Thick, fluffy, and absolutely irresistible chocolate chip pancakes are loved by grown-ups and kids alike! Made with buttermilk and ready in just 20 minutes.Step-by-step photos help you make the best breakfast treat!
Featured Review
"Hi Elizabeth, I made these last weekend and froze them so my kids could have pancakes before school and I didn't have to cook anything. They were a big hit in my house. Kids loved them and i think these will be a morning staple! Thank you for sharing the recipe"
Barbara
There is nothing quite like a stack of warm pancakes dripping in maple syrup. Especially when they are chocolate pancakes. This was the ultimate breakfast treat growing up. I have fond memories of my mom making these for us, if we were good.
Now as an adult I can still say that I adore chocolate chip pancakes, a perfect brunch recipe idea. The beauty of pancakes is how quickly you can be enjoying them (unlike my favorite cinnamon rolls), and the ingredients are really just pantry staples, so most likely you can whip up some right now.
Breakfast is just the best, whether it's buttermilk pancakes, waffles, or french toast I love them all! Here are my favorite pancake recipes.
The Chocolate Chip Pancake Dream Team
- Buttermilk: I love using buttermilk because its acidity helps give the pancakes plenty of lift while creating a soft, tender texture.
To make your own buttermilk all you have to do is pour one tablespoon of white vinegar into a bowl then fill the rest with milk until you reach 1 cup or 8oz. Let it sit for at least 5 minutes or up to 20.
- Baking Powder + Baking Soda: I've found in testing that using both gives me the lift and even browning I'm looking for in a thick, fluffy pancake.
- Melted Butter: Butter adds moisture and flavor, but it also browns quickly, which is why I recommend keeping your pan over low-medium heat.
- Chocolate Chips: Use semi-sweet, milk, or dark chocolate. I personally love callebaut chocolate callets because they're pure chocolate without the stabilizers found in traditional chips.
During the fall season I love to make these cozy apple pancakes.
Chocolate for Breakfast Starts Here
If desired add more chocolate chips to ensure evenness but you must press the chocolate down so it's covered. If the chocolate is not covered it will burn and leave dark spots.
I like to serve my homemade buttermilk pancakes with chocolate chips with a bit of butter and maple syrup. But whipped cream is delicious too!
My Secrets for Seriously Fluffy Pancakes
- When mixing the batter, a few flour streaks are okay, you don't want to over mix it!
- After testing lots of pancakes, I have found allowing the batter to rest is crucial to create those thicker, fluffy style pancakes.
- Another key is when you flip the pancake, use a plastic spatula and gently get it under the pancake then kind of shimmy it so it's all the way underneath then focus on using your wrist not your whole arm to flip the pancake- gently!! If you whack the pancake back down you'll lose some of the fluffiness. Don't miss my fluffy lemon ricotta pancakes.
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Thick & Fluffy Chocolate Chip Buttermilk Pancakes
Thick, fluffy, and absolutely irresistible chocolate chip pancakes are loved by grown-ups and kids alike! Made with buttermilk and ready in just 20 minutes.Step-by-step photos help you make the best breakfast treat!
- Total Time: 30 Minutes
- Yield: 12 Pancakes 1x
Ingredients
- 250 grams (2 Cups) All-Purpose/Plain Flour
- 50 grams (¼ Cup) Granulated Sugar
- 2 Teaspoona Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 16oz (2 Cups) Buttermilk
- 2 Large Eggs, at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- 150 grams (1 Cup) Chocolate Chips (semi-sweet, milk or dark)
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the buttermilk, eggs, melted butter and vanilla.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold in, when you are about half way mixed add the chocolate chips. Gently mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and over develop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large saute pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan. If desired add more chocolate chips to ensure evenness but you must press the chocolate down so its covered. If the chocolate is not covered it will burn and leave darkspots.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
Notes
- Freezer Instructions: Let the pancakes cool completely then place in a freezer-safe container, placing a piece of parchment paper between each pancake to prevent them from sticking together. Or if you have a large enough freezer place the pancakes on a sheet pan in a single layer then let them freeze there.
- Reheating Instructions: Place pancakes on a sheet tray in a single layer and cover tightly in foil then bake at 350F/180c for 10 minutes, if you do not cover the pancakes in foil they will dry out. To microwave pancakes place on a plate and microwave 45-60 seconds
- Homemade Buttermilk: Fill a liquid measuring cup with 2 tablespoons of white vinegar then fill the rest up with milk until you reach 2 cups/ 16oz.
- Prep Time: 10 Minutes
- Rest Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
Barbra says
Hi Elizabeth, I made these last weekend and froze them so my kids could have pancakes before school and I didn’t have to cook anything. They were a big hit in my house. Kids loved them and i think these will be a morning staple! Thank you for sharing the recipe
Elizabeth Waterson says
So happy to hear everyone loved them!! Thanks for letting me know! 🙂 XX Liz