Description
These Chocolate Chip Pancakes are soft, fluffy, and filled with melty mini chocolate chips in every bite. A comforting breakfast classic made with simple ingredients, perfect for mornings when you want something extra special.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the buttermilk, eggs, and vanilla extract to the dry ingredients and stir just until combined. Do not overmix; small lumps are okay.
- Gently fold in the mini chocolate chips. Let the batter rest for about 10 minutes.
- Heat a skillet or griddle over medium-high heat and lightly grease it.
- Pour 1/3 to 1/2 cup of batter onto the hot surface for each pancake. When bubbles form on the surface and the edges look set, flip and cook until golden brown on both sides.
- Serve warm with butter and maple syrup, or extra chocolate chips if desired.
Notes
- Swap mini chips with dark chocolate or white chocolate for variation.
- Add cinnamon, banana slices, or a few berries for extra flavor.
- Letting the batter rest helps make the pancakes fluffier.
- Freeze leftovers with parchment between each pancake for easy reheating.
- Reheat in the microwave or toaster until warm.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 7g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
