Fluffy Chocolate Chip Pancakes

Breakfast

Jun 23

⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 15 minutes

These pancakes are just like the ones from your favorite beachside diner — thick, golden, and loaded with melty chocolate chips. Whether you're flipping them on a lazy Sunday or recreating those Wildwood mornings, this stack hits all the right notes.

Jump to Recipe

*Golden, fluffy chocolate chip pancakes stacked high, just like Sam's in Wildwood used to serve — melty, buttery, and perfect every time.*

There’s something deeply satisfying about chocolate chip pancakes, especially when they’re tied to such sweet memories. At Sam’s in Wildwood, they were always piled high, butter melting into every crevice, and that unmistakable drizzle of maple syrup clinging to the edges. As a kid, it was probably the closest thing to feeling like royalty at breakfast — dessert before noon, no judgment.

When I set out to recreate them, I knew they had to be thick but not too cakey, with chocolate chips in every bite (not just a few sprinkled on top). I use a mix of buttermilk and vanilla in the batter for extra richness and tang — it’s the secret to pancakes that taste like they came straight off a diner griddle. And trust me, mini chocolate chips are key here. They melt better and spread more evenly, so you don’t end up with chocolate deserts in your stack.

This recipe makes a cozy weekend breakfast or a fun weekday treat if you’re feeling indulgent. You can top them with more chips, whipped cream, bananas (like Sam’s used to do sometimes), or just go old-school with butter and syrup. However you dress them, you’re gonna feel like a kid again.

Ingredients

🍽️ Servings: 4 (makes about 12 pancakes) • 🔥 Calories/Serving: 310

1½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
1¼ cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract
¾ cup mini chocolate chips (plus extra for topping)

Steps

Step 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay — don’t overmix!

Step 4

Gently fold in the mini chocolate chips.

Step 5

Heat a nonstick skillet or griddle over medium heat and add a small pat of butter.

Step 6

Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes.

Step 7

Flip and cook for another 1–2 minutes, or until golden brown and cooked through.

Step 8

Repeat with remaining batter, adding more butter to the skillet as needed.

Step 9

Serve warm with butter, syrup, and extra chocolate chips or a dollop of whipped cream!

Make it your own!

🍌 Add bananas
Slice fresh banana over the top — or cook slices into the pancakes while they’re on the griddle.
🥜 Peanut butter swirl
Add a tablespoon of peanut butter to the batter or drizzle it on top for a Reese’s-style upgrade.
🥛 Make it dairy-free
Use oat milk and plant-based butter, and skip the chocolate chips or use dairy-free ones.
☕ Espresso kick
Stir ½ tsp instant espresso into the batter to make mocha pancakes — so good with syrup!