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
- 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)
- Mix the vinegar and milk together and let sit for a couple of minutes while you prepare the other ingredients.
- In a medium to large bowl, whisk together they dry ingredients (flour, sugar, baking powder, baking soda, and salt.
- 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.
- Heat a large skillet or griddle over medium heat. Melt a little butter in the hot pan to grease.
- 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.
- Serve and enjoy! Don’t forget a little pat of butter on top and lots of maple syrup. Enjoy!
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