Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
Add-ins
- ½ cup mini chocolate chips (plus more for topping if desired)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a large bowl or large glass measuring cup until well combined.
- Add Wet Ingredients: Pour in the buttermilk, lightly beaten eggs, and vanilla extract into the dry mixture. Whisk just until combined, leaving some small lumps in the batter; do not overmix.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter evenly using a spatula, ensuring they are well distributed.
- Rest the Batter: Let the pancake batter rest at room temperature for 10 minutes to allow the flour to fully hydrate, which will result in fluffier pancakes.
- Preheat the Skillet or Griddle: Heat a large skillet or griddle over medium-high heat. Ensure it is hot enough to cook the pancakes evenly without sticking.
- Prepare the Cooking Surface: Lightly spray the skillet or griddle with non-stick cooking spray, or brush it with melted butter or oil to prevent sticking and enhance browning.
- Cook the Pancakes: Ladle about one third to one half cup of batter onto the skillet for each pancake. Spread slightly if needed, but avoid making them too thin.
- Flip When Bubbly: Cook the pancakes until small bubbles form on the surface and the edges look set, then flip them carefully. Continue cooking the other side until golden brown and cooked through.
- Serve Warm: Transfer the cooked pancakes to plates and serve immediately with butter and hot maple syrup, and additional chocolate chips if desired.
Notes
- Resting the batter is key to achieving fluffy pancakes.
- Use buttermilk for a tender texture and slight tanginess; regular milk can be substituted but will change the flavor and texture slightly.
- Adjust the heat as needed to prevent burning or undercooking.
- Optional toppings include fresh fruit, whipped cream, or nuts for extra flavor and texture.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
