, add the wet ingredients and mix until just combined.
Adding the chocolate chips to the bowl as the last step coats them with batter and prevents them from burning.
Cook them on a non-stick surface over medium heat for about 2 minutes per side.

Stack of cookie pancakes with chocolate chips sliced to show the fluffy texture on a plate topped with butter and pancake syrup

Dessert-Worthy Toppings

You can serve these with a little butter and pancake syrup, or go all out and drizzle chocolate pancake syrup and whipped cream on top.

Cookie Pancakes with Chocolate Chips

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These cookie pancakes cook up incredibly fluffy with melty chocolate chips in every bite.

5 from 4 votes

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Ingredients

1 ½ cups all-purpose flour
2 tablespoons light brown sugar
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ¼ cup milk
2 eggs
3 tablespoons melted butter
1 ½ teaspoons vanilla
½-3/4 cup chocolate chips

Instructions

Make the batter:

Combine the dry ingredients in a bowl. Make a well in the center by moving the flour to the sides, and add the milk, eggs, melted butter, and vanilla. Break up the egg with a fork first, then mix to combine the wet and dry ingredients to make the batter.
Add the chocolate chips to the bowl and gently fold them into the batter with a spatula. I recommend letting the batter sit for 5 minutes, then giving the batter one last turn to mix it right before cooking. The batter is thick.

Cook:

Heat a non-stick surface over medium heat and lightly grease it with oil or butter. Immediately, pour ¼ cup of batter per pancake and use the back of the scoop to lightly spread the batter. Cook the first side for 2 minutes, until bubbles form and the sides are defined. Flip them over and cook the second side for a little less time.
Repeat the process with the remaining batter while you keep the pancakes warm on a plate covered with a clean kitchen towel or on a sheet pan inside a 200F oven.

Serve & store:

Stack them high, topped with butter and syrup or your favorite pancake toppings.
Refrigerate leftover pancakes for up to 3 days in an airtight container or freeze them flat, then transfer them into a zip bag, where they can stay frozen for up to 3 months. Microwave them for 30 seconds to 1 minute.

Notes

Consistency Tips:

The batter is thick and is meant to be gently spread with the scoop (but not like biscuit batter). If it’s too thick, you likely added too much flour when measuring into the cup. Add 2-3 more tablespoons of milk to thin it, then mix gently.
If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
If your pancakes are flat, your baking powder is no longer active (gone bad), and it happens when it’s been opened for more than 9-12 months. This ingredient cannot be omitted.