Chocolate chip pancakes are guaranteed to be a hit every time you serve them. Light, fluffy, and studded with chocolate, they are the perfect sweet breakfast treat that makes any day a special occasion!
BREAKFAST WORTH WAKING UP FOR
Pancakes are one of my family’s favorite things to have for breakfast. We rarely have them on busy school mornings, but I love making them on the weekends.
One simple mix-in makes everyone at the table happy, and starts the morning off right. Who can be grumpy when chocolate is on the menu?
Even my teens will roll out of bed if they know these buttermilk chocolate chip pancakes are waiting for them upstairs!
We like to serve our pancakes with scrambled eggs and fruit for a more hearty breakfast that keeps the boys full for more than an hour. 😉
We think the melted chocolate chips are the best part, but if you don’t want yours melted, there are a few things you can try.
Freeze your chocolate chips before adding them to the batter. It will take them less time to heat up and melt before the batter cooks.
In addition, Instead of stirring the chocolate chips into the batter, you can sprinkle them on the pancake right before you flip it.
For these pancakes, you can substitute ½ cup sour cream plus ¾ cup milk. Whisk together until smooth.
You can also add a tablespoon of vinegar or lemon juice to a 2 cup liquid measuring cup. Add milk to the 11/4 cup line. Let sit at room temperature for a few minutes until the milk curdles. (Note that this method makes for thinner batter, so you may need to add a bit of flour.)
HOW TO MAKE CHOCOLATE CHIP PANCAKES
- In a large mixing bowl (preferably one with a pourable spout), whisk together the buttermilk, egg, vegetable oil, and vanilla.
- Whisk together the flour, sugar, baking powder, baking powder, and salt in another small bowl. Stir in the chocolate chips.
- Add the dry ingredients to the buttermilk mixture. Gently fold in just until flour is moistened. It’s fine if the batter is lumpy. Overmixing leads to tough pancakes.
- Heat your griddle to medium or medium high heat. Use oil or butter to lightly coat the surface.
- Scoop batter onto the hot griddle and cook for 3-4 minutes, or until bubbles form and bottom is golden brown. Flip and cook for another 2-3 minutes.
- Serve pancakes hot with your choice of toppings.
- Instead of chocolate chips, you can use chocolate chunks. Or for smaller pieces of chocolate, use mini chocolate chips.
- I used semi-sweet chocolate chips and they were nice and gooey when they were fresh off the grill. A couple of my boys said they would have preferred milk chocolate chips. The crazies. Just kidding. If milk chocolate is your thing, feel free to use them.
CHOCOLATE CHIP PANCAKE TOPPING SUGGESTIONS:
- My favorite topping is sweetened whipped cream, either homemade or from a can. It adds just a bit of sweetness and pairs perfectly with the chocolate.
- You can go traditional and serve these pancakes with butter and maple syrup.
- Buttermilk syrup is ALWAYS a hit at my house.
- Sprinkle your pancakes with powdered sugar.
- Fruit such as bananas, strawberries, or raspberries are delicious.
- Spread some peanut butter or nutella on the warm pancakes. So yummy!
MORE PANCAKE RECIPES TO TRY:
- Banana Nut Pancakes
- Buttermilk Pancakes from Scratch
- Swedish Pancakes
- German Pancakes
- Diner Pancakes
- Blueberry Pancake Recipe
- Oatmeal Pancakes
Chocolate Chip Pancakes
- 1 1/4 cup buttermilk
- 1 egg
- 2 Tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1 cup all purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Whisk together buttermilk, egg, oil, and vanilla in a large mixing bowl, preferably with a pourable spout.
- Combine flour, sugar, baking powder, baking soda, and chocolate chips in a small bowl.
- Fold the dry ingredients into wet ingredients till just combined. It's okay if the batter is lumpy, you don't want to over mix.
- Heat a griddle to medium or medium high heat. Coat with vegetable oil or butter.
- Scoop or pour batter into hot griddle. Cook pancakes until bubbles form and bottom is light brown, 3-4 minutes. Flip and cook another 2-3 minutes.
- Serve with sweetened whipped cream, or butter and syrup.
This recipe makes a batter that is thin enough to spread in the pan without having to be spread with a spoon or spatula. For even thicker pancakes, you can decrease the buttermilk to just a cup.
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Amount Per Serving: Calories: 204Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 33mgSodium: 393mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 5g
If you’re looking for an inexpensive, easy breakfast recipe that the whole family can agree on, give these homemade chocolate chip pancakes a try!