Chocolate Chip Pancakes Recipe
This recipe for chocolate chip pancakes is a classic breakfast favorite. The pancakes are light and fluffy, with a golden brown crust and pockets of delicious semi-sweet chocolate chips throughout.
Servings: 10 pancakes
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 ½ cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- 1 - 3 Tablespoons butter for cooking (or as much as needed)
Instructions
- Mix Dry Ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl. Set it aside
- Mix Wet Ingredients: Beat two eggs into a medium-sized bowl. Add buttermilk and vanilla extract, and whisk to combine.
- Incorporate wet ingredients into the dry ingredients bowl: Stir to combine but don’t overmix; pancake batter is always a bit lumpy. Then, fold in chocolate chips and combine.Let the batter rest for about 5 minutes while you prep and heat the pan.
- Prepare Pan & Cook: Then add 1 teaspoon of butter into a non-stick skillet or a griddle over medium heat. Next, add ⅓ cup of pancake batter into the pan and reduce heat to medium. Cook pancakes from both sides, about 2-3 minutes per side (add additional butter to the pan when the pan begins to look dry, as needed, to finish cooking pancakes). Tip: Flip the pancakes once you see bubbles on top and the edges are dry. You will also see a nice golden color on the underside of the pancake.
- Serve pancakes warm with maple syrup and butter (or desired pancake toppings) on top.
Video
Notes
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- Don't overmix the batter: Whisk dry ingredients and wet ingredients separately. Overmixing can lead to tough, dense pancakes. Mix the ingredients until they are just combined for light and fluffy pancakes.
- Let the batter rest for about 5 before cooking the pancakes. This allows the gluten to rest and will keep the pancake from being chewy.
- The batter usually will keep the chocolate chips dispersed well, but if needed give a gentle stir to redistribute when needed.
- Use the right amount of batter: Use a ⅓ or ¼ measuring cup to portion out the batter. This will help ensure that your pancakes are all the same size and cook evenly.
- Make sure to use a non-stick pan and coat it with butter or use a nonstick cooking spray to coat the pan.
- Heat your pan or griddle properly: Make sure your pan (medium heat) or griddle (375°F) is preheated to the right temperature before adding the batter. Too high heat will result in burnt pancakes, while too low heat will result in soggy pancakes and you won't get that crisp outside. If the pan gets too hot remove it from the burner and whip any burnt butter out of the pan and add in fresh butter.
- Don't flip the pancakes too soon: Wait until the bubbles on the surface of the pancake have burst and the edges start to dry out before flipping. This will ensure that the pancakes cook evenly and develop a nice golden brown crust.
- Serve immediately: Pancakes are best served immediately, while they are still warm and fluffy. If you need to hold them, keep them on a baking sheet in a warm oven (200°F) or covered with a clean kitchen towel to prevent them from drying out.
Nutrition
Serving: 1pancake | Calories: 196kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 378mg | Potassium: 94mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 2mg
Find it online:
www.soulfullymade.com/chocolate-chip-pancakes-recipe/