Chocolate Chip Buttermilk Pancakes

Chocolate Chip Buttermilk Pancakes are light, fluffy, and delicious. For a little something extra, add walnuts and top with hot maple syrup.

Breakfast in our house is usually pretty quick. A bowl of cereal, some Greek yogurt with berries and granola thrown on top, or scrambled eggs are usually the go-to’s. To put it lightly, hubby and I have become bored with what we typically gravitate towards.

When thinking up new ideas for our morning meal, I realized that I haven’t made pancakes in years. We have a griddle that we got as a wedding gift, which sadly was just collecting dust. Suddenly, I wondered why it’s been so long since I’ve put it to use. A decision was quickly made to pull out the old griddle, wipe it off, and throw together a breakfast that we love, but generally reserve for the rare occasion of when we go out to eat.

Just plain pancakes weren’t going to do the trick, though. No, they had to have something extra added to them. I mean, you can never go wrong with melty, gooey chocolate. And what are pancakes without hot maple syrup poured over them?

Homemade pancakes are surprisingly very easy to make, and most of the ingredients you probably already have lying around. There are some tips for making them extra good, though. Once you realize how simple they really are, you’ll never go back to pre-made mixes again.

Tips for Making Chocolate Chip Buttermilk Pancakes

USE BUTTERMILK – One trick that I learned during a high school cooking class is that buttermilk helps to make pancakes extra light and fluffy. It has to do with how it reacts to the baking powder. Plus, the overall taste will be so much better. You can get buttermilk in the milk section of any grocery store.

DON’T OVERMIX– When mixing your dry and wet ingredients together, be sure to only mix until they are incorporated. Your batter will likely be a little bit lumpy. This is nothing to worry about, as your finished pancakes won’t be clumpy. Overmixing will toughen and flatten your pancakes and they will lose the light, fluffy texture that makes pancakes delicious.

ALLOW TO COOK PROPERLY– Don’t rush the cooking process by cooking on too high of heat or flipping too early. The bottom should be golden brown and bubbles should be forming on the top (batter side) and around the edges. They are then ready to flip to cook the second side.

USE A GRIDDLE– If cooking for more than just yourself, a griddle is definitely helpful. You can cook more at once, meaning that everyone can be enjoying their pancakes together!

STORING LEFTOVERS – This recipe makes a lot. If you’re not able to eat all of your Chocolate Chip Buttermilk Pancakes within 2-3 days (refrigerated), they can definitely be stored to be enjoyed later. Leftovers can be stored in the freezer for 3 months. Simply place them in an airtight container with a small piece of parchment paper in between each pancake to keep them from sticking together.

For more chocolatey good breakfast inspired recipes, check out my recipe for Chocolate Chip Banana Nut Bread

Print Recipe

Chocolate Chip Buttermilk Pancakes

(1 votes, average: 5.00 out of 5)

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Breakfast

Serves: 22 pancakes

Prep Time: 15 minutes – Cooking Time: 8-10 minutes

Chocolate Chip Buttermilk Pancakes are light, fluffy, and delicious. For a little something extra, add walnuts and top with hot maple syrup.

Ingredients

• 3 cups all-purpose flour
• 4 tbsp sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 3 cups buttermilk
• 1/2 cup milk (I used unsweetened almond milk)
• 3 large eggs
• 1/3 cup melted butter
• 1 cup semi-sweet chocolate chips
• 1/3 cup chopped walnuts (optional)

Instructions

1

Heat electric griddle to 350°F. Lightly spray with cooking spray.

2

While the griddle is heating, combine flour, sugar, baking powder, and salt in a large bowl.

3

In a separate large bowl, whisk together buttermilk, milk, eggs, and melted butter. Stir in chocolate chips and (optional) walnuts.

4

Once the griddle is heated to temperature, combine the dry ingredients with the wet ingredients, stirring together until just combined.

5

Test your griddle by flicking water onto the surface. If the water sizzles, it is ready for the pancake batter

6

Scoop 1/3 cup of batter onto the surface of the griddle, spacing them out to cook 6-8 at a time.

7

Cook the first side until it is browned and the top starts to bubble and the bubbles pop ( approximately 3-4 minutes).

8

Flip each pancake to cook the other side until browned. (another 3-4 minutes)

9

Test pancakes by cutting one in half to ensure it is cooked throughout.

10

Transfer pancakes to plate and serve with butter and syrup.

Notes

* If you don't have a griddle, you can use a frying pan or skillet on medium heat instead.