Chocolate Chip Or Blueberry Pancakes Recipe
Make Chocolate Chip Or Blueberry Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter - All Pancakes
Chocolate Chip Option
Blueberry Option
For Cooking & Serving
Method
Batter - All Pancakes
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. A few small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest 5 minutes to allow the leaveners to start working and the flour to hydrate. If batter thickens too much, stir in up to 2 tablespoons extra buttermilk to reach a thick but pourable consistency.
Chocolate Chip Option
- 4
Stir in chips
Fold the semi-sweet chocolate chips into the rested batter just until evenly distributed. Use about 1 cup chips for the full batter; reserve a few to sprinkle on top of pancakes while cooking if desired.
Blueberry Option
- 5
Prep blueberries
If using frozen blueberries, keep them frozen until adding to batter to prevent color bleed; if using fresh, rinse and drain and pat dry. If desired, fold the lemon zest into the batter now for brightness.
- 6
Fold berries
Gently fold the blueberries into the rested batter, being careful not to burst too many berries. If using frozen berries, a lighter touch prevents the batter from turning purple.
Cook & Serve
- 7
Heat griddle
Preheat a heavy skillet or griddle over medium heat until hot (about 375°F / 190°C if using an infrared thermometer) or a few minutes on medium for stovetop. Lightly brush or wipe with neutral oil or melted butter to coat the surface.
- 8
Portion batter
For each pancake, scoop about 1/4 cup of batter onto the griddle, spacing pancakes 2 inches apart. If using chips or berries, sprinkle a couple extra on top of each pancake for an attractive finish.
- 9
Cook first side
Cook until edges look set and bubbles form and begin to pop on the surface, about 2 to 3 minutes. The underside should be golden-brown.
- 10
Flip and finish
Flip carefully with a spatula and cook the second side about 1 to 2 minutes more, until cooked through and golden. Thicker pancakes may need an extra 30–60 seconds.
- 11
Keep warm
Transfer finished pancakes to a baking sheet and keep warm in a low oven (200°F / 95°C) while you cook remaining batter.
- 12