This post may contain affiliate links. Please read our disclosure policy.
These small batch chocolate chip pancakes are soft, fluffy, and filled with chocolate chips. An easy recipe for one made with simple ingredients, quick to prepare, and perfect when you want the best chocolate chip pancakes without making a big batch.
Why You’ll Love This Recipe
- Fluffy and Soft: Light, tender pancakes with a soft texture.
- Made for One: A small batch recipe sized perfectly for a single serving.
- Simple Ingredients: Pantry staples you likely already have on hand.
- Ready in Minutes: A quick and easy homemade pancake recipe.
I love making these small batch chocolate chip pancakes because they’re quick, simple, and always turn out fluffy and soft. They make just the right amount when I want pancakes without having to cook a large batch.
The melted chocolate chips scattered throughout make each bite sweet and delicious, and I can enjoy them any time without a lot of effort. These pancakes feel special yet are so easy to make, which is why they’re a favorite in my kitchen.
Looking for more pancake recipes for one? Try our fluffy pancakes for one, buttermilk pancakes for one, banana pancakes for one, fluffy pumpkin pancakes for one, and small sheet pan pancakes.
Ingredients
If you have any ingredients leftover from this fluffy and soft chocolate chip pancake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour gives structure to the pancakes.
- Baking Powder: Use aluminum-free baking powder to avoid any metallic taste. Be sure your baking powder is fresh or the pancakes won’t rise well. To test, add 1/2 teaspoon of baking powder to 1/4 cup hot water. If it bubbles, it’s still good.
- Chocolate Chips: Semi-sweet chips work best, but you can also use milk or dark chocolate chips. I like using Ghirardelli chocolate chips because they’re slightly larger than regular chips and add extra bursts of chocolate in every bite. Other good options include Nestlé Toll House or Guittard. Use extra chocolate chips to make chocolate chip banana bread for one or a deep dish chocolate chip cookie.
- Milk: Whole milk gives the pancakes a richer flavor and softer texture, but you can also use skim, low-fat, or plant-based milk if that’s what you have.
- Butter: Salted butter adds flavor and keeps the pancakes moist.
See recipe card below for a full list of ingredients and measurements.
How To Make Chocolate Chip Pancakes
These photos and instructions help you visualize how make chocolate chip pancakes for one. See the recipe card below for ingredient amounts and full recipe instructions.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- Mix Wet Ingredients: In another bowl, beat the egg. Add milk, vanilla, and melted butter, and whisk until combined.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently until no dry flour remains. A few small lumps are fine. If the batter seems thicker than you like, stir in an extra tablespoon of milk.
- Add Chocolate Chips: Fold in the chocolate chips until they are evenly distributed throughout the batter.
- Cook First Pancake: Heat a little butter in a 10-inch skillet over medium heat. Pour about 3/4 cup of batter into the skillet. Cook until bubbles form across the surface and the edges begin to look set, about 3 minutes. This is the sign it’s ready to flip. Turn the pancake with a spatula and cook for another minute until the other side is golden. Remove to a plate.
- Repeat: Cook the remaining batter the same way.
- Serve: Enjoy warm with butter, homemade pancake syrup, butter pecan syrup, whipped cream, or fresh fruit – some of the best toppings for chocolate chip pancakes!
Expert Tips
- Use Fresh Baking Powder: Old baking powder won’t create fluffy pancakes. To test it, stir 1/2 teaspoon into 1/4 cup of hot water. If it bubbles actively, it’s still good.
- Don’t Overmix The Batter: Stir just until the flour disappears. A few lumps are fine and help keep the pancakes soft.
- Cook Over Medium Heat: This allows the inside to cook through without burning the outside.
- Adjust Consistency If Needed: If the batter seems thicker than you like, stir in a little extra milk.
Frequently Asked Questions
Keep them in an airtight container in the refrigerator for up to 3 days.
Yes, this recipe doubles easily to make more servings.
Yes, freeze cooled pancakes on a baking sheet, then transfer to a freezer bag for up to 2 months.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
These are the fluffiest chocolate chip pancakes and if you’ve tried them, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chocolate Chip Pancakes For One
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tablespoon granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ teaspoon vanilla extract
- 1 tablespoon butter -melted
- ⅓ cup semi-sweet chocolate chips
- Optional toppings: butter, pancake syrup, whipped cream, fruit
Instructions
- In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat the egg. Add milk, vanilla, and melted butter, and whisk until combined.
- Pour the wet mixture into the dry ingredients. Stir gently until no dry flour remains. A few small lumps are fine. Pro Tip: If the batter seems thicker than you like, stir in an extra tablespoon of milk.
- Fold in the chocolate chips until they are evenly distributed throughout the batter.
- Heat a little butter in a 10-inch skillet over medium heat. Pour about 3/4 cup of batter into the skillet. Cook until bubbles form across the surface and the edges begin to look set, about 2-3 minutes. Turn the pancake with a spatula and cook for another minute until the other side is golden. Remove to a plate.
- Cook the remaining batter the same way.
- Enjoy warm with butter, homemade pancake syrup, whipped cream, or fresh fruit.
Notes
- Use Fresh Baking Powder: Old baking powder won’t create fluffy pancakes. To test it, stir 1/2 teaspoon into 1/4 cup of hot water. If it bubbles actively, it’s still good.
- Don’t Overmix The Batter: Stir just until the flour disappears. A few lumps are fine and help keep the pancakes soft.
- Cook Over Medium Heat: This allows the inside to cook through without burning the outside.
- Adjust Consistency If Needed: If the batter seems thicker than you like, stir in a little extra milk.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
1 serving of chocolate syrup would be perfect.
IF you just want 1 pancake, divide the batter in half. And there really should be 1/2 cup of chocolate chips in the recipe. 1/3 cup of chocolate chips really isn’t enough for chocolate addicts.
I was eating chocolate chip pancakes one day in a restaurant. Before I could top them with maple syrup, the waitress came over with a bottle of chocolate syrup and suggested I use that instead. The pancakes were so tasty! That is how I eat chocolate chip pancakes now. This is a terrific and tasty recipe.
That sounds like such a fun (and delicious!) way to enjoy chocolate chip pancakes — thank you for sharing it. I’ll have to add homemade chocolate syrup to our list of recipes to work on.