Go Back
Print
Recipe Image
Notes
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Chocolate Chip Pancakes
These easy chocolate chip pancakes are the perfect breakfast treat! Minimal ingredients, low effort, sweet flavor. The batter can be made ahead of time and it’s a freezer friendly recipe!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
servings (10 pancakes)
Author
Jesseca
Equipment
Mixing Bowl
Silicone Spatulas
Skillets
Ingredients
2
cups
all-purpose flour
3
tablespoons
granulated sugar
1
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
2
cups
buttermilk
2
large eggs
1/2
teaspoon
pure vanilla extract
3
tablespoons
butter
melted
1
cup
chocolate chips
US Customary
-
Metric
Instructions
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine and set aside.
Add the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
Add the melted butter and gently stir into the batter until incorporated.
Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
Scoop 1/4 to 1/2 cup of the batter into the center of the skillet. Sprinkle 1/2 tablespoon of chocolate chips onto the top of each pancake.
Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up.
Flip and cook an additional 2-3 minutes or until golden brown.
Notes
Hand mixing is key. Overmixing your batter can cause a rubbery texture.