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Chocolate Chip Buttermilk Pancakes

Updated: May 26

These Chocolate Pancakes are the best pancakes to have for breakfast and brunch!

Total Time: 20 mins Prep Time:10 mins Cook Time: 10 mins

Chocolate Chip Buttermilk Pancakes


  • 2 Cups All Purpose Flour

  • ½ Cup Granulated White Sugar

  • 2 Teaspoons Baking Powder

  • 1 Teaspoon Baking Soda

  • ½ Teaspoon Kosher Salt

  • 1 ¾ Cups Buttermilk

  • ⅓ Cup Unsalted Butter

  • 2 Teaspoons Pure Vanilla Extract

  • 2 Large Eggs

  • 1 Cup Semi-Sweet Chocolate Chips


1. Combine & whisk Flour, Sugar, Baking Powder, Baking Soda, and Salt in a mixing bowl. Sift in Flour to remove clumps. Next, add in Buttermilk, melted Butter, Vanilla, and Eggs. Whisk ingredients together until batter is smooth. After batter is combined, add frozen Chocolate Chips and lightly fold in. Let the batter rest for 5-10 minutes before cooking.

2. Heat a non-stick pan or griddle on medium-low heat. Add in about 1 tablespoon of butter. Once butter is melted, add in 1⁄3 cup of batter onto the pan and spread into a circle. For each new batch of Pancakes I recommend you to add additional Butter on to the cooking surface.

3. While cooking pancakes, a rule of thumb is to keep an eye on the top of the pancake batter side, that is uncooked, for bubble pocket formations and cooking side appears gold brown. This indicates that the side cooking is ready to be flipped. Pancakes should take about 1-2 minutes to cook each side. Keep eye on pancakes while cooking.

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