Whole Wheat Chocolate Chip Buttermilk Pancakes Recipe

Name: Whole Wheat Chocolate Chip Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 Tablespoons Granulated Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/4 teaspoons Cinnamon; 2-1/4 cups Buttermilk; 1/4 cups Sour Cream; 2 whole Eggs; 3 Tablespoons Unsalted Butter, Melted And Cooled Slightly; 1/2 cups Mini Chocolate Chips; Vegetable Oil, For Cooking Pancakes

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 Tablespoons Granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/4 teaspoons Cinnamon
2-1/4 cups Buttermilk
1/4 cups Sour Cream
2 whole Eggs
3 Tablespoons Unsalted Butter, Melted And Cooled Slightly
1/2 cups Mini Chocolate Chips
Vegetable Oil, For Cooking Pancakes

1
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and cinnamon.
2
In a separate medium bowl, combine buttermilk, sour cream, eggs, and melted/cooled butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. GENTLY stir in chocolate chips until just combined (the batter will be lumpy with a few streaks of flour-don't overmix!). Allow batter to sit for 10 minutes before cooking.
3
Heat 1 teaspoon of vegetable oil over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil.
4
Using a 1/4-cup measure, portion batter into the pan. Cook until edges are set and bubbles on surface are just beginning to break (about 2-3 minutes). Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown (about 1-2 minutes longer). Repeat with remaining batter.
5
Note: I added 1/4 cup of buttermilk because of the high protein content of the flours I use (Pillsbury/Gold Medal have low protein, King Arthur and the Stop and Shop brand I use have higher protein), but adjust this amount according to the type of flour you use.

892

kcal

Calories

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 13 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 2 Tablespoons Granulated Sugar, 1 teaspoon Baking Powder, and more.

Yes, Whole Wheat 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.

Whole Wheat Chocolate Chip Buttermilk Pancakes

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