Buttermilk Buried-Chip Pancakes Recipe

Name: Buttermilk Buried-Chip Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour, All Purpose; 2 Tablespoons Sugar; 2 teaspoons Baking Powder; 1/4 teaspoons Salt (scant); 1-1/2 cup Buttermilk; 2 whole Eggs, Beaten; 1 teaspoon Vanilla Extract; 2 Tablespoons Melted Butter; 1/4 cups White Chocolate Chips; 1/4 cups Semi-Sweet Chocolate Chips; Cooking Spray, Or Vegetable Oil For Pan (if Needed); Pure Maple Syrup And Butter, For Serving

Servings: persons

1-1/2 cup Flour, All Purpose
2 Tablespoons Sugar
2 teaspoons Baking Powder
1/4 teaspoons Salt (scant)
1-1/2 cup Buttermilk
2 whole Eggs, Beaten
1 teaspoon Vanilla Extract
2 Tablespoons Melted Butter
1/4 cups White Chocolate Chips
1/4 cups Semi-Sweet Chocolate Chips
Cooking Spray, Or Vegetable Oil For Pan (if Needed)
Pure Maple Syrup And Butter, For Serving

1
Note: If not serving immediately, before mixing the batter preheat oven to 200 F and place oven rack to the highest position. As pancakes are finished, set them directly on the oven rack to stay warm. If you do this, try not to overlap them if possible.
2
Heat a large non-stick pan over medium heat. If you don't have a reliable non-stick pan, lightly spray or oil pan each time before adding the batter.
3
Mix flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, mix buttermilk, eggs, vanilla, and melted butter. Add the wet ingredients into the dry ingredients and stir until just blended but do not over mix or batter will be lumpy.
4
Mix the chocolate chips together in a small bowl.
5
Pour 1/3 cup sized scoops of batter into the hot pan, making sure not to crowd the pan. Sprinkle chocolate chips onto the surface of each pancake and gently, with the back of a spoon, bury the chips into the batter and swirl some batter over the chips to cover.
6
Flip the pancake when golden brown around the edges and when air bubbles along the outside edges appear dry and set. Then cook the other side until golden brown. It will take about 2-3 minutes on each side. Put the cooked pancakes into the oven as detailed above. Finish cooking the rest of the batter.
7
Serve hot, with butter and maple syrup.
8
Makes about ten 5-6 inch pancakes.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup Flour, All Purpose, 2 Tablespoons Sugar, 2 teaspoons Baking Powder, 1/4 teaspoons Salt (scant), and more.

Yes, Buttermilk Buried-Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Buried-Chip Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions