Breakfast is the one meal of the day that it seems we’ve collectively decided it’s ok to have dessert as the main event. And growing up, weekend breakfast meant Chocolate Chip Pancakes at the Pheifer home.
I couldn’t get enough of fluffy cakes, slathered in butter, drizzled with real maple syrup (a gallon of which my grandma bought the family each year), and chocolate morsels throughout.
In adulthood, I barely ever make pancakes – I love eating them but hate the repetitive aspect of making them. But I recently came across my Great Aunt Mary’s recipe card for Buttermilk Pancakes and knew I had to try them with the addition of my beloved chocolate chips.
Aunt Mary lived in Florida and was one of the sweetest people I’ve ever known – I looked forward to her visits to Ohio each summer – and in the interim, we were pen pals writing back and forth – the letter from which I still have and cherish.
I was absolutely thrilled with her fluffy, tender, just-the-right-amount-of-sweet pancakes. And also learned quickly that buttermilk is key so don’t try to make your own with milk and vinegar, the results will be much flatter and denser.
Of course, you can skip the chocolate chips and still have a stellar pancake … but why?
The last instruction on my Aunt’s recipe card is: “Enjoy them” – and I know you will!
Print
Chocolate Chip Buttermilk Pancakes
(1 votes, average: 5.00 out of 5)
Loading…
- Total Time: 35 minutes
- Yield: 10 6-inch pancakes 1x
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large egg, beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- Unsalted butter
- Chocolate chips (either milk or dark)
- Maple syrup
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1½ teaspoons baking powder, and 1 teaspoon baking soda.
- In a measuring cup, whisk together, 2 large eggs, 2 cups buttermilk,1 teaspoon vanilla extract, and 4 tablespoons melted butter.
- Add the liquid ingredients to the dry and stir until just combined – some remaining lumps of flour are ok.
- Let the batter rest for 15 minutes. Preheat oven to 200 degrees.
- Heat 1 tablespoon of unsalted butter in a large skillet over medium-low heat. Once melted and no longer bubbling, ladle 1/3 cup of batter into the skillet for each pancake. Sprinkle each with your desired amount of chocolate chips. Cook for 2 to 3 minutes until bubbles form on the top and the edges set.
- Flip the pancakes and cook for 1 to 2 minutes until golden brown. Place pancakes chocolate chip side up on a baking sheet in the oven to keep them warm.
- Repeat steps 5 and 6 until all the batter is used.
- Serve the pancakes warm with butter and maple syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
