Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or milk with 1 teaspoon lemon juice)
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips (plus more for topping)
Butter or oil for cooking
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix; the batter should look slightly lumpy.
Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter for each pancake onto the skillet. Sprinkle chocolate chips on top of each pancake.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
Serve warm with syrup, butter, or extra chocolate chips.
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Mix mini and regular chocolate chips for melty ribbons plus bold chocolate pockets.
Keep pancakes warm in a 200°F (95°C) oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop / Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ~2 pancakes
- Calories: 310 kcal
- Sugar: 12g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg