Buttermilk Chocolate Chip Pancakes

Introduction

Miniature chocolate chips go onto the uncooked side of each pancake, so they stay evenly distributed instead of dropping straight to the pan. The buttermilk keeps the crumb tender, and the batter comes together in 10 minutes before a quick griddle cook. You get a small batch that works for breakfast now or a short stack to reheat later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 3

Ingredients

• 1 cup (140 g / 4.9 oz) all-purpose bleached flour
• 2 teaspoons white granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup (185 ml / 6.3 oz) buttermilk
• ¼ cup (60 ml / 2 oz) milk
• 1 standard (50 g) egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• vegetable oil for brushing griddle
• 8 tablespoons miniature chocolate chips

Instructions

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).
4. Whisk in egg, butter, and vanilla.
5. Add wet ingredients to dry ingredients and whisk until just mixed.
6. Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.
7. Increase heat to medium and generously brush skillet or griddle with oil.
8. When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.
9. Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.
10. When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.
11. Cook until pancakes are golden brown on remaining side.
12. Repeat, brushing skillet or griddle with oil.
13. Serve hot.

Variations

• Replace the miniature chocolate chips with chopped dark chocolate if you want larger melted pockets and a less even distribution through each pancake.
• Swap part of the all-purpose bleached flour for whole wheat pastry flour for a nuttier flavor and a slightly denser texture.
• Use kefir in place of the buttermilk for similar tang with a slightly looser batter.
• Leave out the miniature chocolate chips if you want plain buttermilk pancakes with a lighter, less sweet finish.

Tips for Success

• Warm the buttermilk and milk only to room temperature so the melted butter stays fluid when you whisk it in.
• Stop whisking the batter as soon as it is just mixed; overmixing makes the pancakes less tender.
• Use the water adjustment only if the batter looks too thick to pour cleanly from the measuring cup.
• Wait for the oil to start to spider before adding batter; that visual cue tells you the pan is hot enough for good browning.
• Add the miniature chocolate chips after the batter hits the griddle so they do not scorch directly on the pan.

Storage and Reheating

Cool the pancakes completely, then stack them with parchment or wax paper between layers in an airtight container. Store in the fridge for up to 3 days or freeze in a freezer-safe bag or container for up to 2 months.

Reheat refrigerated pancakes in a toaster or in a 350°F oven for 5 to 7 minutes until hot. Reheat from frozen in the toaster straight from the freezer, or warm them in a 350°F oven for 8 to 10 minutes; the microwave works in short bursts, but the texture stays softer.

FAQ

Can you use regular chocolate chips instead of miniature chocolate chips?

Yes. Regular chips work, but miniature chocolate chips spread more evenly and make flipping easier.

Why do you warm the buttermilk and milk first?

Room-temperature dairy mixes more smoothly with the melted butter and helps prevent the butter from clumping back into solid bits.

Can you make the batter ahead of time?

You will get better lift if you cook the batter soon after mixing. If you want to get ahead, combine the dry ingredients in advance and mix the wet ingredients just before cooking.

What can you use instead of buttermilk?

Kefir is the closest swap. You can also thin plain yogurt with milk until it pours like buttermilk, though the flavor will be a little less tangy.