Chocolate Chip Pancakes
These Chocolate Chip Pancakes are a warm, fluffy delight! Perfect for cozy mornings or special occasions.
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk at room temperature
- 4 tablespoons unsalted butter melted and slightly cooled, plus more for cooking
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- butter and maple syrup for serving, if desired
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the chocolate chips gently into the batter.
- Preheat the skillet over medium heat and add a little butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with butter and maple syrup, if desired.
Equipment
- Large Mixing Bowl
- Whisk
- Non-stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
Notes
- For fluffier pancakes, let the batter rest for a few minutes.
- Experiment by adding fresh berries or nuts to the batter.
- Store leftovers in an airtight container in the fridge for up to 3 days.