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Chocolate Chip Buttermilk Pancakes

Chocolate Chip Buttermilk Pancakes

Tender buttermilk pancakes are folded with semisweet chocolate chips and cooked until golden at the edges. A short batter rest helps the pancakes rise evenly while keeping the centers soft and fluffy.

Prep: 10 min · Cook: 18 min · Total: 28 min · Serves: 4

Ingredients

  • 2 tsp baking powder
  • 1.25 cups buttermilk (well shaken)
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 2 tsp neutral oil (for the griddle)
  • 0.5 cups semisweet chocolate chips
  • 0.5 tsp fine salt
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp baking soda
  • 0.25 cups maple syrup (for serving)
  • 1 tsp vanilla extract
  • 1 each large egg (lightly beaten)

Instructions

  1. Heat the oven to 200°F (95°C) and place a rimmed baking sheet with a wire rack inside to keep cooked pancakes warm without steaming.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large mixing bowl for 30 seconds, until the leavening is evenly distributed.
  3. Whisk the well-shaken buttermilk, lightly beaten large egg, melted unsalted butter, and vanilla extract in a medium bowl for about 30 seconds, until smooth and lightly foamy.
  4. Pour the buttermilk mixture into the flour mixture and fold with a silicone spatula for 20 to 30 seconds, just until no large dry patches remain; a few small lumps should still be visible.
  5. Fold the semisweet chocolate chips into the batter with the silicone spatula in 3 or 4 gentle turns, then let the batter rest at room temperature for 5 minutes, until it looks slightly puffed and thickened.
  6. Heat a 12-inch nonstick skillet or a large griddle over medium heat for 3 minutes, then brush the surface with about 0.5 tsp neutral oil; a drop of batter should sizzle gently on contact but not smoke.
  7. Scoop 0.25 cup batter per pancake onto the skillet, leaving at least 1 inch between pancakes, and cook over medium heat for 2 to 3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown.
  8. Flip each pancake with a thin spatula and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the center springs back when lightly pressed; pancakes made with egg should be fully set in the center and reach at least 160°F (71°C) if checked with an instant-read thermometer.
  9. Transfer the cooked pancakes to the wire rack in the warm oven and hold them for up to 15 minutes while you cook the remaining batter.
  10. Wipe stray chocolate from the skillet with a paper towel if it begins to scorch, brush the pan with another light coating of neutral oil, and repeat cooking the remaining batter in batches for 10 to 12 minutes total.
  11. Serve the pancakes warm on plates with the maple syrup drizzled over the top, making sure the chocolate chips are soft and the pancakes remain fluffy in the center.

Nutrition (per serving)

  • Calories: 439
  • Protein: 10 g
  • Fat: 18 g
  • Carbohydrates: 60 g
  • Fiber: 3 g
  • Sugar: 27 g
  • Sodium: 624 mg

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