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Chocolate chip pancakes with whipped cream and chocolate sauce
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The Best Chocolate Chip Pancakes

Start your morning off right with these incredibly soft and fluffy chocolate chip pancakes. Quick and easy to make and filled with gooey, melty chocolate, they’re sure to become an instant family favorite.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 pancakes
Calories 316kcal
Author Tracy

Equipment

Ingredients

  • 4 large eggs
  • 4 cups (480g) all-purpose flour measured by weight or using the spoon and sweep method*
  • ½ cup (100g) granulated sugar
  • 1 tablespoon + 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 cup chocolate chips
  • Cooking spray or a little butter for greasing the skillet

Instructions

  • If you are planning to serve all the pancakes at once, preheat your oven to 200°F to keep the pancakes warm between batches.
  • Separate out egg whites from yolks, dropping the whites into a small mixing bowl and reserving the yolks in any small container to use later in the recipe. Set both aside.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate, large bowl, combine buttermilk, the egg yolks, melted and slightly cooled butter, and vanilla. Whisk until smooth.
  • Pour the flour mixture into the bowl of wet ingredients and stir until just mixed and there is no dry flour at the bottom of the bowl. The batter will look very thick at this point.
  • Use a handheld electric mixer starting on low and working up to high to beat the egg whites until stiff peaks form (when beaters are lifted out, the whites should stand straight up without curling over at the tips or collapsing)
  • With a rubber spatula, gently fold the egg whites into the batter. Do not over-mix or you risk deflating the egg whites.
  • Fold in the chocolate chips.
  • Heat an electric griddle to 325°F or a large skillet over medium heat.
  • Once your cooking surface is hot, lightly grease it with cooking spray or butter. Evenly space out slightly heaping ⅓ cups of batter. Cook until bubbles begin to form on the tops of the pancakes and and then flip and cook until done.
  • If needed, place the pancakes on a cookie sheet in the oven to keep them warm. Repeat with remaining batter.
  • Add your favorite toppings, serve, and enjoy!

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 (spoon flour into your measuring cup, swipe excess off with the flat of a knife).
*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.
*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.

Nutrition

Serving: 1pancake | Calories: 316kcal