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. Top with maple syrup and enjoy!
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.
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 on this recipe.
Buttermilk 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.
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.
You'll need baking powder and baking soda for this recipe. Both are needed to pair with the buttermilk in this recipe. The combination of these three ingredients is what makes these pancakes thick and fluffy!
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 for perfect pancakes
If you've never made pancakes before, it may seem intimidating. Here are my favorite tips for making a successful batch of pancakes!
- 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.
- 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.
- 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.
- Are your pancakes coming out flat and dense? 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, you won't have enough acid in your batter to get that lift while they cook. This will also cause flat, dense pancakes.
- Do your pancakes have a metallic taste? 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.
Freezing and reheating
If you have leftover pancakes, they can be stored in the refrigerator in a sealed container for 2-3 days. Or, they can be stored in a freezer safe container 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.
Or, 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.
Chocolate Chip Pancakes
- 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
- 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.
- 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.