Description
These chocolate chip pancakes are a delightful breakfast option, featuring a rich flavor from buttermilk and melted chocolate. Quick and simple to prepare, they’re the perfect way to start your day or satisfy your sweet cravings.
Ingredients
Scale
- 2 1/2 cups (300 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups (397 grams) buttermilk
- 2 large eggs
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl or liquid measuring cup, mix the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry mix and gently fold with a spatula until just combined. The batter should be thick and a bit lumpy; avoid overmixing.
- Allow the batter to rest for 10 to 15 minutes. If it appears too thick afterward, stir in an extra 1 to 2 tablespoons of buttermilk.
- Gently fold in the chocolate chips.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease it with butter or neutral oil.
- Scoop 1/4 cup for medium pancakes or 1/2 cup for large pancakes onto the skillet, ensuring space between them.
- Cook for 2 to 3 minutes until bubbles form and edges appear set. Flip and cook for another 1 to 2 minutes until golden brown.
- Repeat with the remaining batter, greasing the skillet as necessary. Serve warm.
Notes
For fluffier pancakes, ensure not to overmix the batter.
Keep pancakes warm in a low oven while cooking the rest.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg