Description
A comforting, fluffy, chocolate-studded pancake recipe using buttermilk for a classic, golden-brown center. Perfect for breakfasts or weekend brunches, these pancakes offer a reliable, crowd-pleasing result with pantry staples.
Ingredients
1 ½ cups all-purpose flour, sifted
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs, room temperature
1 ¼ cups buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
1 cup melted butter
1 cup semi-sweet chocolate chips
Optional: additional chocolate chips
Instructions
In a large bowl, sift flour, sugar, baking powder, and salt together.
Add eggs and buttermilk, stirring until smooth. Mix in melted butter.
Gently fold in chocolate chips.
Heat a griddle or skillet to medium heat. Pour batter into circles.
Cook until bubbles form on surface. Flip and cook until golden, 2-3 minutes per side.
Notes
Room temperature eggs help the batter blend smoothly. For a buttermilk substitute, mix lemon juice with milk.
Sieved flour ensures a lighter texture.
Add chopped nuts or swap chocolate for Finely chopped dark chocolate.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg