These Chocolate Chip Buttermilk Pancakes are light, fluffy, and golden. Top with a slab of butter and warm maple syrup and you have the most delectable weekend brunch.
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Nothing beats a tall stack of fluffy chocolate chip buttermilk pancakes will pools of warm maple syrup! Trust me, you will want to have these pancakes stored in your freezer at all times.
Ingredients:
Flour: All-purpose flour
Sugar: Regular granulated white sugar
Baking Powder and Baking Soda: Make sure they are fresh! They are vital in making the pancakes light and fluffy!
Salt: Enhances flavor
Buttermilk: store bought or homemade using milk and white vinegar (see below!)
Butter: Melted
Vanilla Extract: Use pure vanilla extract
Chocolate Chips: Any kind and add as many as you like!
How to Make the BEST Chocolate Chip Buttermilk Pancakes:
- Do not overmix batter!
- Make sure to heat the griddle or skillet fully before cooking the pancakes
- Use butter when greasing skillet
- To make homemade buttermilk, pour 1.5 tbsp white vinegar in a liquid measuring cup and pour milk to 1 1/2 cup marker. Let sit 5 minutes prior to using.
- Place cooked pancakes on a wire rack instead of a plate after cooking. This prevents them from getting soggy. You want crispy pancakes!
- Store leftovers in the freezer.
Chocolate Chip Buttermilk Pancakes
These Chocolate Chip Buttermilk Pancakes are light, fluffy, and golden. Top with a slab of butter and warm maple syrup and you have the most delectable weekend brunch.
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp butter melted
- 1 ½ cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- In a large bowl, whish together flour, sugar, baking powder, baking soda, and salt.
- Grease a griddle or skillet over medium-low heat. Pour about 1/4 cup batter onto skillet and cook about 3 minutes each side until golden.
- Top with butter and pure maple syrup.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. Stir in chocolate chips. Let the batter rest 10 minutes prior to cooking.
u003cliu003eDo not overmix batter once you combine the wet and dry ingredients.u003c/liu003eu003cliu003eStore leftovers in the freezer.u003c/liu003eu003cliu003eFeel free to sub the chocolate chips with any other mix in (blueberries, bananas, nuts, etc.).u003c/liu003e
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