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Buttermilk Chocolate Chip Pancakes Recipe

Name: Brunch By De Martinos Buttermilk Chocolate Chip Pancakes Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt; 2 cups buttermilk; 2 to taste large eggs; 4 tbsp unsalted butter, melted and cooled; 1 tsp vanilla extract; 0.75 cup mini semisweet chocolate chips; 1 tsp vegetable oil or neutral oil (for griddle); 0.25 cup semisweet chocolate chips (for sprinkling); 0.5 cup maple syrup; 4 tbsp unsalted butter (room temperature); 1 tbsp honey; 0.125 tsp pinch of salt (for whipped butter)

Inspired by Brunch By De Martino

Time35m

Serves4

Buttermilk chocolate chip pancakes topped with chocolate chips. Served with maple syrup and honey whipped butter.

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Ingredients

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Pancake Batter

2 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp fine salt

2 cups Buttermilk

2 to taste Large eggs

4 tbsp unsalted butter, melted and cooled

1 tsp Watkins vanilla extract

3/4 cup mini semisweet chocolate chips

1 tsp vegetable oil or neutral oil (for griddle)

Topping & Serving

1/4 cup semisweet chocolate chips (for sprinkling)

1/2 cup maple syrup

4 tbsp unsalted butter (room temperature)

1 tbsp Honey

1/8 tsp pinch of salt (for whipped butter)

Method

Pancake Batter

Prep dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and blended.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined — a few small lumps are fine. Avoid overmixing to keep pancakes tender.

Add chocolate chips

Fold in 3/4 cup mini semisweet chocolate chips gently so they are distributed throughout the batter.

Rest the batter

Let the batter rest at room temperature for 5 to 10 minutes. This hydrates the flour and helps the pancakes rise evenly.

Heat griddle

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C if using an electric griddle). Lightly brush or wipe the surface with the 1 tsp vegetable oil.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Sprinkle a few extra semisweet chocolate chips on each pancake immediately after pouring if you want melted chips on top. Flip and cook until the second side is golden brown, about 1 to 2 minutes more. Adjust heat as needed to prevent burning.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) on a baking sheet while you cook the remaining batter.

Honey Whipped Butter & Serving

Make honey whipped butter

In a small bowl, combine the room-temperature unsalted butter, honey, and a pinch of salt. Using a fork or a small hand mixer, whip until light, fluffy, and well combined, about 1 to 2 minutes. Taste and adjust honey or salt as desired.

Plate and top

Stack pancakes (2–3 per serving) on plates. Top immediately with a pat or dollop of honey whipped butter and a sprinkle of the reserved 1/4 cup semisweet chocolate chips so they warm and melt slightly on the stack.

Serve

Serve hot with maple syrup on the side for pouring. Recommend 1/4 cup maple syrup per person, more to taste. Enjoy immediately.