Chocolate Chip Pancakes

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Delicious Chocolate Chip Pancakes are made with miniature chocolate chips and buttermilk. These pancakes have a crisp exterior with a soft and chewy interior.

Course Breakfast, Brunch

Cuisine American, Vegetarian

Keyword chocolate chip pancakes

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings pancakes

Calories 156kcal

Author Chelsea Lords

Cost $3.12

Ingredients

8 tablespoons unsalted butter, divided
1-1/4 cup low-fat buttermilk (Note 1)
1 large egg
1 teaspoon pure vanilla extract
1-1/4 cups white, all-purpose flour
2 tablespoons light brown sugar, lightly packed
1/4 teaspoon ground cinnamon, optional
3/4 teaspoon fine sea salt
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup miniature chocolate chips, plus more for topping if desired

US - Metric

Instructions

OVEN/PREP: Preheat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting 5 tablespoons of butter. Once completely melted, set aside to get back to room temperature.
WET INGREDIENTS: In a medium-sized bowl, whisk together the buttermilk, egg, and vanilla. Set aside and work on the dry ingredients.
DRY INGREDIENTS: In a very large bowl, whisk together the flour, sugar, cinnamon, salt, cornstarch, baking powder, baking soda, and miniature chocolate chips. Make a well in the center of the dry ingredients and set aside.
FINISH WET INGREDIENTS: Drizzle melted and cooled to room temperature butter into the wet ingredients. Whisk until smooth.
COMBINE: Pour wet ingredients into the well of the dry ingredients and mix until JUST combined. Do not overmix; just mix until you don't see streaks of flour -- the batter should be a bit lumpy. Let the mix stand for 5-10 minutes.
COOK: Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run the cold stick of the remaining 3 tablespoons butter across the skillet/griddle. (I like to hold butter with tongs to keep the heat away from my fingers.) Lower the heat to medium-low and use a 1/3 cup measuring cup to scoop and drop the pancake batter onto the skillet or griddle.
COOK CONT.: The batter should spread into a pancake about 3 inches wide. Cook until bubbles are forming on the edges of the pancakes and then use a thin spatula to gently lift one side and look underneath. If the pancake is golden brown, flip and cook on the other side for 1 and 1/2 to 2 and 1/2 minutes, or until the bottom of the pancake is golden brown and the pancake is cooked through. If the pancake or butter starts to burn, lower the heat.
REPEAT: As soon as you take a pancake off the skillet or griddle, place it on the wire rack in the prepared sheet pan. (The rack keeps the pancakes from getting soggy underneath!) Place the pan in the oven as you continue to cook more pancakes. Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is used up.
SERVE: Serve pancakes as soon as possible. Topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup or some of the options listed in Note 2.

Notes

Note 1: Buttermilk: No buttermilk? No problem: Add 1 tbsp + 1 teaspoon white vinegar or lemon juice to a liquid measuring cup. Fill up the rest with milk. Whisk and set aside for 5 minutes.

Note 2: Toppings: Here are some ideas for topping your pancakes: A pat of butter, drizzle of peanut butter, almond butter, cashew butter, etc., pure maple syrup, this vanilla sauce, this buttermilk syrup, fresh whipped cream, fresh berries, toasted coconut, jam, a sprinkle of powdered sugar, or a drizzle of Nutella.

Nutrition