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Recipe: Chocolate Chip Buttermilk Pancakes

Authoradmin
DifficultyBeginner

Pancakes are always the hero at any breakfast or brunch table. Serve these up and you will be everyones hero too. 

These Chocolate Chip Buttermilk Pancakes are always the hero at any breakfast or brunch table. Serve these up and you will be everyones hero too! Get the recipe on MarlaMeridith.com 
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 cups unbleached all-purpose flour
 3 tablespoons granulated sugar
 1 1/2 teaspoons baking powder
 1 1/2 teaspoons baking soda
 1 tsp kosher salt
 2 1/2 cups buttermilk
 2 large eggs
 3 tbsp unsalted butter, melted
 1 tsp pure vanilla extract
 2/3 cup mini semi-sweet chocolate chips
 unsalted butter, vegetable, canola or coconut oil for the pan
 pure maple syrup and butter for serving
1

In a large bowl, whisk together dry ingredients, excluding chocolate chips.

2

In another bowl whisk together the wet ingredients.

3

Make a well in the center of the dry ingredients, pour the egg mixture in the mixture. Fold everything together with a spatula, do not over mix. Fold in the chocolate chips.

4

Melt a pat of butter over in a large cast iron skillet or griddle over medium-low heat. Add 1/3 cup of the batter. Cook 2-4 minutes until the pancake is bubbling on the top and the edges are golden brown. If you cook two at a time be sure they do not touch. Flip and cook until the other side is lightly browned about a minute. Add butter or oil to the pan as needed to cook the rest of the pancakes. You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

5

Serve with warmed maple syrup and butter.

Ingredients

 2 cups unbleached all-purpose flour
 3 tablespoons granulated sugar
 1 1/2 teaspoons baking powder
 1 1/2 teaspoons baking soda
 1 tsp kosher salt
 2 1/2 cups buttermilk
 2 large eggs
 3 tbsp unsalted butter, melted
 1 tsp pure vanilla extract
 2/3 cup mini semi-sweet chocolate chips
 unsalted butter, vegetable, canola or coconut oil for the pan
 pure maple syrup and butter for serving

Directions

1

In a large bowl, whisk together dry ingredients, excluding chocolate chips.

2

In another bowl whisk together the wet ingredients.

3

Make a well in the center of the dry ingredients, pour the egg mixture in the mixture. Fold everything together with a spatula, do not over mix. Fold in the chocolate chips.

4

Melt a pat of butter over in a large cast iron skillet or griddle over medium-low heat. Add 1/3 cup of the batter. Cook 2-4 minutes until the pancake is bubbling on the top and the edges are golden brown. If you cook two at a time be sure they do not touch. Flip and cook until the other side is lightly browned about a minute. Add butter or oil to the pan as needed to cook the rest of the pancakes. You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

5

Serve with warmed maple syrup and butter.

Recipe: Chocolate Chip Buttermilk Pancakes

~ Marla Meridith

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