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Chocolate Chip Pancakes

Fluffy, golden delights bursting with sweet chocolate chips, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Creates the ideal, fluffy base for your pancakes.
  • 2 tablespoons granulated sugar Adds a touch of sweetness.
  • 1 teaspoon baking powder Elevates the pancakes to fluffy perfection.
  • 1 teaspoon baking soda Creates those lovely bubbles that make your pancakes light.
  • ¼ teaspoon fine sea salt Balances the sweetness.
Wet Ingredients
  • 2 large eggs (beaten) Binds the ingredients together for a creamy texture.
  • 1 ½ cups buttermilk The secret to rich, moist pancakes.
  • 1 tablespoon pure vanilla extract or vanilla bean paste Adds a delightful warmth to the flavor profile.
  • 4 tablespoons unsalted butter (melted and cooled) Gives these pancakes a decadent richness.
Chocolate Chips
  • 1 cup mini chocolate chips The star of the show.
For Cooking
  • 1 tablespoon butter (additional for prepping skillet) Ensures a non-stick cooking surface.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, and vanilla extract or paste.
  3. Add the wet mixture to the dry ingredients and whisk until just barely combined—don’t get too carried away here; some lumps are perfectly fine.
  4. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
Cooking
  1. Heat a large skillet or griddle over medium heat.
  2. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined.
  3. Gently fold in the mini chocolate chips.
  4. Rub some butter over the hot cooking surface; use a paper towel to evenly coat it and remove excess butter.
  5. Use a ⅓-cup measure to add batter to the skillet or griddle—be careful not to overcrowd your pan.
  6. Let the pancakes cook until bubbles start to form and burst on the top side. Flip and cook for another 1-2 minutes, until golden on both sides.
  7. Repeat with remaining pancake batter.
Serving
  1. Serve hot with your favorite toppings, and enjoy!

Notes

These pancakes can be topped with ice cream, nuts, or drizzled with chocolate sauce for extra indulgence.