Chocolate Chip Pancakes
User Reviews
4.9
Chocolate Chip Pancakes
Description
This recipe balances leavening agents—baking powder and baking soda—with buttermilk’s acidity to create pancakes that rise with a tender crumb. The batter is mixed until just combined to retain lightness and avoid toughness. Adding vanilla extract enhances the flavor subtly. Chocolate chips folded in before cooking melt gently within the pancake, adding sweet bursts in each bite.
The cooking method involves heating a griddle or skillet and using a pat of butter to prevent sticking and develop a golden crust. Cooking until bubbles appear on the surface signals the right moment to flip for even cooking on both sides. The resultant pancakes are moist yet cooked through, with a balance between fluffy cake and rich melted chocolate.
Serving warm topped with butter and maple syrup complements the chocolate and adds moisture and sweetness. These pancakes work well for a weekend breakfast or brunch and can be easily doubled for feeding several people.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk at room temperature
- 4 tablespoons unsalted butter melted and slightly cooled, plus more for cooking
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 cup chocolate chips
- For serving: butter and maple syrup, if desired
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together.
- Pour the liquid ingredients over the dry ingredients and mix until just combined. The batter will be lumpy and that is ok. Gently fold in the chocolate chips. You don’t want to over mix the batter. Let the batter sit for 5 minutes.
- Heat a griddle or large skillet over medium-high heat. Add a pat of butter to the griddle or skillet and spread it around until melted.
- Using a ¼ cup measuring cup, spoon the batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
- Serve pancakes warm with butter and maple syrup, if desired.
Notes
- To keep pancakes warm before serving, place them in a single layer on a baking sheet and keep in a 200°F oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 505mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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