Chocolate chip Pancakes

Moist and fluffy chocolate chip pancakes are easy to make. Buttermilk is the key ingredient for the most tender pancakes.

Course Breakfast, brunch

Prep Time 10

Cook Time 30

Servings pancakes

Calories 332kcal

Make sure the ingredients are at room temperature (especially the wet) for even mixing.
In a mixing bowl or pyrex jug, mix buttermilk, eggs, melted butter, and vanilla extract.
In another large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt. The idea is to incorporate all the ingredients and also make the mix airy.
Add the wet mixture to the dry ingredients. Using a spatula fold everything until it is just about 3/4th mixed.
Fold in the chocolate chips. don't overmix. A few small dry lumps of flour are absolutely fine.
Cover and let the batter rest for 7-8 minutes. ( this will create small air pockets and helps to make the pancakes light and fluffy)
While the batter is resting, heat a griddle/skillet on medium heat. Lightly brush with melted butter.
Using a measuring cup or a large ice cream scoop spoon about 1/4 cup- 1/3 cup of batter into the skillet. Reduce the flame to low-medium and cook for about 3 minutes. ( you can sprinkle more chocolate chip on top before the batter sets, if you wish).
Use a spatula to gently flip the pancake ( try not to slap the pancake hard while flipping) and cook for another 1-2 minutes.
Serve pancakes warm with butter and maple syrup, if desired.