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Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar, firmly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 ¼ cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, measure out the buttermilk.
- Slowly whisk in the melted butter until combined (it's okay if the mixture is a bit lumpy).
- Add eggs and vanilla extract to the buttermilk mixture and whisk until well incorporated.
- Pour the wet ingredients into the dry ones and gently fold them together until halfway mixed; then add the chocolate chips and fold until just combined with no flour streaks remaining. Set aside to rest.
- Heat a skillet over medium heat for several minutes.
- Brush the pan with cooking oil or melt a small pat of butter across the surface.
- Scoop pancake batter into the pan, adjusting portion size as desired (about ½ cup is recommended).
- Cook until edges look set and bubbles form in the batter, then flip and continue cooking until golden brown.
- Transfer to a plate and continue until all batter is used, greasing the pan between batches as needed.
- Serve warm with butter and maple syrup or your favorite toppings.
Notes
Ensure the buttermilk is not low-fat for the best results.
Resting the batter allows the pancakes to become fluffier.
Adjust cooking time for pancake size; smaller pancakes may cook quicker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg