Description

Enjoy these fluffy Chocolate Chip Pancakes made with rich buttermilk and delicious chocolate chips. They’re easy to make and perfect for breakfast or brunch, bringing joy to your morning with their irresistible flavor and simple preparation.

Ingredients

Scale

2 cups all-purpose flour
3 Tablespoons light brown sugar, firmly packed
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 ¼ cups buttermilk
4 Tablespoons unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
½ cup chocolate chips

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Instructions

In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
Measure out the buttermilk into a separate mixing bowl or large measuring cup.
Slowly whisk in melted butter until well-incorporated, allowing for some lumps.
Add eggs and vanilla extract, whisking until well blended.
Pour the wet ingredients into the dry ingredients and gently fold until halfway combined. Add chocolate chips and continue folding until just combined; no flour streaks should remain. Let batter rest.
Warm a skillet over medium heat until it radiates warmth when your hand is hovered above it.
Brush the pan with cooking oil or add a small pat of butter and let it melt comfortably.
Scoop pancake batter into the pan, typically about ½ cup for each pancake, but adjust size as desired.
Cook until edges look set and bubbles form, then flip carefully to cook the other side until golden brown.
Remove pancakes and repeat cooking process with remaining batter, re-greasing the pan as necessary.
Serve warm with butter and maple syrup or toppings of your choice.

Notes

For best results, use full-fat buttermilk. Low-fat may affect the texture.
Let batter rest for a few minutes for even fluffiness in pancakes.
Adjust cooking time based on the size of pancakes you make.

Nutrition

Serving Size: 2 pancakes
Calories: 320
Sugar: 10g
Sodium: 400mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 8g
Cholesterol: 70mg