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chocolate chip Pancake

Chocolate Chip Pancakes

Chocolate Chip Pancakes - stackable, fluffy, dessert-like pancakes studded with chocolate chips that comes together so easily. Perfect for everyday breakfasts and even as afternoon snacks, too. A sure way to get your family excited!

Course Breakfast
Cuisine American
Keyword easy breakfast, pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8 pancakes
Calories 372 kcal
Author Imma

Ingredients

  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon (2.5 g) salt
  • ¼ cup (50 g) granulated sugar
  • 1 and 1/2 teaspoons (9 g) baking soda
  • ¾ teaspoon (3 g) baking powder
  • ½ teaspoon (1 g) cinnamon (optional)
  • 2 large eggs , at room temperature
  • 1 ¾  cups (430 g) buttermilk or milk 
  • 4 tablespoons (60 ml) melted butter
  • 3 teaspoons (12 g) pure vanilla extract
  • 1 cup (175 g) semi-sweet chocolate chips, plus more for serving
  • Butter for cooking
  • Maple syrup and/or fresh whipped cream , for serving

Instructions

  1. In a large bowl, combine flour, salt, sugar, baking soda, baking powder and cinnamon or nutmeg (if using any), whisk to fully combine.

  2. In another medium bowl combine eggs, buttermilk, melted butter and vanilla. Thoroughly mix.

  3. Pour egg mixture into the flour mixture , mix as little as possible until fully combined. You will have a thick batter. Do not over mix.

  4. Add in the chocolate chips until chips have been incorporated into pancake mixture. 

  5. Heat a lightly oiled cast iron or frying pan over medium high heat.  Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.

  6. Gently flatten with the back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on the  surface and edges of pancake starts to brown about 2-3 minutes.

  7. Flip and cook the other side for another minute or two until golden brown. Repeat until pancake batter is finish.

Recipe Notes

  1. Here are some of the ingredients you could add for extra flavor; nutmeg, lemon or lime zest.
  2. To freeze: I always make a batch of  pancakes and freeze for later use, since I have a young hungry guy around all the time.  I let the pancakes cool down once cool then place between layers of wax or parchment paper, and  freeze in a ziploc or plastic bag. Be sure to squeeze out any excess air before sealing the bag and placing  in the freezer.
  3.  Pancakes will keep in the freezer for about 1- 2 months. 
  4. You may reheat by placing in the microwave for about 30 seconds or more  , or until warm thorough or heat in the oven .( Place the pancakes in a single layer on a  baking tray or pan; cover with foil and heat in preheated oven for about 6-8 minutes, or until warm. 
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.