Chocolate Chip Pancake recipe
This Chocolate Chip Pancake recipe serves up a delightfully sweet and fluffy breakfast! There is just enough chocolate in every bite!
servings
Ingredients
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 Tbsp melted butter cooled + more for cooking
- 2 Tbsp granulated sugar
- 1 egg
- 2 tsp vanilla
- 1/2 tsp lemon juice
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
Instructions
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together butter, sugar, vanilla, egg, and lemon juice. Whisk in buttermilk until combined.
- Fold in mini chocolate chips.
- Heat a griddle pan or large skillet over medium-high heat. Add 1 Tbsp butter to the pan. Working in batches, scoop 1/3 cups of batter and add to the pan, forming circles. Cook for 3 to 4 minutes, until bubbles form around the edges of the pancakes. Flip and cook another 2 to 3 minutes until golden brown.
- Serve with maple syrup!
Notes
- Swap for gluten free flour and gluten free chocolate chips if you'd like this Chocolate Chip Pancake recipe to be gluten free.
- Make sure your ingredients are up to room temp, this makes for less lumpy batter and easier mixing.
- Don't overmix your batter or you pancakes will come out chewy and tough.
- Use a fine sieve to sift the flour, baking powder, and baking soda, for a smooth batter.
- Don't skip on the lemon juice, it balances out the sweetness nicely. Add a touch more if your pancakes are too sweet.
- For soft and tender pancakes allow your batter to rest for a few minutes.
- A griddle or large skillet is best when making pancakes so you have plenty of room to flip them.
- These chocolate chip pancakes taste best when you serve them with butter, syrup, and a sprinkle of powdered sugar or dollop of whipped cream on top.
Nutrition
Serving: 4g | Calories: 310kcal | Carbohydrates: 44.5g | Protein: 7.5g | Fat: 11.1g | Saturated Fat: 6.3g | Cholesterol: 59mg | Sodium: 419mg | Fiber: 0.9g | Sugar: 14.6g
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