Chocolate Chip Buttermilk Pancakes

Chocolate Chip Pancakes with mini chocolate chips are sure to please everyone for a special occasion or any day.  

Buttermilk Chocolate Chip Pancakes

These melt in your mouth chocolate chip pancakes are rich, buttery, light and fluffy, and incredibly easy to make.  Top them with whipped cream and fresh fruit, then drizzle with warm pure maple syrup.

We love pancakes at our house, but when special occasions come, we pull out all the stops. Birthdays and sleepovers are some of our favorites.

My buttermilk chocolate chip pancakes are fluffy, sweet, with the tang of buttermilk seeping through, making them the perfect morning dream come true.

What I love about making pancakes is that there are no crazy ingredients to come up with.  I primarily need to ensure my buttermilk is fresh.  I use full-fat buttermilk in my pancake recipe, yielding the most tender pancakes.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR CHOCOLATE CHIP BUTTERMILK PANCAKES

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Chocolate Chip Buttermilk Pancakes, along with similar recipe ideas you can try.

Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.

TIPS AND TIDBITS TO MAKE THE MOST DELICIOUS CHOCOLATE CHIP PANCAKES

Use full-fat buttermilk.  The full-fat buttermilk keeps the batter thick and luscious, making the pancakes tender.

Use mini chips.  Chocolate chips have a high resistance to heat, so the mini chocolate chips are less likely to burn.  Rather than mixing them in the batter, sprinkle a few on the pancake just before flipping it.  Add a few more when serving the pancakes.

Room temperature.  Start with buttermilk and eggs at room temperature.  They are easier to incorporate and will yield a fluffier batter. 

Don't overmix.  The batter should be slightly lumpy.  Overmixing will yield flat pancakes.

Let the batter rest.  Letting the batter rest for a few minutes allows the leavening agents to activate and do their work.

Test the pancakes.  Add a teaspoon of oil to the pan or spray with cooking spray. You can test whether the pan is hot enough by adding a few drops of water. If or when the drops start to dance, it is hot enough.

Runny batter.  If the batter spreads too much, add a tablespoon of flour at a time, stirring between additions, until the right consistency is reached.

Thick batter.  If the batter is too thick and will not spread at all, add a little whole milk or water.

Flat pancakes.  The baking powder may be old. Add 1/2 teaspoon more baking powder.

WHAT YOU NEED TO MAKE CHOCOLATE CHIP PANCAKES

Large batter bowl

Wire Whisk
Non-stick skillet
Spatula for flipping pancakes
Whole eggs
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Buttermilk
Butter
Vanilla
Semi-sweet mini chocolate chips
And any add-ons

HOW TO MAKE CHOCOLATE CHIP PANCAKES

In a large bowl, beat eggs. Add buttermilk, butter, and vanilla and mix well.

Add flour, sugar, baking powder, baking soda, and salt.

Mix well until a smooth consistency, yet a little lumpy.

Heat the griddle or pan over medium heat.

Add a teaspoon of oil to the pan or spray with cooking spray. You can test whether the pan is hot enough by adding a few drops of water.

If or when the drops start to dance, it is hot enough.

Pour about 1/4 cup of the batter onto the griddle, depending on how big you want the pancakes.

Cook on the first side until bubbles come to the surface and start to pop. Sprinkle a few of the mini chocolate chips on the pancake just before flipping.

Flip the pancake over with a spatula and cook until golden brown.

Repeat until all the batter is gone.

Place cooked pancakes in a 200 degree F. oven until ready to serve.

WHERE YOU WILL SEE THIS RECIPE

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MORE SIMILAR RECIPES

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Overnight French Toast

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Originally published September 2009.  Updated May 2023.