Milk Chocolate Chip Buttermilk Pancakes Recipe

Name: Milk Chocolate Chip Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Eggs; 2 cups Buttermilk; 4 Tablespoons Unsalted Butter; 1/2 teaspoons Vanilla Extract; 2 cups All-purpose Flour; 2 Tablespoons Granulated Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cups To 3/4 Cups Milk Chocolate Chips Or Semi-sweet Chocolate Chips

Servings: persons

2 whole Large Eggs
2 cups Buttermilk
4 Tablespoons Unsalted Butter
1/2 teaspoons Vanilla Extract
2 cups All-purpose Flour
2 Tablespoons Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cups To 3/4 Cups Milk Chocolate Chips Or Semi-sweet Chocolate Chips

1
In a large bowl, beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
2
Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water; if or when the drops start to dance, it's hot enough.
3
Pour 2 tablespoons of batter onto the griddle. Cook on the first side until the bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking; if it is, the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.
4
ENJOY!

1353

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 Large Eggs, 2 cups Buttermilk, 4 Tablespoons Unsalted Butter, 1/2 teaspoons Vanilla Extract, and more.

Yes, Milk 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.

Milk Chocolate Chip Buttermilk Pancakes

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