Chocolate Chip Pancakes: A Delicious Indulgence
Fluffy buttermilk pancakes and melty chocolate chips make for the very best breakfast. A stack of these chocolate chip pancakes is sure to put a smile on anyone’s face!
Weekend mornings are special in our household, particularly because of pancakes. From simple Bisquick pancakes to unique varieties like pumpkin pancakes in the fall and gingerbread pancakes in the winter, pancake days are always met with enthusiasm. Yet, the all-time favorite among my daughters remains the classic chocolate chip pancake!
Adding Chocolate Chips to Pancakes
There’s nothing quite like a tall stack of buttermilk pancakes on a Saturday morning. Adding chocolate chips transforms a traditional breakfast into a delightful treat. To achieve uniform distribution in your batter, it’s best to use mini chocolate chips. However, regular-sized chocolate chips can work in a pinch, though they may not spread out as evenly.
How to Make Chocolate Chip Pancakes
This pancake recipe features buttermilk, which not only adds flavor but also ensures a fluffy texture. It’s perfect for pancake aficionados and novices alike.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 beaten eggs
- 1 ½ cups buttermilk
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 4 tablespoons melted unsalted butter
- 1 cup mini chocolate chips
For the best results, measure flour correctly. Using buttermilk instead of regular milk enhances the fluffiness. If you forget to pick up buttermilk, you can easily create a substitute at home!
Making These Pancakes
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine eggs, buttermilk, and vanilla. After combining the wet and dry ingredients, let the batter rest while you preheat your skillet or griddle.
Once the batter has rested, mix in the melted butter and fold in the chocolate chips. Cook the pancakes over medium heat, flipping them when bubbles form on the surface. Serve hot with your choice of butter, syrup, or whipped cream.
Storage and Freezing Tips
If you have extra pancakes, store them in an airtight container in the fridge for up to three days or freeze them for up to three months.
