Fluffy Buttermilk Chocolate Chip Pancakes are whipped up in minutes for a family-favorite breakfast for every occasion!
Buttermilk Chocolate Chip Pancakes are a breakfast go-to in our house! They are extra special with a side of bacon and sausage and some fresh squeezed orange juice or Orange Julius.
STudded with chocolate!
We LOVE breakfast at our house. We often eat breakfast for dinner, since we can’t get enough.
I’m always looking for fun and delicious breakfast recipes, and pancakes are always a go-to. You can change them up and top them with your favorites.
These chocolate studded pancakes will wow the kids, but are loved by adults as well!! They are tender, delicious, and the buttermilk adds something extra special.
Whip these tasty flap jacks up for a special occasion, or to make any day a celebration. Top it off with our Buttermilk Syrup for a real breakfast treat!
whipping up homemade pancakes
DRY INGREDIENTS. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.
WET INGREDIENTS. In a separate bowl, beat buttermilk, milk, eggs melted butter and vanilla together.
COMBINE. Using a wooden spoon, mix the wet and dry ingredients together until just combined.
CHOCOLATE CHIPS. Fold chocolate chips into pancake batter. Don’t overmix! There will probably be flour lumps, which is okay.
COOK + ENJOY. Pour ½ cup of batter at a time onto a lightly greased, heated griddle on MED-HIGH heat. Cook until golden brown on both sides and serve warm. ENJOY!
- Drizzle with Cinnamon Buttermilk Syrup
- Dust with powdered sugar
- Go with classic butter and maple syrup
- Spread on a little Nutella or peanut butter
- Add a dollop of Whipped Cream
- Pour on a healthy serving of Buttermilk Syrup
Room temperature. Start with the eggs, milk and buttermilk at room temperature. They incorporate so much easier and yield a fluffier batter.
Do not over-mix the batter as it causes a denser, tougher batter. Don’t worry if the batter has a few lumps, it will cook just fine.
Let the batter rest for a few minutes after mixing to let the leavening ingredients work their magic and make the batter light and fluffy.
Test pancakes. Make 1 or 2 test pancakes and adjust the heat. If the pancakes burn, but have a runny center, then turn down the heat.
Runny batter. If your batter is too runny and spreads out too much, just add a bit more flour.
Thick batter. If the batter is too thick and doesn’t spread at all, add a bit more water or milk.
Flat pancakes. When the pancake spreads fine, but doesn’t rise, add a bit of baking powder.
- Test pancakes. Make 1 or 2 test chocolate chip buttermilk pancakes and adjust the heat. Once you flip the pancake, the cooked side should be an even golden brown. If the pancakes burn, but have a runny center, then turn down the heat.
- Bubbles. Don’t flip the pancake until little bubbles appear on the top of the batter and the edges turn golden. The first side will take 2-3 minutes and the second side should only need about 90 seconds.
- Don’t press down on the pancakes with the spatula. It doesn’t help it cook any faster and just makes them flat.
Chocolate chips. Milk Chocolate Chips are a family favorite, but you can use:
- semi-sweet chocolate chips
- dark chocolate
- mini chocolate chips
- white chocolate chips
- peanut butter chips
- cinnamon chips
- butterscotch chips
Whole wheat flour. Replace all or half of the all purpose flour with whole wheat flour. If you do, I suggest using whole white wheat flour. You will also need 1-2 teaspoons more milk.
Buttermilk. Using buttermilk in pancakes does a couple of things.
- First, it helps activate the baking powder and baking soda. These two ingredients are what allows the batter to rise.
- The acidity from buttermilk also breaks down the strands of gluten, yielding a more tender pancake.
- Finally, buttermilk gives a bit of a tangy flavor to the fluffy buttermilk pancakes. If you can, use the real thing. For a substitute, use lemon juice or vinegar to make a Buttermilk Substitute.
STORE. Whether you want to make these ahead of time or store leftovers, pancakes can be stored in a plastic bag for 2-3 days at room temperature.
FREEZE. They can also be stored in the freezer for 1-2 months. I have a great post all about How to Freeze Pancakes that you can check out for more info.
- Microwave – This is good for small batches of pancakes. Stack 1-5 cakes on a microwave safe plate and heat for 20 seconds for one pancake, adding 10 seconds for each additional one. The toaster is another great appliance to use when only reheating a few pancakes.
- Oven – The oven is your best option for reheating a large amount of pancakes. Put several pancakes flat on a baking sheet and cover with tinfoil. Bake at 350°F for 10 minutes (it may be less time if pancakes are not frozen).
Leftover Batter: If you don’t use all the batter, cover and store in the fridge for 1-2 days. Give it a good mix before pouring. If they don’t rise as expected, add a bit more baking powder.
For More Pancake Recipes, try:
Buttermilk Chocolate Chip Pancakes
- 3 cups flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- ⅓ cup butter melted
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, beat buttermilk, milk, eggs melted butter and vanilla together.
- Using a wooden spoon, mix the wet and dry ingredients together until just combined.
- Fold in chocolate chips. Don't overmix! There will probably be flour lumps which is okay.
- Pour ½ cup of batter at a time onto a lightly greased, heated griddle on MED-HIGH heat.
- Cook until golden brown on both sides and serve warm. ENJOY!
- When cooking the pancakes the first side takes about 2 ½ – 3 minutes to cook, then flip and the second side takes about 1 ½ minutes.