Chocolate Chip Recipe

Mix dry ingredients

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

Mix wet ingredients

In a separate medium bowl whisk the buttermilk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a rubber spatula or wooden spoon until just combined — the batter should be slightly lumpy. Do not overmix to avoid tough pancakes.

Gently fold in the semisweet chocolate chips, reserving a small handful to sprinkle on top of pancakes as they cook.

Let the batter rest for 5 minutes at room temperature while you heat the pan. This allows the baking powder and soda to start activating and the batter to thicken slightly.

Preheat pan or griddle

Place a nonstick skillet or griddle over medium heat. Once hot, reduce heat to medium-low so pancakes cook evenly. Lightly grease the surface with a little of the unsalted butter or neutral oil, wiping away excess with a paper towel so it is just a thin film.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the skillet (adjust size as desired). If you reserved extra chocolate chips, sprinkle a few onto each pancake immediately. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

Flip carefully with a spatula and cook the second side until golden brown and cooked through, about 1 to 2 minutes more. Adjust heat as needed to avoid burning while ensuring pancakes cook through.

Transfer finished pancakes to a warm plate and keep loosely tented with foil while you cook remaining pancakes. Re-grease the pan as needed between batches.

Serve

Stack pancakes and serve immediately with maple syrup or a dusting of powdered sugar to taste. Optionally add extra chocolate chips, fresh fruit, or a pat of butter.