Extra Fluffy Chocolate Chip Pancakes

Is there anything more fun and comforting than pancakes on a weekend morning?  Before you answer that. Let’s get more specific. Fluffy Chocolate Chip Pancakes. Saturday Morning. Still in your pajamas. Maybe its even snowing outside? You with me? I’ve never been one to snub the classic Bisquick pancakes, but these Extra Fluffy Chocolate Chip Pancakes are SOOOO worth making from scratch.

The key to making these pancakes extra thick and fluffy is we let our milk sit with a little vinegar first. This creates our own DIY buttermilk. While your milk is sitting, go ahead and mix up your dry ingredients. Mix it all up and you’ll be left with a very thick batter ready to use.

Don’t forget to melt some butter on your skillet or griddle (even if it’s non stick!). This adds extra buttery flavor and gives the pancakes a yummy golden brown crust. Once golden brown on one side and bubbles are forming on the top, go ahead and give the bad boys a flip and finish cooking the other side!

Serve up with some extra butter and maple syrup and breakfast is served! But, honestly, I won’t even judge if you eat these pancakes plain. They are that good! I like a hearty serving of pancakes, so for us this serves about 2-3 people. But, if you’re having these pancakes alongside something else for breakfast then they’ll probably serve more like 4 people.

This recipe is featured in a roundup of Best Buttermilk Recipes. Check it out!
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Extra Fluffy Chocolate Chip Pancakes

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• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Simple, staple Fluffy Chocolate Chip Pancakes. But made EXTRA thick and fluffy thanks to our DIY buttermilk. And did I mention the chocolate chips? Your weekend mornings just got a serious upgrade. Recipe at KathleensCravings.com

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Scale 1x2x3x

Ingredients

• 3/4 cup Milk
• 2 tablespoons white vinegar
• 1 cup all purpose flour
• 2 tablespoons white granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter (melted. Plus additional butter to grease skillet)
• 1/2–3/4 cup chocolate chips (for your desired level of chocolate chips :))
• maple syrup and butter (for serving)

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Instructions

1. Mix the vinegar and milk together and let sit for a couple of minutes while you prepare the other ingredients.
2. In a medium to large bowl, whisk together they dry ingredients (flour, sugar, baking powder, baking soda, and salt.
3. Mix in the egg and melted butter to the milk mixture and pour the wet ingredients into the dry. Stir everything together. The batter will be VERY thick and fluffy. Fold in the amount of chocolate chips according to your taste.
4. Heat a large skillet or griddle over medium heat. Melt a little butter in the hot pan to grease.
5. Cook the pancakes. Pour about 1/3 cup of the batter onto the hot, greased pan. Spread around a bit so they are somewhat flat (they will be thick!). Cook until the edges start to firm and bubbles form on the top. You can also peek under the pancake to see if they are golden brown. When ready, flip and cook for another minute or two until cooked through and golden brown on both sides.
6. Serve and enjoy! Don’t forget a little pat of butter on top and lots of maple syrup. Enjoy!

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Notes

These pancakes are THICK. If you don’t want them as thick and fluffy (I promise we can still be friends), then use 1 cup of milk instead of the 3/4 cup.

Recipe adapted from AllRecipes

• Category: Breakfast
• Cuisine: American