Chocolate Chip Pancake Recipe

5 from 1 vote

Delicious Chocolate Chip Pancake Recipe are made with mini chocolate chips and buttermilk, balanced perfectly between crisp and soft.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Brunch

Cuisine: American, Vegetarian

Keyword: chocolate chip pancake recipe, chocolate chip pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $4.12

Equipment

Large pan nonstick, or electric griddle

Ingredients

Wet Ingredients

8 tablespoons unsalted butter divided, see note 1
1 tablespoon white vinegar
1 cup + 3 tablespoons whole milk room temperature
1 teaspoon vanilla extract
1 large egg room temperature

Dry Ingredients

1-1/4 cups flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon optional
1 teaspoon cornstarch optional
1/2 cup mini chocolate chips
Syrup see note 2

US - Metric

Instructions

Start by melting 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temperature. Make sure milk and egg are at room temperature, otherwise the butter will clump.
Pour white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle. Add in egg and vanilla. Whisk until smooth.
In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and melted butter right on top of dry ingredients, scrape with a spatula to get every bit. Whisk no longer than 30 seconds; some lumps are ok! Add chocolate chips and gently fold in. Let batter sit 10 minutes.
Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, grab the remaining 3 tablespoons butter with tongs and rub across the griddle. Use a paper towel to gently wipe off some of the butter.
Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4-inch circle. You can coax it with a spoon if it doesn’t. Cook until you see bubbles spread across the pancake. Use a thin metal spatula to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancakes or butter is burning, lower heat.
Wipe down the pan or griddle with a paper towel. Rub the butter across the pan again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 3.
Serve pancakes as soon as possible with toppings of choice.

Notes

Note 1: This recipe calls for 8 tablespoons of butter. 5 tablespoons are melted for the batter. The remaining 3 tablespoons can be used to grease the pan for cooking the pancakes.

Note 2: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat; stir in 1 tablespoon vanilla extract.

Note 3: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet or griddle, place it on the cooling rack in a single layer. Put pan in a 200°F oven as you cook more pancakes.

Storage: Let pancakes cool, then stack with wax paper between each. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.

Nutrition