Ingredients
Scale
- 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