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Chocolate Chip Pancakes Recipe

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4.2 from 22 reviews

Fluffy and delicious chocolate chip pancakes made with a perfect blend of all-purpose flour, buttermilk, and chocolate chips. These pancakes are lightly sweetened with sugar and baked soda, then cooked on a griddle to golden perfection. Ideal for a cozy breakfast or brunch, served warm with butter and maple syrup.

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 1/2 teaspoons Baking soda
  • 1 1/2 teaspoons Baking powder
  • 3 tablespoons Granulated sugar
  • 3/4 teaspoon Table salt

Wet Ingredients

  • 2 1/2 cups Buttermilk
  • 3 tablespoons Butter (melted)
  • 2 Large eggs (beaten)
  • 1 tablespoon Vegetable oil

Add-ins & Toppings

  • 1 cup Chocolate chips
  • Butter and maple syrup, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 170℉ or its lowest temperature setting to keep the pancakes warm after cooking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and granulated sugar. Stir well until all dry ingredients are evenly distributed.
  3. Combine Wet Ingredients: To the dry mixture, add the buttermilk, melted butter, and beaten eggs. Gently mix the ingredients until the batter is mostly smooth, making sure no dry flour spots remain. It’s important not to overmix; some small lumps are perfectly fine. Let the batter rest for 20-30 minutes to allow it to thicken and develop flavor.
  4. Add Chocolate Chips: Carefully fold the chocolate chips into the rested batter ensuring they are evenly distributed without overworking the batter.
  5. Cook Pancakes: Heat a griddle or nonstick skillet over low heat. Add about 1 teaspoon of vegetable oil to lightly grease the surface. Using a ladle, pour portions of the batter onto the griddle. Cook each pancake for 2-4 minutes on the first side until bubbles begin to rise and edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the second side until lightly golden brown. Repeat until all batter is used, placing cooked pancakes in the preheated oven to keep warm.
  6. Serve: Serve the warm pancakes topped with extra chocolate chips, a pat of butter, and a generous drizzle of maple syrup. Enjoy your delicious chocolate chip pancakes!

Notes

  • Resting the batter allows the flour to hydrate and results in fluffier pancakes.
  • Use low heat while cooking to ensure pancakes cook evenly without burning.
  • Keep cooked pancakes warm in a low-temperature oven for the best texture and warmth when serving.
  • You can substitute buttermilk with milk and 1 tablespoon of lemon juice or vinegar if buttermilk isn’t available.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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