These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! DIY buttermilk is the star of the show using just milk and vinegar!
If you don't have milk on hand, you can make these homemade pancakes without milk instead. I love completing a pancake breakfast with crispy air fryer bacon and lots of fresh fruit.
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Ingredients:
- Milk - Nonfat, 2%, or Whole
- White Vinegar
- All Purpose Flour
- White Granulated Sugar
- Baking Powder, Baking Soda, and Kosher Salt
- Egg
- Butter
- Chocolate Chips
- For Serving - Maple Syrup, Butter, Chocolate Chips
Variations and Substitutions
Instead of chocolate chips, try these other add-ins!
- Blueberry Pancakes - Add ~1 cup blueberries or other chopped berries
- Fruity Pancakes - Try swirling in about ¼ cup of your favorite jam or jelly to the batter.
- Lemon - Add a teaspoon of fresh lemon zest
Frequently Asked Questions
Once bubbles are forming on the top, the pancakes should be ready to flip. bottom and it should be nice and golden brown. If the bottom is getting too dark before bubbles are forming, turn down your heat.
Using buttermilk instead of regular milk along with the baking powder helps make extra fluffy pancakes.
Recipe Tips
- Don't Over Mix - When mixing the batter, you want to mix until just combined and mostly smooth. If you over mix the batter then the pancakes won't be as soft and fluffy.
- Preheat Pan Fully - In order to get that beautiful golden brown color, make sure you fully preheat the pan to medium. If the pan is too hot they will burn, but too low of heat and they will cook before getting nice and brown.
- Keep Warm in the Oven - Place the cooked pancakes on a wire rack or parchment paper lined baking sheet and keep in the oven on the lowest setting to keep warm while you finish cooking the batch.
- Serving Ideas - I like to set out different toppings such as fresh berries, extra butter, maple syrup, and whipped cream.
Leftovers and Freezing
Leftovers: Cooked and cooled pancakes can be stored in an airtight container in the fridge for up to 4 days. Or they can be flash frozen on a sheet pan and transferred to freezer bags before being frozen for up to 3 months.
Reheating – You can reheat pancakes in the microwave but for best results I recommend using the oven (350 degrees F for about 4 minutes until warmed).
Related Recipes
Recipe inspired and adapted from AllRecipes.
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PrintRecipe
Extra Fluffy Chocolate Chip Pancakes
These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! DIY buttermilk is the star of the show using just milk and vinegar!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup Milk
- 2 tablespoons White Vinegar
- 1 cup All Purpose Flour
- 2 tablespoons White Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Egg
- 2 tablespoons Unsalted Butter, melted. Plus additional to grease.
- ¾ cup Chocolate Chips
- Maple Syrup and Butter, for serving
Instructions
- Make Buttermilk. Mix the vinegar and milk together and let sit for a couple of minutes while you prepare the other ingredients. It will thicken and become slightly curdled.
- Mix Dry Ingredients. In a medium to large bowl, whisk together the dry ingredients - flour, sugar, baking powder, baking soda, and salt.
- Mix Batter. Mix the egg and melted butter into 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 chocolate chips.
- Heat Skillet or Griddle. Heat a large skillet or griddle over medium heat. Melt a little butter to grease.
- Cook the Pancakes. Pour about ⅓ cup of the batter onto the hot, greased pan. Spread around a bit so they are somewhat flat. 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! Serve with maple syrup, additional butter, and even extra chocolate chips.
Notes
Leftovers: Leftover pancakes can be stored in an airtight container in the fridge for about 3 days. Or frozen in an airtight bag for up to 3 months.
Nutrition
- Serving Size: ½ of the recipe
- Calories: 759
- Sugar: 55.6 g
- Sodium: 707.7 mg
- Fat: 30.6 g
- Carbohydrates: 110.1 g
- Protein: 16.8 g
- Cholesterol: 125.4 mg
Keywords: Chocolate Chip Pancakes, Fluffy Chocolate Chip Pancakes, Fluffy Pancakes, Homemade Buttermilk Pancakes
Katie says
These were the best pancakes!
★★★★★