Brown Butter Chocolate Chip Pancakes
Published: September 27, 2026
These Brown Butter Chocolate Chip Pancakes are soft, fluffy, packed with rich brown butter flavor plus plenty of chocolate chips. They’re simple to make, perfect for a cozy breakfast or weekend brunch.
WHY YOU’LL LOVE THIS RECIPE
🤎Soft and fluffy - These pancakes have a light, tender texture that makes every bite delicious.
🤎Rich brown butter flavor - Browning the butter adds a deep, nutty flavor that makes these pancakes extra special.
🤎Loaded with chocolate chips - Plenty of chocolate chips melt into the pancakes, creating little pockets of chocolate throughout.
🤎Easy to make - The batter comes together quickly with simple ingredients.
🤎Great for brunch - Serve them with your favorite toppings for an easy brunch everyone will enjoy.
🤎Easy to customize - Add your favorite chocolate, fresh berries, bananas, or nuts to make them your own.
🤎Cozy and comforting - Brown butter, warm pancakes and melted chocolate make this the perfect cozy breakfast.
Tips & Tricks
→ Cook the pancakes over medium heat - Medium heat gives the pancakes enough time to cook through without burning the outside. If the skillet is too hot, the chocolate chips can also start to burn before the center of the pancakes is fully cooked.
→ Let the brown butter cool before adding it to the batter - Once the butter is browned, transfer it to a bowl and let it cool for about 15 minutes. It should still be melted but no longer hot. Adding very hot butter to the batter can affect the texture and may cook the other ingredients.
→ Use a non-stick skillet - A good non-stick skillet makes it much easier to cook the pancakes evenly and flip them without sticking. You can also lightly butter or oil the skillet before cooking to make sure the pancakes release easily.
→ Do not overmix the batter - Mix the batter just until the ingredients are combined. A few small lumps are completely fine. Overmixing can develop too much gluten, which can leave you with dense rather than soft and fluffy pancakes.
→ Wait for the bubbles before flipping - Let the pancakes cook until bubbles begin to appear across the surface and the edges look slightly set. This is a good sign that the first side is ready to flip.
→ Don't press down on the pancakes - Once you flip them, let them finish cooking without pressing them down with your spatula. Pressing can release the air you've created in the batter and make the pancakes flatter and less fluffy.
→ Let the pancakes cool slightly before adding toppings - If you're serving these with whipped cream or another soft topping, let the pancakes cool for a few minutes first. Very hot pancakes can melt the topping and make it slide off.
Ingredients You Will Need For This Recipe
Unsalted butter: Browning the butter adds a deeper, nutty flavor that makes these pancakes extra special. I use unsalted butter so I can control the salt in the recipe, but salted butter can also be used by reducing the added salt slightly.
Granulated sugar: Adds sweetness to the pancakes and helps the edges become lightly golden as they cook.
All-purpose flour: Provides the structure for the pancakes.
Baking powder: The main leavening agent that helps the pancakes rise and gives them their soft, fluffy texture.
Salt: Balances the sweetness and enhances the other flavors.
Large eggs: Add structure, richness and moisture to the batter while helping the pancakes hold together.
Vanilla bean paste or ground vanilla powder: Adds a warm, concentrated vanilla flavor that complements the brown butter and chocolate.
Milk: Provides the moisture needed to bring the batter together while helping create a soft, tender texture.
Milk chocolate chips: Add sweetness and melty pockets of chocolate throughout the pancakes.
Semi-sweet chocolate chips: Add a slightly deeper chocolate flavor and balance the sweetness of the milk chocolate chips. You can use dark chocolate chips instead if you prefer a less sweet pancake.
Step By Step Instructions With Photos
1. First, prepare the brown butter.
2. Add the butter to a saucepan and melt over medium heat.
3. Once melted, continue cooking, stirring continuously, until the milk solids turn golden brown and the butter smells nutty and fragrant.
4. Transfer the brown butter to a separate bowl and set aside to cool for about 15 minutes.
5. Next, prepare the pancake batter.
6. In a large bowl, whisk together the flour, sugar, salt and baking powder.
7. Add the eggs, milk, and vanilla, and whisk until just combined. Be careful not to overmix the batter.
8. Once the brown butter has cooled, add it to the batter and gently fold it in until fully incorporated.
9. Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
10. Pour about ¼ cup of batter into the skillet for each pancake, then sprinkle chocolate chips over the top.
11. Cook until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another minute, or until golden brown and cooked through.
12. Transfer the pancakes to a plate and repeat with the remaining batter.
13. Serve warm with whipped cream and plenty of maple syrup.
Brown Butter Chocolate Chip Pancakes
These Brown Butter Chocolate Chip Pancakes are soft, fluffy, packed with rich brown butter flavor plus plenty of chocolate chips. They’re simple to make, perfect for a cozy breakfast or weekend brunch.
Ingredients
- 60g unsalted butter (3 tablespoons + 1 teaspoon)
- 70g granulated sugar (1/3 cup)
- 250g all purpose flour (2 cups)
- 10g baking powder (2 teaspoons + 1/2 teaspoon)
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla bean paste or 1/2 teaspoon ground vanilla powder
- 280g milk (1 cup + 3 tablespoons)
- 50g milk chocolate chips (1/3 cup)
- 50g semi sweet chocolate chips (1/3 cup)
Instructions
- First, prepare the brown butter.
- Add the butter to a saucepan and melt over medium heat.
- Once melted, continue cooking, stirring continuously, until the milk solids turn golden brown and the butter smells nutty and fragrant.
- Transfer the brown butter to a separate bowl and set aside to cool for about 15 minutes.
- Next, prepare the pancake batter.
- In a large bowl, whisk together the flour, sugar, salt and baking powder.
- Add the eggs, milk, and vanilla, and whisk until just combined. Be careful not to overmix the batter.
- Once the brown butter has cooled, add it to the batter and gently fold it in until fully incorporated.
- Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter into the skillet for each pancake, then sprinkle chocolate chips over the top.
- Cook until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another minute, or until golden brown and cooked through.
- Transfer the pancakes to a plate and repeat with the remaining batter.
- Serve warm with whipped cream and plenty of maple syrup.
