Chocolate Chip Buttermilk Pancakes Recipe

Name: Chocolate Chip Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 2 cups Buttermilk (See Note); 4 Tablespoons Butter, Melted And Cooled, Plus Additional Butter For Cooking Pancakes; 1/4 teaspoons Vanilla Extract; 2 cups Flour; 2 Tablespoons Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cups Chocolate Chips

Servings: persons

2 whole Eggs
2 cups Buttermilk (See Note)
4 Tablespoons Butter, Melted And Cooled, Plus Additional Butter For Cooking Pancakes
1/4 teaspoons Vanilla Extract
2 cups Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cups Chocolate Chips

1
Note: To make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.
2
Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda and salt. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated. Stir in chocolate chips.
3
Heat a griddle or skillet over medium heat. Spread a bit of butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top of the pancake begins to bubble and pop, flip the pancake and cook 2-3 minutes on the other other side. Once the bottom is golden grown, remove from the skillet and serve warm.
4
Note: To keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees F.
5
Recipe adapted from annies-eats.com and joythebaker.com.

1352

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 whole Eggs, 2 cups Buttermilk (See Note), 4 Tablespoons Butter, Melted And Cooled, Plus Additional Butter For Cooking Pancakes, 1/4 teaspoons Vanilla Extract, and more.

Yes, Chocolate Chip Buttermilk 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.

Chocolate Chip Buttermilk Pancakes

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