Whole Wheat Chocolate Chip Pancakes

Whole Wheat Chocolate Chip Pancakes are perfectly fluffy, light, pancakes with melty chocolate chips throughout. A classic and indulgent breakfast made healthier.

These Chocolate Chip Pancakes have essentially the same batter as Whole Wheat Pancakes, but with the addition of mini chocolate chips. This sweet Breakfast is perfect for weekend mornings, or a celebratory Birthday breakfast.

Whole Wheat Chocolate Chip Pancakes on a plate with butter, chips and syrup on top


Delicious Chocolate Chip Pancakes are the perfect breakfast. They’re soft, buttery, and packed with chocolate chips. They’re always a huge hit with kids and anyone else who tries them. It’s an easy recipe, and the total time from mixing the pancake batter to flipping the last pancake shouldn’t be more than a half hour. Serve it with your favorite breakfast sides like eggs and Oven Baked Turkey Bacon, and enjoy!

Using miniature semi-sweet chocolate chips makes it so the melty chocolate morsels are spread evenly through the pancake without overpowering it. It might seem impossible for a chocolate chip filled breakfast to be healthy, but it’s full of surprisingly nutritious ingredients. Just like our recipe for Chocolate Chip Cookies, it strikes the perfect balance between the classic taste you love and healthy ingredients.

It just takes a few exchanges to make these Fluffy Chocolate Chip Pancakes both delicious and healthy. Instead of using regular white granulated sugar, this recipe calls for brown sugar. The brown sugar gives the pancakes a slightly richer and more molasses like taste. Of course the biggest change from these pancakes to regular buttermilk pancakes is that they use whole wheat flour. Whole wheat flour is richer in fiber and nutrients than all-purpose flour. Whole grain also reduces the risk of heart disease and inflammation.

Whole Wheat Chocolate Chip Pancakes up close with butter on top and fork with bite

Too often Whole Wheat Pancake recipes come out too dense and heavy. To avoid that these Chocolate Chip Pancakes use a blend of whole wheat flour and oat flour. The oat flour is still nutrient and fiber rich, like wheat flour, but it gives the pancakes the soft, fluffy texture we all love. If you need gluten-free pancakes, you can even use just oat flour.


One of hundreds of reasons to love pancakes is all the fun toppings you can put on them. Of course, we can’t talk about pancake toppings without starting with maple syrup and butter. But if you want to go a little further outside the box, put maple syrup out along with other sweet toppings.

If there’s one thing that pairs well with chocolate it’s even more chocolate. Try spreading Nutella, or drizzling some chocolate syrup over your pancakes. You can also put out powdered sugar or a peanut butter topping. There’s really no way you can go wrong with this Chocolate Chip Pancakes recipe!

Chocolate Chip Pancakes on plates with bowl of chocolate chips


This Chocolate Chip Pancakes recipe is so easy. All it takes is whisking the dry ingredients and wet ingredients separately, then combining them, before baking on a frying pan. Here are some quick tips to making the perfect pancake every time. Say goodbye to overdone pancakes or raw centers!

Whole Wheat Chocolate Chip Pancakes Collage

  1. Be careful not to overmix the wet and dry ingredients. It’s actually preferable to have some lumps left in the pancake batter.
  2. ¼ of a cup of batter is plenty for each pancake. If you make them too big, they’ll be harder to flip with your spatula and won’t come out as perfectly shaped.
  3. Let the batter sit for about 5 minutes before starting to bake it on your preheated skillet.
  4. Once the pancakes are on the griddle or skillet, flip them when you see bubbles forming on the top. Keep in mind that cooking them on the other side won’t take as long as the first side does.



  • Dairy-free: For non-dairy pancakes, make almond milk buttermilk. Mix 1 ¼ cup almond milk with lemon juice or apple cider vinegar. Let the almond milk mixture sit for 5 minutes, and you’ll have a 2-ingredient buttermilk substitute. Exchange the butter for a vegan butter, to remove the rest of the dairy.
  • Chocolate Pancakes: To make an entirely chocolate pancake add ⅓ cup cocoa powder to the dry ingredients along with the chocolate chips. This might seem like chocolate overload, but if you’re a real chocolate lover it’s a dream come true.
  • Other add-ins: Instead of chocolate chip, you can put other mix-ins in your pancakes. Try putting in blueberries, other fresh berries, nuts, or different kinds of chocolate chips.

Whole Wheat Chocolate Chip Pancakes on a plate with butter and chips with syrup poured on top



  • Serve: After baking, don’t leave homemade pancakes uncovered at room temperature for more than a couple hours.
  • Store: Keep Fluffy Whole Wheat Chocolate Chip Pancakes in the fridge for up to 5 days. Store them in a freezer bag or airtight container, after they cool.
  • Freeze: This Healthy Pancake Recipe can be stored in the freezer for up to 2 months. Keep the Healthy Pancakes in an airtight container and separate each pancake with parchment paper so they don’t stick together. The next time you want to eat pancakes, let them defrost in the fridge before reheating them.

Whole Wheat Chocolate Chip Pancakes up close with butter on top and fork with bite

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Whole Wheat Chocolate Chip Pancakes

Whole Wheat Chocolate Chip Pancakes are perfectly fluffy, light, pancakes with melty chocolate chips. A classic and indulgent breakfast made healthier.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American


  • 2/3 cup whole wheat flour
  • 1/3 cup oat flour , (rolled oats in food processor)
  • 1 tablespoon brown sugar , packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup mini chocolate chips
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons butter , melted


  • Sift together flour, brown sugar, baking powder, baking soda, cinnamon and salt into a large bowl.
  • Add in the chocolate chips and stir.
  • In a large measuring cup whisk together buttermilk, egg and butter, then pour the liquid into the dry ingredients.
  • Whisk until the batter is just combined (but lumpy, do not keep whisking until smooth).
  • Let batter sit for 5 minutes.
  • Heat griddle or small pancake maker to 375 degrees and spray with vegetable oil spray.
  • Using ¼ cup scoop add the batter to the griddle and cook until bubbles start to form.
  • Flip and cook for 30 seconds, then remove to plate.


Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 151mg | Potassium: 139mg | Fiber: 2g | Sugar: 8g | Vitamin A: 200IU | Calcium: 72mg | Iron: 1mg
Keyword: Whole Wheat Chocolate Chip Pancakes

Whole Wheat Chocolate Chip Pancakes

About the Author: Sabrina Snyder

Sabrina is a trained professional chef who has cooked for private clients for over a dozen years. Experienced in handling dietary restrictions, allergies and picky kid eaters, she's well versed in coming up with healthy, yet flavorful recipes.


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