Chocolate Chip Pancakes

My chocolate chip pancakes are carefully crafted with hints of brown sugar and vanilla for an elevated flavor. They are simple to prep and make any morning feel special!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings pancakes (8")

Calories 298kcal

Author Sam Merritt

Equipment

Ingredients

2 cups (g) all-purpose flour
3 Tablespoons light brown sugar firmly packed
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 ¼ cups buttermilk (not low-fat, see note for substitute)
4 Tablespoons (g) unsalted butter melted and cooled
2 large eggs
2 teaspoons vanilla extract
½ cup (g) chocolate chips

Instructions

In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
2 cups (g) all-purpose flour, 3 Tablespoons light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
Measure out the buttermilk into a separate mixing bowl or large measuring cup.
2 ¼ cups buttermilk
Slowly whisk in melted butter until well-incorporated (it’s alright if the mixture gets a bit lumpy).
4 Tablespoons (g) unsalted butter
Add eggs and vanilla extract and whisk well until well incorporated.
2 large eggs, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry and use a spatula to gently fold everything together until the batter is about halfway combined, then add your chocolate chips and continue to gently fold until batter is just-combined and no flour streaks remain. Set batter aside to rest while you prepare your pan.
½ cup (g) chocolate chips
Warm a skillet over medium heat for several minutes, until you can feel the heat radiating from the pan if you hover your hand a few inches over the surface.
Brush the pan with cooking oil or add a small pat of butter and allow it to melt/spread it around the pan.
Scoop pancake batter into the pan (as much as you’d like, i typically do about ½ cup of batter per pancake but you can make them smaller or larger!).
Allow pancakes to cook until the edges begin to look cooked and bubbles in the batter begin to burst. Carefully flip the pancake and continue to cook until cooked through and pancake is golden brown.
Remove to a plate and repeat until all batter has been used, re-greasing the pan with oil or butter between pancakes.
Serve warm, topped with butter and maple syrup, or whatever you’d like!

Notes

Buttermilk

If you don’t have buttermilk, instead whisk together 1 ⅔ cup milk with 1 ½ Tablespoons white vinegar or lemon juice and use this instead. If you only have low-fat buttermilk, I recommend using less (about 1 ⅔ cup).

Nutrition