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Buttermilk Chocolate Chip Pancakes

Total Time

Prep/Total Time: 20 min.

Makes

16 pancakes

At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
Buttermilk Chocolate Chip Pancakes Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 2/3 cup miniature semisweet chocolate chips

Directions

  1. In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
  2. Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

2 pancakes: 291 calories, 13g fat (4g saturated fat), 49mg cholesterol, 487mg sodium, 37g carbohydrate (12g sugars, 2g fiber), 7g protein.

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