Chocolate Chip Pancakes
These homemade Chocolate Chip Pancakes are light, fluffy, and crispy around the edges, and studded with melty chocolate chips. They are super easy to make and a great weekend breakfast treat!!
What is your favorite kind of pancake? I love every kind of pancake in the universe, and I can’t honestly say which kind is my favorite, but I’ll say these Chocolate Chip Pancakes are high on my favorite list. They are great whether you eat them plain or drizzle them with syrup!
I have to admit…I make pancakes at least 2 to 3 times a week, sometimes for dinner. I usually whip up some plain buttermilk pancakes when I’m fixing them for dinner, and use lots of butter and syrup.
Tips for perfect fluffy pancakes!
Just in case you’ve never made homemade pancakes, I’m here to show you how to make fluffy and soft pancakes with crispy edges.
- Don’t over mix the batter. Mix the batter just until there are still small lumps of flour left in the batter. Over mixing makes for tough pancakes.
- When you first mix the batter, allow it to rest for at least 5 minutes while you’re preheating your griddle. Ten minutes is even better. Why? This gives the buttermilk time to soften and hydrate the flour. This also gives the buttermilk or other liquids time to release some of the starches and protein in the flour, giving your pancakes more lift. You can also mix the pancake batter and refrigerate it overnight to acheive the same thing. If you refrigerate it overnight, stir it back down before using. See the pictures below…first mixed and then rested.
- Preheat your griddle to 350 degrees. Make sure it is really hot before pouring batter onto it. Test it by dropping a tiny bit of butter on it. If it’s hot it should sizzle.
- Liberally brush your griddle with butter and allow the butter to become hot, (a few seconds), before pouring batter. You’ll hear lots of people saying the first pancakes aren’t as good. That’s not true, if you just make sure your griddle and butter are really hot, your first pancakes on the griddle will be crispy around the edges and perfectly fluffy!
- When adding the chocolate chips, add them right into the batter. You might be tempted to pour the batter first and drop the chocolate chips on top of the batter. However, once you flip the pancakes over the chocolate chips will stick to your griddle.
- After pouring the batter, don’t flip the pancakes until you see several bubbles forming on top.
More great pancake recipes…Print
These fluffy buttermilk pancakes are studded with chocolate chips and tangy flavor. They are melt in your mouth delicious!!
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 cups full-fat buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon canola oil
- 3/4 cup semi-sweet chocolate chips
- Butter for griddle and pancakes
- In a medium-size bowl, whisk together the dry ingredients, including sugar. Add the buttermilk, eggs, and canola oil. Mix until almost all of the flour is incorporated. Don’t overmix! The mixture should be slightly lumpy. Allow the mixture to rest for 2 to 3 minutes. Meantime preheat a griddle to 350 degrees.
- Fold the chocolate chips into the batter. Brush the hot griddle with butter and give it a few seconds for the butter to get hot.
- Pour the batter onto the hot griddle. I use a 1/3 cup measuring cup and use the bottom of the cup to slightly spread out the batter into a rounded form.
Keywords: pancakes, chocolate chip pancakes, buttermilk pancakes, breakfast, brunch,
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