These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! Making homemade pancakes is surprisingly easy, I promise. This recipe serves two so it’s perfect if you don’t want a huge batch, but it also doubles or even triples very well to make more. DIY buttermilk is the star of the show using just milk and vinegar!
Ingredients That You’ll Need:
- 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
Tips and Frequently Asked Questions:
What can I do with leftover pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for about 3 days. They can be reheated in the microwave or warmed in a skillet.
Can I freeze them?
Yes! You can place extra pancakes in an even layer on a baking sheet and flash freeze or you can layer the pancakes between pieces of wax paper to avoid sticking. Frozen pancakes can be stored in a ziptop bag with the air pressed out in the freezer for up to 3 months. To reheat – you can microwave them, warm in a skillet, or plain pancakes can even be placed into the toaster. I typically don’t toast chocolate chip pancakes to keep melted chocolate from getting in the toaster and smoking.
How can you tell when it’s time to flip pancakes?
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.
Recipe inspired and adapted from AllRecipes.
This recipe is featured in a roundup of Best Buttermilk Recipes. Check it out!
Print
Extra Fluffy Chocolate Chip Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These Chocolate Chip Pancakes are extra fluffy, tender, and guaranteed to be a family favorite! Making homemade pancakes is surprisingly easy, I promise. This recipe serves two so it’s perfect if you don’t want a huge batch, but it also doubles or even triples very well to make more. DIY buttermilk is the star of the show using just milk and vinegar!
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 Kosher Salt
- 1 Egg
- 2 tablespoons Unsalted Butter, melted. Plus additional to grease.
- 3/4 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 1/3 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.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Chocolate Chip Pancakes, Fluffy Chocolate Chip Pancakes, Fluffy Pancakes, Homemade Buttermilk Pancakes
Leave a Reply