Eggless Chocolate Chip Pancakes

There is nothing quite like waking up on a weekend to a warm plate of pancakes. Adding melted chocolate chips into the mix makes the morning feel even better.

Today I am sharing my favorite eggless chocolate chip pancakes that turn out soft, fluffy, and tender every single time.

This recipe is completely egg free, which makes it a great choice if you have an egg allergy or simply ran out of eggs in your kitchen.

To give these pancakes a deep flavor, I quickly brown the butter before mixing it into the batter.

Grab your skillet and let us get started on this easy breakfast treat.

Why You’ll Love It

Incredible Brown Butter Flavor – Browning the butter gives these pancakes a deep, nutty flavor that tastes just like warm chocolate chip cookies.

Super Fluffy Texture – The homemade buttermilk and baking powder work together to create thick, soft pancakes that melt in your mouth.

Chocolate in Every Bite – Using mini chocolate chips means you get rich, melted chocolate evenly spread throughout the entire pancake.

Caramel Sweetness – Brown sugar adds a lovely hint of molasses that makes the batter taste far better than standard recipes.

Ingredient List

• 1 1/2 cups Milk, Room Temperature
• 1 tbsp White Vinegar
• 5 tbsp Unsalted Butter
• 1 3/4 cups All Purpose Flour
• 3 tbsp Light Brown Sugar
• 1 tbsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Pure Vanilla Extract
• 3/4 cup Mini Semi Sweet Chocolate Chips, Divided
• 1 tbsp Butter, For Greasing
• 1/2 cup Maple Syrup, For Serving

Directions

Step 1

Stir the vinegar into the milk and set aside for 5 minutes, until it looks slightly thickened and curdled. This makes a quick homemade buttermilk that keeps the pancakes tender.

Step 2

Melt 5 tbsp butter in a small saucepan over medium heat and keep swirling the pan for 4-5 minutes, until it foams, smells nutty and small golden brown bits form at the bottom.

Pour the brown butter into a small bowl, scraping in all the brown bits, and let it cool for 5 minutes. This step gives the pancakes a rich, cookie-like flavor.

Step 3

In a large bowl, whisk the flour, brown sugar, baking powder, baking soda and salt, breaking up any clumps of brown sugar.

Step 4

Whisk the vanilla and cooled brown butter into the milk mixture. Pour it into the dry ingredients and fold until just combined, then gently fold in 1/2 cup of the chocolate chips. Let the batter rest for 10 minutes.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and sprinkle a few of the remaining chocolate chips on top of each.

Step 6

Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set, then flip and cook for 1-2 minutes more. Keep the heat moderate so the chocolate doesn’t scorch on the pan.

Step 7

Serve the pancakes warm and stacked, with a drizzle of maple syrup.

Tips

Cool the Brown Butter Properly

I recommend letting your melted brown butter cool down until it is just lukewarm before whisking it into the milk mixture.

If the butter is too hot, it can clump up instantly when it touches cooler milk, leaving small solid butter bits instead of blending smoothly.

Giving it about five minutes on the counter ensures your batter mixes together perfectly and stays silky.

Stick with Mini Chocolate Chips

You will get the best results if you use mini chocolate chips instead of standard chocolate chips for these eggless pancakes.

Larger chips are heavy and sink right to the bottom of the batter, which often leads to scorched chocolate on the pan surface.

Mini chips stay evenly suspended in the batter, giving you sweet chocolate in every single bite without burning.

Do Not Skip the Batter Rest

From my experience, letting the batter rest for the full ten minutes is essential for an eggless recipe.

Because there are no eggs to create lift, this resting time gives the baking powder and baking soda a head start to build up tiny air pockets.

It also gives the flour time to absorb the liquids, resulting in thick and fluffy pancakes instead of flat ones.

Try These Next

• Eggless Crispy Belgian Waffles
• Eggless Fluffy Buttermilk Pancakes
• Eggless Golden French Toast
• Eggless Nutella Stuffed Pancakes
• Eggless S’mores Pancakes

Questions You Might Have

Why does the batter need to rest for 10 minutes?

Resting gives the flour time to fully absorb the liquid and allows the leavening agents to activate.

Since this is an eggless recipe, that brief resting step is essential for creating a light, fluffy pancake without needing eggs to lift the batter.