Chocolate Chip Pancakes

There’s nothing quite like starting your day with a stack of warm, fluffy Chocolate Chip Pancakes. I remember the first time I made them for my family – the smell wafting through the house drew everyone to the kitchen, each person wearing a sleepy grin. As the pancakes sizzled on the griddle, I felt like a magician, conjuring up a delicious breakfast that would become a cherished family tradition. These pancakes are not just a meal; they’re an experience, a moment to gather around the table and enjoy each other’s company. Whether it’s a sunny Saturday morning or a special occasion, Chocolate Chip Pancakes always bring smiles and satisfaction.

Ingredients Overview for Chocolate Chip Pancakes

The ingredients for Chocolate Chip Pancakes are simple yet essential for achieving the perfect texture and flavor. Each component plays a crucial role, making these pancakes a delightful treat. The combination of all-purpose flour, eggs, and buttermilk creates a beautifully fluffy batter, while chocolate chips bring a sweet surprise in every bite.

• 4 large eggs: Essential for structure and richness.
• 4 cups all-purpose flour: The base of the pancakes, providing necessary gluten for fluffiness.
• ½ cup granulated sugar: Sweetens the batter, balancing out the richness of the eggs.
• 1 tablespoon and 1 teaspoon baking powder: Helps the pancakes rise and become fluffy.
• 2 teaspoons baking soda: Aiding in leavening and creating a light texture.
• 2 teaspoons table salt: Enhances the flavor of the pancakes.
• 3 cups buttermilk: Adds moisture and a slight tang to the batter.
• 6 tablespoons salted butter: Provides richness and flavor; melted and cooled.
• 2 teaspoons vanilla extract: A touch of flavor that complements the chocolate.
• 1 ½ cups chocolate chips: The star of the show, adding a wonderful sweetness.
• Cooking spray or a little butter for greasing the skillet.

The Method for Chocolate Chip Pancakes

When it comes to making Chocolate Chip Pancakes, the process is easy and enjoyable. Let’s dive into the steps to create these fluffy delights!

1. First, if you’re planning to serve all the pancakes at once, preheat your oven to 200°F to keep them warm while you cook the rest. This step ensures that everyone enjoys their pancakes hot and fresh.
2. Separate the egg whites from the yolks. Drop the whites into a small mixing bowl and reserve the yolks in another container. Set both aside as we’ll use them in the batter later.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure it’s well combined, as this will create the backbone of your pancakes.
4. In a separate, large bowl, combine the buttermilk, reserved egg yolks, melted and slightly cooled butter, and vanilla. Whisk these ingredients together until they form a smooth mixture.
5. Pour the dry flour mixture into the wet ingredients. Gently stir until just combined. It’s important to not over-mix; a few lumps are perfectly fine. The batter will be quite thick at this point.
6. Now, take your handheld electric mixer and start on low to beat the reserved egg whites. Gradually increase the speed to high until stiff peaks form. This means when you lift the beaters out, the whites will stand straight up without collapsing.
7. With a rubber spatula, gently fold the beaten egg whites into the batter. This step incorporates air and creates a light texture, so be careful not to over-mix and deflate them!
8. Next, fold in the chocolate chips with a gentle hand. You want to distribute them evenly throughout the batter.
9. Heat your electric griddle to 325°F or a large skillet over medium heat. Once hot, lightly grease it with cooking spray or a bit of butter.
10. Using a ⅓ cup measuring cup, pour slightly heaping amounts of batter onto the hot cooking surface, spacing them out evenly. Cook until bubbles begin to form on the tops of the pancakes, then flip and cook until golden brown on both sides.
11. If you need to, place the pancakes on a cookie sheet in the oven to keep them warm while you repeat the process with the remaining batter.
12. Finally, it’s time to serve! Stack your pancakes high and add your favorite toppings. Enjoy your delicious Chocolate Chip Pancakes with family and friends!

Change It Up

While Chocolate Chip Pancakes are amazing as-is, there are numerous ways to elevate them. Here are some creative ideas to consider:

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in a toaster or microwave.
• Freezing: You can freeze pancakes by placing parchment paper between them, and then storing them in a freezer bag for up to two months. Pop them in the toaster for a quick breakfast!
• Pairing: Serve with fresh fruit like sliced bananas or berries to add a refreshing touch.
• Flavor Twists: Experiment with different flavored chips, such as peanut butter or butterscotch, to switch things up.
• Nutty Addition: Add chopped nuts like walnuts or pecans for an extra crunch.
• Vegan Option: Swap out eggs with a flaxseed mixture or applesauce to create a vegan pancake version.
• Flavorful Syrups: Try drizzling with maple syrup or honey for a sweet finish.

What to Serve Alongside Chocolate Chip Pancakes

When it comes to serving Chocolate Chip Pancakes, the options are endless! Here are some fantastic ideas to complement your delicious pancakes:

• Fresh Fruits: Pair with seasonal fruits like strawberries, blueberries, or sliced bananas for a refreshing balance to the sweetness.
• Yogurt: Serve topped with a dollop of Greek yogurt for a tangy contrast and added creaminess.
• Breakfast Meats: Offer delicious breakfast sausages or turkey bacon on the side for a savory addition.
• Nut Butters: Spread almond or peanut butter on top for a nutty flavor that pairs wonderfully with chocolate.
• Special Occasion Breakfast: These pancakes are perfect for birthdays or brunch gatherings, making them a delightful centerpiece.
• Seasonal Touch: Incorporate seasonal ingredients like pumpkin puree in the fall or fresh mint in the summertime for a unique twist.

FAQ

Conclusion

The Chocolate Chip Pancakes are not just about taste; they’re about bringing happiness to the breakfast table. Their fluffy texture and sweet chocolatey goodness create a memorable experience. I encourage you to whip up this recipe for your loved ones. Enjoy making and savoring these pancakes together; it’s a delightful way to start the day with joy.

Chocolate Chip Pancakes

The ultimate breakfast treat, Chocolate Chip Pancakes are fluffy, sweet, and loaded with chocolate. Perfect for any occasion, they're quick and easy to make. Whip them up today and enjoy a special breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16 pancakes

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 large Eggs
• 4 cups All-Purpose Flour Measured by weight or using the spoon and sweep method.
• ½ cup Granulated Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Baking Powder
• 2 teaspoons Baking Soda
• 2 teaspoons Table Salt
• 3 cups Buttermilk
• 6 tablespoons Salted Butter Melted and slightly cooled.
• 2 teaspoons Vanilla Extract
• 1 ½ cups Chocolate Chips
• Cooking Spray or a little Butter For greasing the skillet.

Equipment

• Handheld electric mixer
• Electric griddle

Method

 

1. First, if you’re planning to serve all the pancakes at once, preheat your oven to 200°F to keep them warm while you cook the rest. This step ensures that everyone enjoys their pancakes hot and fresh.
2. Separate the egg whites from the yolks. Drop the whites into a small mixing bowl and reserve the yolks in another container. Set both aside as we’ll use them in the batter later.
3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure it’s well combined, as this will create the backbone of your pancakes.
4. In a separate, large bowl, combine the buttermilk, reserved egg yolks, melted and slightly cooled butter, and vanilla. Whisk these ingredients together until they form a smooth mixture.
5. Pour the dry flour mixture into the wet ingredients. Gently stir until just combined. It’s important to not over-mix; a few lumps are perfectly fine. The batter will be quite thick at this point.
6. Now, take your handheld electric mixer and start on low to beat the reserved egg whites. Gradually increase the speed to high until stiff peaks form. This means when you lift the beaters out, the whites will stand straight up without collapsing.
7. With a rubber spatula, gently fold the beaten egg whites into the batter. This step incorporates air and creates a light texture, so be careful not to over-mix and deflate them!
8. Next, fold in the chocolate chips with a gentle hand. You want to distribute them evenly throughout the batter.
9. Heat your electric griddle to 325°F or a large skillet over medium heat. Once hot, lightly grease it with cooking spray or a bit of butter.
10. Using a ⅓ cup measuring cup, pour slightly heaping amounts of batter onto the hot cooking surface, spacing them out evenly. Cook until bubbles begin to form on the tops of the pancakes, then flip and cook until golden brown on both sides.
11. If you need to, place the pancakes on a cookie sheet in the oven to keep them warm while you repeat the process with the remaining batter.
12. Finally, it’s time to serve! Stack your pancakes high and add your favorite toppings. Enjoy your delicious Chocolate Chip Pancakes with family and friends!

Notes

• Correct flour measurement: is very important in this recipe as the batter is quite thick. For best results, measure by weight or the Spoon and Sweep Method.
• Buttermilk substitute: To substitute for the 3 cups of buttermilk, place 3 tablespoons of lemon juice (fresh or bottled) in your 1 cup measuring cup. Fill the rest of the way with milk and pour into a bowl. Add 2 additional cups of milk and allow the mixture to sit for 5 minutes to "sour" before using.
• No hand mixer: If you don’t have a hand mixer, instead of beating the egg whites until stiff peaks form, vigorously whisk them until they are very foamy and then fold the whites into the batter.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.