Chocolate Chip Pancakes

Stackable, fluffy, dessert-like pancakes studded with chocolate chips that come together fast and easy. Perfect for both everyday and Sunday breakfasts.

Makes 12-16 pancakes

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 537kcal

Author Imma

Ingredients

2 cups (240g) all-purpose flour
½ teaspoon (2.5g) salt
¼ cup (50g) granulated sugar
1½ teaspoons (9g) baking soda
¾ teaspoon (3g) baking powder
½ teaspoon (1g) cinnamon (optional)
2 large eggs at room temperature
1¾ cups (400g) buttermilk or milk
4 tablespoons (56g) melted butter
3 teaspoons (15ml) vanilla extract
1 cup (170g) semi-sweet chocolate chips plus more for serving
butter for cooking
maple syrup or fresh whipped cream for serving

Instructions

In a large bowl, mix the flour, salt, sugar, baking soda, baking powder, and cinnamon or nutmeg (if using) well.
In another medium bowl, combine the eggs, buttermilk, melted butter, and vanilla. Mix thoroughly.
Pour the egg mixture into the flour mixture, mixing as little as possible until fully combined. You'll have a thick batter. Please do not overmix.
Gently fold the chocolate chips into the pancake mixture until well incorporated.
Heat a lightly oiled cast-iron frying pan over medium-high heat. Scoop about ¼ cup of the batter into it.
Gently spread the batter with the back of a spatula or the back of a spoon to even it out. Fry until bubbles start to appear on the surface and the edges of the pancake start to brown (2-3 minutes).
Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake batter is used.

Notes

Here are some of the ingredients you could add for extra flavor: nuts, almond extract, ground nutmeg, and roasted peanuts.
To freeze: I always make a big batch of pancakes and freeze some for later since I have a hungry guy around all the time. I let the pancakes cool, then place them between layers of wax or parchment paper and freeze them in a ziplock bag. Squeeze out excess air before sealing the bag and putting it in the freezer.
Pancakes will keep in the freezer for 2-3 months.
You may reheat them in the microwave for about 30 seconds or until warmed through. Or heat them in the oven in a single layer on a baking sheet. Cover them with foil and heat in a 350℉ (180℃) oven for 6-8 minutes or until warmed through.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition