Perfectly Sweet Chocolate Chip Pancakes
There’s nothing quite like the aroma of freshly made Perfectly Sweet Chocolate Chip Pancakes wafting through your kitchen. In just 20 minutes of prep and 20 minutes of cooking, you can treat yourself to a breakfast that’s both indulgent and comforting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 10oz/280g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 2 cups buttermilk 16 floz/ 1/2 litre/480ml
- 2 large eggs
- 1 teaspoon vanilla extract optional
- 4 tablespoons butter 2oz/57g, melted
- 1 cup semi-sweet chocolate chips 6oz/170g
Instructions
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a separate measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. The secret to thick, fluffy pancakes is not to over mix. Stir it enough times to spell P.A.N.C.A.K.E, and then stop.
- Lastly, fold in the melted butter and chocolate chips. Resist the urge to continue to mix, lumps are perfectly fine.
- Put a non-stick frying pan or griddle on medium-low heat and allow a few minutes to warm.
- Spoon one big, heaping spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes to brown the pancakes. Enjoy hot from the griddle with butter and maple syrup.
Tried this recipe?Let us know how it was!