Go Back

Fluffy Buttermilk Chocolate Chip Pancakes

These fluffy buttermilk chocolate chip pancakes are thick, soft, and perfectly golden. Easy to make and loaded with melty chocolate chips, they’re the ultimate cozy breakfast or brunch treat.
Print Recipe

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!