Light and fluffy chocolate chip pancakes made with buttermilk and vanilla extract are a super easy, indulgent breakfast served with a pat of butter, maple syrup and fresh fruit.
Ingredients
The ingredients for chocolate chip pancakes are all pantry and fridge staples, making chocolate chip pancakes a possibility any day of the week. I use regular flour (all purpose flour) most often but I often substitute in oat flour or wholewheat flour which gives the pancakes a bit more texture.
- Flour. If you’d like to make these gluten free, use a gluten free flour mixture you like.
- Baking powder.
- Baking soda.
- Salt.
- Caster sugar. Granulated sugar can be substituted, caster sugar just dissolves into the batter easier.
- Buttermilk.
- Eggs.
- Oil/melted butter. I use canola oil most often as melting the butter is an extra step I often don’t have patience for but melted butter will definitely add more flavor.
- Vanilla extract. Optional.
- Chocolate chips. I like using a combination of dark chocolate and milk chocolate chips or chunks. Mini chocolate chips can also be used.
How to make chocolate chip pancakes
- Make the batter: In a large bowl whisk together the flour, baking powder, baking soda, salt and caster sugar. Whisk the buttermilk, eggs, oil/butter and vanilla together in a mixing jug or separate bowl then pour the wet ingredients into the dry ingredients. Mix until the batter is smooth then add the chocolate chips and fold in.
- Cook the pancakes: Heat a large, non-stick frying pan or skillet over medium heat. Drop spoonfuls of batter into the warm pan and allow to cook for 1-2 minutes, or until small bubbles start to form on the surface of the pancakes and the edges turn matte. Carefully flip the pancakes over with a spatula. Cook for another minute until golden brown on both sides then remove from the pan. Repeat with the remaining batter.
- Serve: Stack the pancakes on a serving plate then add a pat of butter. Pour over maple syrup and serve as is or with fresh fruit of your choice like strawberries, bananas or blueberries.
Can I make pancake batter ahead?
Pancake batter is great to make the night before. Make the batter as instructed then transfer to an airtight container and place in the fridge overnight. Remove the batter from the fridge 30 minutes before cooking and if it’s a little stiff, add a few tablespoons of milk and mix until smooth. Leftover pancakes can be covered and refrigerated for up to 2 days or frozen for up to 3 months. To reheat pancakes, place the pancakes on a microwaveable plate and microwave in 30 second intervals until hot throughout.
Pancake recipes
Chocolate Chip Pancakes
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp caster sugar
- 2 cups buttermilk
- 2 eggs
- 2 tbsp canola oil / melted butter
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, salt and caster sugar.
- Whisk the buttermilk, eggs, oil/butter and vanilla together in a mixing jug or separate bowl then pour the wet ingredients into the dry ingredients.
- Mix until the batter is smooth then add the chocolate chips and fold in.
- Heat a large, non-stick frying pan or skillet over medium heat.
- Drop spoonfuls of batter into the warm pan and allow to cook for 1-2 minutes, or until small bubbles start to form on the surface of the pancakes and the edges turn matte.
- Carefully flip the pancakes over with a spatula. Cook for another minute until golden brown on both sides then remove from the pan.
- Repeat with the remaining batter.
- Stack the pancakes on a serving plate then add a pat of butter.
- Pour over maple syrup and serve as is or with fresh fruit of your choice.
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