Chocolate chip pancakes with maple Kerrygold Butter

Ready for a lazy Saturday morning breakfast? I know I am! These pancakes are the perfect treat to enjoy on the weekend.

Have a go at this really easy recipe for Chocolate Chip Pancakes with lashings of maple syrup and salty butter sauce! Serve with crispy bacon for more indulgent munching.

Serves: 4


  • 200g self raising flour
  • 1 tsp baking powder
  • 50g caster sugar
  • 2 whole eggs
  • 100ml milk
  • 50g chocolate chips
  • 100g Kerrygold salted butter
  • 1 bottle of maple syrup


  1. For the maple butter, whip 50ml of maple syrup and butter together. Leave in the fridge until ready to serve.
  2. In a large bowl, combine the flour, baking powder and sugar then whisk together.
  3. Whisk the eggs and milk together in a jug. Pour the mixture gradually into the flour mix, whisking continuously until you have a thick batter.
  4. Chuck in the chocolate chips and stir them through the batter.
  5. Heat a non-stick frying pan with a good splash of oil. Once the oil is hot, keep at a medium temperature.
  6. Using a tablespoon, put 3 spoons of mixture into the pan. They will spread a little and rise.
  7. Cook on one side for a minute. When bubbles have formed on the top side, flip over and cook for another minute. Flip again and they should be golden and firm(ish) to touch.
  8. Pile up on a plate, top with the maple butter and keep pouring if you’ve got a sweet tooth. Enjoy and demolish immediately!

Thoughts from the Eat & Breathe kitchen

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