Chocolate Chip Pancakes Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Prepare wet ingredients

In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted cooled unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined — small lumps are fine. Over-mixing makes tough pancakes.

Add chocolate chips

Fold in 1 cup semisweet chocolate chips gently so they are evenly distributed but the batter remains aerated. Let the batter rest 5–10 minutes while you preheat the griddle; this helps the baking powder and soda activate.

Preheat a large nonstick skillet or griddle over medium heat until a drop of water sizzles and evaporates within a second or two (about 350°F if using an electric griddle). Lightly brush the surface with a little oil or melted butter.

For each pancake, pour 1/4 cup of batter onto the hot griddle, leaving room for spreading. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer to a warm oven (200°F) or a plate tented with foil while you finish the rest. Re-grease the griddle as needed between batches.

Combine 1/2 cup heavy cream and 4 oz chopped semisweet or dark chocolate in a small saucepan over low heat, stirring frequently until the chocolate melts and the mixture is smooth.

Remove from heat and whisk in 1 tablespoon unsalted butter, 1 teaspoon corn syrup (optional for shine), and 1/8 teaspoon fine salt until glossy. If too thick, thin with 1–2 teaspoons warm cream or milk. Keep warm until serving; rewarm gently if it cools and thickens.

Chill a mixing bowl and beaters briefly if possible. Pour 1 cup heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip at medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Stack pancakes (2–3 per serving), spoon warm chocolate sauce over the stack, and top with a generous dollop of whipped cream. Sprinkle with 2 tablespoons extra chocolate chips or shaved chocolate for garnish. Serve immediately.