Chocolate Chip Pancakes Recipe

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 and aerated.

Wet ingredients

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

Combine

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

Fold in chips

Gently fold the semi-sweet chocolate chips into the batter so they are evenly distributed. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using an instant-read thermometer). Lightly brush or wipe with the tablespoon of butter or oil so the surface is coated but not greasy.

For each pancake, pour about 1/4 cup of batter onto the hot skillet, leaving space between pancakes. Cook without pressing until bubbles form across the surface and edges look set, about 2 to 3 minutes.

Flip the pancakes and cook the second side until golden brown and cooked through, about 1 to 2 minutes more. Adjust heat as needed — lower if browning too quickly.

Transfer cooked pancakes to a warm plate or oven set to low (about 200°F / 95°C) while you cook remaining batter. Reapply a small amount of butter/oil to the skillet as needed.

Stack pancakes on serving plates, top with a generous spoonful of fresh whipped cream.

Dust lightly with powdered sugar using a fine mesh sieve or shaker.

Serve immediately with maple syrup on the side, if desired.