Make a batch of homemade chocolate chip pancakes for a sweet breakfast treat. These buttermilk pancakes are fluffy, thick, and filled with mini chocolate chips.
Pancakes are a fun, special treat to make for your next Saturday morning breakfast. Kids and adults alike will enjoy these fluffy buttermilk pancakes that are filled with mini chocolate chips.
These pancakes are lightly sweetened and pair well with a sweet topping like maple syrup, homemade whipped cream, or strawberry topping.
Make chocolate chip pancakes for a special birthday breakfast, on Christmas morning, or any time your sweet tooth strikes.
Ingredients and substitutions
Making pancakes is much like baking - it's an exact science. I do not have many substitutions to offer because each ingredients serves a purpose in the recipe.
- All-purpose flour - I have only tested this recipe with all-purpose flour. If you have another flour on hand that you'd like to use, I highly recommend searching for a recipe that was developed for that specific type of flour.
- Granulated sugar - Just enough sugar is added to this recipe to add a hint of sweetness and a bit of moisture. Less sweet pancakes are perfectly paired with a sweet topping like maple syrup or fruit compote.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to make these pancakes light and fluffy.
- Salt - Enhances the flavor of your pancakes without making them salty.
- Buttermilk - Buttermilk adds the proper acidity (which helps your pancakes rise) as well as moisture. I can be substituted with any milk you have on hand, as long as you pair it with a splash of an acidic ingredient, like vinegar or lemon juice. Keep in mind that thinner milk, like skim or 1%, will make a thinner batter (which makes thinner pancakes). To make a buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to your liquid measuring cup, then fill to the 1 cup line with milk. Allow to set for 5 minutes before adding to your pancake mix.
- Large egg - Egg adds structure and moisture to your batter. I do not recommend substituting the egg in this recipe.
- Vanilla extract - Adds vanilla flavor to your pancakes. Vanilla could be substituted with other extract flavors (like maple or lemon) to make different flavor pancakes.
- Mini chocolate chips - Can be substituted with any flavor of baking chips you have on hand, like white chocolate, peanut butter, or milk chocolate. They can also be omitted to make plain buttermilk pancakes.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. When using a nonstick skillet, your pancakes will flip effortlessly with no sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
Wait until you see bubbles - Do not try to flip your pancakes until you see bubbles across your pancake and the edges look dry. These indicators mean your pancake is ready to flip.
Storage
If you have leftover pancakes, they can be stored in the refrigerator in a sealed container for 2-3 days. They can also be frozen for 1-2 months.
The quickest method for reheating pancakes is the microwave. Place your pancakes on a microwave safe plate and cover lightly with a paper towel. Reheat refrigerated pancakes for about 20 seconds per pancake, or about 1 minute for frozen pancakes. I suggest reheating a maximum of 2-3 pancakes at a time for even reheating.
You can also reheat a whole batch of pancakes in the oven. Preheat your oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper, then lay your pancakes out in a single layer. Bake for 8-10 minutes, or until heated through.
Frequently asked questions
Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly. I like to cook my pancakes on medium-low heat. Every stove is different, so you may have to experiment to find the perfect temperature.
This is an issue caused by your leavening agents - baking soda and baking powder. Make sure you're using both, measuring accurately, and using fresh ingredients. Check their expiration dates before starting. If you substitute buttermilk with plain milk, this can also cause flat pancakes. Buttermilk contains acidity that reacts with the leavening agents to help your pancakes rise properly. Either use buttermilk or a buttermilk substitute.
No, regular milk added to this recipe will result in flat pancakes. If you don't have buttermilk on hand, you can make a buttermilk substitute with regular milk. Add 1 tablespoon of white vinegar or fresh lemon juice to a liquid measuring cup, then fill to the 1 cup line with milk. Allow it to sit for 5 minutes before adding to your pancake mix.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
Recommended
📖 Recipe
Chocolate Chip Pancakes
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup (227 g) buttermilk
- 1 teaspoon vanilla extract
- ¼ cup (44 g) mini chocolate chips
Instructions
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is fine. Gently stir in chocolate chips.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat. If not non-stick, grease lightly with butter or cooking spray.
- Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over. Cook the second side until lightly browned. Remove pancake from skillet and repeat with remaining batter.
- Serve pancakes warm with your favorite maple syrup, whipped cream, or fruit compote.
Equipment Recommendations
Notes
- Are your pancakes burning on the outside before they're done on the inside? Your burner is too hot. Turn the heat down slightly.
- Leftover pancakes can be stored in a tightly sealed container in the refrigerator for 2-3 days, or in the freezer for 1-2 months.
- Buttermilk substitute - add 1 tablespoon of white vinegar, apple cider vinegar, or lemon juice to your liquid measuring cup. Then, fill to the 1-cup line with milk. Allow to set for 5 minutes, then add as instructed above.
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