Ingredients
Pancake Batter
- 2 cups all-purpose flour (or a Bob’s Red Mill 1:1 gluten-free flour blend)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs
- 2 tbsp maple syrup (plus more for serving)
- 2 tsp vanilla extract
- 3 tbsp melted butter (plus more for cooking)
- ½ tsp fine sea salt
- 2 cups buttermilk (see notes for a vegan version)
- ½-¾ cup chocolate chips
For Serving
- Maple syrup
- Chocolate syrup
- Yogurt
- Nut butter
- Berries
- Fresh fruit
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, maple syrup, vanilla extract, melted butter, and fine sea salt until well combined, creating a smooth base for your batter.
- Add Buttermilk: Pour in the buttermilk and whisk again until the mixture is fully blended, ensuring a creamy and consistent batter.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Fold in Chocolate Chips: Fold the chocolate chips into the batter evenly, then set the batter aside to rest briefly while you prepare to cook.
- Heat Pan: Heat about a teaspoon of butter in a large skillet or griddle over medium-high heat to get it hot enough for cooking without burning the butter.
- Cook Pancakes: Spoon the batter into the pan to form pancakes, making sure not to overcrowd the pan. Cook 3 to 4 pancakes at a time, depending on size, to allow easy flipping.
- First Side Cooking: Cook the pancakes for 2-3 minutes or until the edges are slightly set and bubbles begin to form on the surface, indicating readiness to flip.
- Flip Pancakes: Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side until they turn a golden brown color.
- Repeat Cooking: Repeat the cooking process with the remaining batter, adding more butter to the pan as needed to prevent sticking and enhance flavor.
- Keep Warm: To keep cooked pancakes warm, place them on a baking sheet in a preheated oven at 200°F (90°C) while you finish cooking the rest of the batch.
- Serve: Serve the pancakes warm topped with maple syrup, yogurt, fresh berries, or your favorite toppings, and enjoy your homemade chocolate chip pancakes!
Notes
- For a vegan version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar and replace eggs with a flax or chia egg.
- Do not overmix the batter; some lumps are okay to ensure fluffy pancakes.
- Adjust the amount of chocolate chips according to your preference for sweetness.
- Keep pancakes warm in the oven to serve all at once without losing heat or texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
