The best pancakes are thick, soft, and fluffy. These buttermilk chocolate chip pancakes are the ultimate cozy breakfast: warm and filling. Not only are they filling, but they’re also super versatile. Swap the chocolate chips for berries, nuts, or a drizzle of maple syrup Follow this fluffy buttermilk chocolate chip pancakes recipe that tastes just as good as your favorite breakfast spot.
Fluffy Buttermilk Chocolate Chip Pancakes Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Click on the images for the direct link to the ingredients I used:
Instructions
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the wet ingredients: buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined—be careful not to overmix. .
Fold in the chocolate chips
Heat a non-stick pan or griddle over medium-low heat and add a small amount of butter. Scoop about ¼ cup of batter per pancake onto the pan.
Cover with a lid and let cook for 3–4 minutes, or until bubbles form and the edges look set. Flip and cook uncovered for another 2–3 minutes, or until golden brown and fully cooked through.
Enjoy warm with maple syrup, extra chocolate chips, or your favorite toppings!
Storage Tips
- Let the pancakes cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days.
- Freezer:
Place the pancakes in a freezer-safe airtight container or zip-top bag, layering parchment paper between each pancake to prevent sticking. Freeze for up to 2 months. - Reheating Instructions:
To reheat, cover the pancake with a damp paper towel and microwave for about 30 seconds, or until heated through.
Fluffy Buttermilk Chocolate Chip Pancakes Cooking Tips
Wipe the pan in between pancakes and add fresh butter between to avoid burning. Adjust heat as needed to avoid burning.
Fluffy Buttermilk Chocolate Chip Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the wet ingredients: buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently mix until just combined—be careful not to overmix. Fold in the chocolate chips.
- Heat a non-stick pan or griddle over medium-low heat and add a small amount of butter. Scoop about ¼ cup of batter per pancake onto the pan.
- Cover with a lid and let cook for 3–4 minutes, or until bubbles form and the edges look set. Make sure there's a gap opening with the lid. Flip and cook uncovered for another 2–3 minutes, or until golden brown and fully cooked through.
- Enjoy warm with maple syrup, extra chocolate chips, or your favorite toppings!
If you enjoyed this fluffy pancake recipe, you might also like strawberry french toast sticks recipe.
