Chocolate Chip Pancakes
Chocolate chip pancakes made with buttermilk to make them fluffy and delicious.
Servings: 4
Ingredients
- 2 cups All-purpose flour
- 1 cup Chocolate chips
- 1 1/2 teaspoons Baking soda
- 1 1/2 teaspoons Baking powder
- 3 tablespoons Granulated sugar
- 3/4 teaspoon Table salt
- 2 1/2 cups Buttermilk
- 3 tablespoons Butter melted
- 2 Large eggs beaten
- 1 tablespoon Vegetable oil
- Butter and maple syrup, for topping
Instructions
- Preheat oven to 170℉ or its lowest temp.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Mix well.
- To the bowl add the buttermilk, melted butter, and 2 beaten eggs. Mix gently until there are no dry spots, but do not overmix. Lumps are fine. Set aside for 20-30 minutes for the batter to rest.
- Gently fold the chocolate chips into the batter.
- Heat a griddle or nonstick pan over low heat. Add a touch (1 teaspoon) of vegetable oil, then ladle the pancake batter into pan. Cook pancakes for 2-4 minutes on the first side or until bubbles start to rise. Flip and cook the other side for 1-2 minutes or until lightly brown. Repeat until all pancakes are finished. Place cooked pancakes in the oven to keep warm, while finishing all batches.
- Serve with more chocolate chips, butter, and maple syrup. Enjoy!
Notes
- Wait at least 20 minutes before making batter to start cooking the pancakes.
- Recipe makes eight 6-8" round pancakes.
- Keep pan heat low. This will help avoid burning the pancakes, but allow the inside to cook.
- Use whichever chocolate chips or chunks you like. We used a combination of dark and semi-sweet chips.
Nutrition
Calories: 723kcal | Carbohydrates: 94g | Protein: 17g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 151mg | Sodium: 1152mg | Potassium: 460mg | Fiber: 3g | Sugar: 43g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 4mg
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