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Chocolate Chip Pancakes Recipe

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3.8 from 90 reviews

Fluffy and delicious chocolate chip pancakes made from scratch with buttermilk and mini chocolate chips. Perfect for a comforting breakfast or brunch, these pancakes are golden on the outside and tender on the inside, with melty chocolate chips in every bite.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs, beaten
  • 1 ½ cups buttermilk
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 4 tablespoons unsalted butter, melted and cooled

Add-ins

  • 1 cup mini chocolate chips

For Cooking

  • Additional butter for prepping skillet or griddle

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
  2. Combine wet ingredients: In a separate bowl or large measuring cup, whisk together the beaten eggs, buttermilk, and vanilla extract. Then add this liquid mixture to the dry ingredients and whisk gently until the batter is just combined, leaving a few lumps to ensure tender pancakes. Let the batter rest for 5-10 minutes as you preheat your cooking surface.
  3. Preheat skillet and add butter to batter: Heat a large skillet or griddle over medium heat until hot. Stir the melted and cooled unsalted butter into the batter until just incorporated, then fold in the mini chocolate chips carefully to distribute them evenly.
  4. Prepare cooking surface: Butter the hot skillet or griddle by rubbing butter over the surface, then use a paper towel to spread evenly and remove any excess butter to prevent sticking or burning.
  5. Cook pancakes: Using a ⅓-cup measuring cup, pour batter onto the skillet, leaving space between pancakes to avoid overcrowding. Cook over medium heat until bubbles begin to appear and burst on the surface, then carefully flip and cook for another 1-2 minutes until both sides are golden brown and cooked through. Repeat with remaining batter.
  6. Serve: Serve the chocolate chip pancakes immediately while hot and enjoy your classic comfort breakfast.

Notes

  • Letting the batter rest helps the pancakes become tender and fluffy.
  • Use medium heat to avoid burning the pancakes before they cook through.
  • Mini chocolate chips distribute more evenly and melt nicely in the pancakes.
  • If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ½ cups of milk and letting it sit for 5 minutes.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-chip-pancakes-recipe/