Description
Diner-quality chocolate chip pancakes at home in 30 minutes. Our buttermilk recipe guarantees fluffy results every time. Kids love them!
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Chocolate chips
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Baking powder
- 3 tablespoons Granulated sugar
- 3/4 teaspoon Table salt
- 2 1/2 cups Buttermilk
- 3 tablespoons Butter (melted)
- 2 Large eggs (beaten)
- 1 tablespoon Vegetable oil
- Butter and maple syrup, for topping
Instructions
- Preheat oven to 170℉ or its lowest temp.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well.
- To the bowl add the buttermilk, melted butter, and 2 beaten eggs. Mix gently until there are no dry spots, but do not overmix. Lumps are fine. Set aside for 20-30 minutes for the batter to rest.
- Gently fold the chocolate chips into the batter.
- Heat a griddle or nonstick pan over low heat. Add a touch (1 teaspoon) of vegetable oil, then ladle the pancake batter into pan. Cook pancakes for 2-4 minutes on the first side or until bubbles start to rise. Flip and cook the other side for 1-2 minutes or until lightly brown. Repeat until all pancakes are finished. Place cooked pancakes in the oven to keep warm, while finishing all batches.
- Serve with more chocolate chips, butter, and maple syrup. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 723 kcal
- Sugar: 25 g
- Sodium: 450 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 94 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 120 mg