Chocolate Chunk Buttermilk Pancakes Recipe

Name: Chocolate Chunk Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg; 2 cups Buttermilk, Well Shaken; 4 Tablespoons Butter Or Margarine, Melted And Cooled; 1 teaspoon Pure Vanilla Extract; 2 cups Cake Flour; 2 Tablespoons Superfine Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 7 ounces, weight Milk Chocolate, Chopped

Servings: persons

1
In a large bowl, whisk the egg.
2
Whisk in the buttermilk, butter (or you can use a liquid or tub margarine low in trans fat), and vanilla extract.
3
Sift into a separate bowl: the cake flour, superfine sugar, baking soda, baking powder, and salt.
4
Slowly sift the dry ingredients again into the liquid mixture. Whisk gently, just until combined. You want it to be quite lumpy.
5
Gently fold in the chopped milk chocolate. I prefer to chop my own chocolate over using chips because you get some small flakes of chocolate spread out all over the batter in addition to the big chunks.
6
Let the batter rest a few minutes while you heat a griddle or pan over med-low. Sprinkle a few drops of water on it to see if it's hot enough - they should dance around the pan upon hitting the surface.
7
You can use butter or cooking spray on the pan, but I think it's kind of an unnecessary use of extra fat. I just use a non-stick pan and it's fine.
8
Pour batter onto the hot pan using 1/4 or 1/3 measuring cups. It will be ready to flip when bubbles are bursting all over the surface. Cook about another minute on the other side.
9
To keep the pancakes warm, transfer them to a plate covered with a large bowl or place them on a cookie sheet in a warm oven (about 200 degrees F/90 C).
10
Don't use any butter. It doesn't really taste good. Just serve dusted with powdered sugar. Yum!
11
Next time I'm going to use blueberries in place of the chocolate. Oh mercy!

1469

kcal

Calories

121

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 10 ingredients. The key ingredients include: 1 whole Egg, 2 cups Buttermilk, Well Shaken, 4 Tablespoons Butter Or Margarine, Melted And Cooled, 1 teaspoon Pure Vanilla Extract, and more.

Yes, Chocolate Chunk 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.

That's it — enjoy your meal!

Chocolate Chunk Buttermilk Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions