Chocolate Chip Sea Salt Pancakes with Whipped Cream

Why You’ll Love This Recipe

• Fluffy, classic texture with a tender crumb (thanks to buttermilk and a short batter rest).
• Dessert-like finish with melted chocolate and whipped cream, but still easy enough for a weekend breakfast.
• That sweet-salty pop from a tiny pinch of flaky sea salt right on top.
• Reliable and home-cook friendly with simple pantry ingredients and clear cues for doneness.

Grocery List

• Produce: Optional: strawberries, raspberries, or sliced bananas for serving
• Dairy: Buttermilk, whole milk, unsalted butter, heavy cream
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, flaky sea salt, vanilla extract, powdered sugar, semi-sweet chocolate chips

Full Ingredients

Pancake Batter

• 1 1/2 cups (195 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/4 cups (300 ml) buttermilk
• 1/4 cup (60 ml) whole milk
• 2 large eggs
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled, plus more for greasing the pan
• 2 tsp vanilla extract
• 3/4 cup (130 g) semi-sweet chocolate chips (plus 2 tbsp extra for sprinkling, optional)

Whipped Cream Topping

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt (optional, helps the flavor pop)

Melted Chocolate + Sea Salt Finish

• 1/2 cup (85 g) semi-sweet chocolate chips
• 1 tbsp (14 g) unsalted butter
• 1/8 tsp flaky sea salt, plus more to taste (use a very light hand)

Step-by-Step Instructions

Step 1: Set up your stations

Set out two mixing bowls (one for dry, one for wet), a whisk, a flexible spatula, and a 1/4-cup measure or scoop for portioning batter. If you plan to keep pancakes warm while you cook, preheat the oven to 200°F (93°C) and place a sheet pan inside.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine salt. Whisk well so the leaveners are evenly distributed (this helps the pancakes rise evenly and stay fluffy).

Step 3: Mix the wet ingredients

In a medium bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until smooth and fully combined. If your melted butter is very hot, let it cool for 2–3 minutes so it doesn’t scramble the eggs.

Step 4: Make the batter (do not overmix)

Pour the wet mixture into the dry mixture. Stir gently with a spatula until the flour is mostly incorporated. A few small lumps are not only fine, they’re good (overmixing can make pancakes tough).

Fold in 3/4 cup (130 g) chocolate chips. Let the batter rest for 10 minutes at room temperature. This short rest helps the flour hydrate and gives you thicker, fluffier pancakes.

Step 5: Preheat the pan to the right temperature

Heat a griddle or large nonstick skillet over medium heat until it reaches 375°F (190°C). Lightly grease with a small amount of butter. If you don’t have an infrared thermometer, test with a few drops of water: they should dance and evaporate quickly rather than sit and steam slowly.

Step 6: Cook the pancakes until golden and set

Scoop 1/4 cup batter per pancake onto the hot griddle, leaving space for spreading. Cook the first side for 2 to 3 minutes, until you see bubbles forming on the surface and the edges look slightly set.

Flip and cook the second side for 1 1/2 to 2 minutes, until golden brown and cooked through. Transfer to the warm oven (200°F / 93°C) while you cook the remaining batter, adding a little more butter to the pan as needed.

Step 7: Whip the cream and melt the chocolate topping

For the whipped cream: in a cold bowl, combine 1 cup (240 ml) heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla, and (optional) a pinch of fine salt. Whisk vigorously by hand for 2 to 4 minutes or use a hand mixer on medium-high for 1 to 2 minutes, just until soft peaks form.

For the melted chocolate: place 1/2 cup (85 g) chocolate chips and 1 tbsp (14 g) butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between bursts, until smooth and glossy (usually 40 to 60 seconds total, depending on your microwave). Let cool for 1 minute so it thickens slightly.

Step 8: Assemble and finish with flaky sea salt

Stack pancakes on plates. Add a generous dollop of whipped cream, then drizzle with the melted chocolate. Sprinkle with a few extra chocolate chips if you like.

Finish with a tiny pinch of flaky sea salt over the top (start with less than you think; you can always add a touch more). Serve immediately while warm so the chips stay melty and the contrast is at its best.

Pro Tips

• Resting matters: That 10-minute rest thickens the batter and improves lift, especially with buttermilk.
• Keep chips from scorching: If chocolate chips hit a very hot pan directly, they can burn. Medium heat and a well-buttered pan help, and don’t press pancakes down with a spatula.
• One test pancake is worth it: Cook a small tester pancake first to dial in heat and timing. If it browns too fast, lower the heat slightly.
• Measure flour correctly: Spoon flour into your measuring cup and level it off. Packing flour can make the batter too thick.
• Flaky salt goes on last: Sprinkle right before serving so it stays crisp and noticeable.

Variations

• Double-chocolate version: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder. Add an extra 1 tbsp (12 g) sugar to balance the cocoa.
• Banana chocolate chip: Mash 1 ripe banana and whisk it into the wet ingredients. Reduce milk to 2 tbsp (30 ml) to keep batter thick.
• Extra-crisp edges: Cook in a cast-iron skillet with a slightly more generous swipe of butter, keeping the surface around 365–375°F (185–190°C).

Storage & Make-Ahead

Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster (best for slightly crisp edges) or on a sheet pan in a 350°F (177°C) oven for 6 to 8 minutes until hot. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag and freeze for up to 2 months. The whipped cream is best made fresh, but you can melt the chocolate topping ahead and gently rewarm it in 10-second microwave bursts, stirring between.

Nutrition (per serving)

Approximate, based on 4 servings (about 2 pancakes each) with whipped cream and melted chocolate topping: 690 calories, 33 g fat, 86 g carbohydrates, 13 g protein, 46 g sugars, 950 mg sodium.