Chocolate Chip Pancakes Recipe

Indulge in the ultimate breakfast delight with Chocolate Chip Pancakes! These pancakes are fluffy, golden, and packed with rich chocolate chips that melt perfectly in every bite. Made with buttermilk for a tender texture, they’re a favorite among kids and adults alike. Whether you’re preparing a quick family breakfast or an indulgent weekend brunch, this recipe is easy to follow and guarantees restaurant-quality pancakes. Pair with your favorite toppings like whipped cream, maple syrup, or fresh fruit for a breakfast that’s as delicious as it is satisfying.

Ingredients

For Cooking Pancakes

• Butter (or neutral oil)

For the Chocolate Chip Pancakes

• 2 cups buttermilk (at room temperature)
• 2 large eggs (at room temperature)
• 3 tablespoons butter (melted but not hot)
• 1 teaspoon pure vanilla extract
• 2 tablespoons granulated white sugar
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 10 tablespoons mini chocolate chips (½ cup + 2 tablespoons)

Suggested Toppings (Optional)

• Pure maple syrup
• Whipped cream
• Additional chocolate chips
• Melted peanut butter
• Fresh strawberries (sliced)
• Butter pats

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Instructions

1. Prepare the Wet Ingredients

In a large mixing bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until fully combined. Set aside.

2. Mix the Dry Ingredients

In a medium bowl, combine sugar, flour, baking soda, baking powder, and salt. Use a fork to thoroughly mix.

3. Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, whisking between additions. Continue until all the dry ingredients are incorporated and the batter is smooth. A few small lumps are okay.

4. Add Chocolate Chips

Fold in the mini chocolate chips gently, ensuring they are evenly distributed. Be careful not to overmix. Let the batter rest for 5 minutes.

5. Heat the Skillet

Place a large skillet over medium heat. Add butter (or oil) to coat the surface evenly. Heat until melted and shimmering.

6. Cook the Pancakes

Use a cookie scoop or ladle to pour batter into the skillet, forming discs. Leave enough space between pancakes for spreading.
Cook for 3-4 minutes, until bubbles form and pop on the surface. Flip carefully and cook the other side for another 3-4 minutes, until golden.

7. Serve Warm

Transfer pancakes to a plate and repeat with the remaining batter, adding more butter or oil as needed. Top with your favorite toppings and serve warm.

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Why You’ll Love This Recipe

• Family-Friendly: Perfect for kids and adults alike.
• Customizable: Add your favorite toppings or mix-ins.
• Easy to Make: Simple steps for a foolproof breakfast.
• Comfort Food: A sweet and satisfying start to the day.

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Tips

• Let the batter rest for fluffier pancakes.
• Don’t overmix to avoid dense pancakes.
• Use room-temperature buttermilk and eggs for best results.
• Keep cooked pancakes warm in a 200°F oven while finishing the batch.

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Variations and Substitutions

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Dairy-Free: Use almond milk and vegan butter.
• Mix-Ins: Try adding nuts, shredded coconut, or fruit like blueberries or bananas.

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FAQs

1. Can I freeze these pancakes?
Yes, let them cool completely, then stack with parchment paper between each pancake and freeze in an airtight container for up to 2 months.

2. What can I use instead of buttermilk?
Mix 1 ¾ cups milk with 2 tablespoons of lemon juice or vinegar, let sit for 5 minutes, and use as a substitute.

3. Why are my pancakes not fluffy?
Ensure your baking powder and soda are fresh and don’t overmix the batter.

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Serving and Suggestions

Serve your Chocolate Chip Pancakes with a drizzle of pure maple syrup, a dollop of whipped cream, or a sprinkle of extra chocolate chips. Pair with crispy bacon, fresh fruit, or a side of scrambled eggs for a complete breakfast experience. Enjoy!