Buttermilk Chocolate Chip Pancakes are the perfect way to start the weekend. A classic stack of pancakes is a delicious and comforting breakfast, and adding chocolate chips to the mix is pure decadence. The buttermilk in the recipe helps keep these pancakes light and fluffy. Make this recipe for a special weekend breakfast or brunch, or just because you deserve a sweet treat.
Ingredients
- 1 ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 tablespoons melted butter
- ½ cup semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, buttermilk and melted butter.
- Make a well in the dry ingredients and pour the wet ingredients into the well. Stir until the batter is just combined. Do not overmix.
- Fold in the chocolate chips.
- Heat a griddle or skillet over medium heat. Grease the surface with butter or cooking spray.
- Drop the batter by ¼ cupfuls onto the griddle or skillet. Cook each pancake for 2-3 minutes, or until the edges are slightly dry and the top is bubbly. Flip and cook for an additional 2 minutes.
- Serve warm with butter and syrup.
People Also Ask
Can I substitute buttermilk in this recipe?
Yes, you can substitute buttermilk with plain yogurt or a mixture of milk and vinegar. To make 1 cup buttermilk, add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for 10 minutes.
Can I make these pancakes in advance?
Yes, you can make the pancakes in advance and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a skillet over low heat.
Can I freeze these pancakes?
Yes, you can freeze the pancakes for up to 3 months. Place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer the pancakes to an airtight container or freezer bag and store in the freezer.
