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.
- Measure out the buttermilk into a separate mixing bowl or large measuring cup.
- Slowly whisk in melted butter until well incorporated; it’s okay if a few lumps remain.
- Add eggs and vanilla extract, whisking until well combined.
- Pour the wet ingredients into the dry, gently folding until halfway mixed, then add chocolate chips and fold until no dry flour remains. Allow the batter to rest.
- Warm a skillet over medium heat for several minutes until hot.
- Brush the pan with cooking oil or melt a small pat of butter to coat the surface.
- Scoop pancake batter into the pan, about ½ cup per pancake, adjusting size as preferred.
- Cook until edges look set and bubbles form in the batter, then flip and cook until golden brown.
- Remove pancakes to a plate and repeat with remaining batter, greasing the pan as needed.
- Serve warm with butter and maple syrup, or your favorite toppings.
Notes
You can substitute buttermilk with a mixture of milk and vinegar if needed.
For fluffier pancakes, let the batter rest for 10-15 minutes before cooking.
Adjust the cooking time based on desired thickness of pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.