An old-fashioned small-batch stack of chocolate chip pancakes made just for one (or two light eaters). These pancakes are fluffy, soft, and loaded with soft gooey chocolate chips, sweet, and a little rich without being heavy. They come together with simple pantry staples and cook fast, so you can linger over coffee instead of the stove.
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These chocolate chip pancakes are eggless but still turn out fluffy, the baking powder does the lifting. The batter comes together with pantry staples you likely have, and the small-batch yield makes three tasty pancakes so you’re not stuck with leftovers. Semi-sweet chips melt into little pockets of chocolate in every bite, and you’ll go from whisk to plate in about 15 minutes—easy enough for any weekday and especially for those weekend cozy mornings.
You may also enjoy my cranberry orange pancakes or browse the pancakes for one collection.
Notes on the Ingredients
- All-Purpose Flour: Only AP flour was tested here for the best texture.
- Baking Powder: Don’t skip or reduce, this is an eggless recipe and the baking powder provides the rise.
- Vegetable Oil: Keeps the crumb soft and moist with a neutral flavor.
- Milk: Whole milk yields the richest flavor, but oat milk also works well.
- Semi-Sweet Chocolate Chips: Best choice for balanced, melty, chocolatey pockets. Mini chips work too if you want more even distribution.
Recipe Notes & Tips
- Heat first, pour second: Let the pan preheat; while it warms, the batter can rest briefly which helps it puff.
- Grease smart: Use a light coating of butter or spray for a golden exterior.
- Chip control: Reserve a few chips to sprinkle on the batter right after it hits the pan for picture-perfect tops.
- Size & yield: This batter is scaled for three pancakes—ideal for cooking for one.
Process Images: Chocolate Chip Pancakes
Chocolate Chip Pancakes
Ingredients
Recipe Directions
- Whisk together the dry ingredients, the flour, sugar, and baking powder.
- Then stir in the vegetable oil, milk, and vanilla.
- Fold in the chocolate chips.
- Once your pan is hot, pour a heaping ⅓ cup of the batter into the center of the pan and cook for about 1-3 minutes, or until the bottom is golden in color.
- Then flip and cook for another 1-2 minutes, or until golden on the bottom again. Repeat for the other 2 pancakes.
- Top with your favorite pancake toppings, and enjoy!
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Notes
Your Private Recipe Notes
Tried this recipe?
Let us know how it was!What if I don’t eat all the pancakes?
Store any leftovers in an airtight container for up to 3-4 days in the fridge. Otherwise, freeze them. Reheat in the microwave or toaster.
Can I use other types of chocolate chips?
Absolutely! Feel free to use mini chocolate chips, milk chocolate, or other flavors of chocolate chips.
Can I use this recipe to make plain pancakes?
Yes. If you omit the chips and still want three pancakes, keep each one a touch smaller since removing the chips slightly reduces overall batter volume.
Can I double the recipe?
You can. Mix gently and cook in batches to maintain that fluffy, soft texture.