Buttermilk Chocolate Chip Pancakes

Chocolate chip pancakes are a classic breakfast treat, and this fluffy buttermilk version is sure to please everyone!

Our favourite chocolate chip pancakes, with mini chips and buttermilk for the fluffiest pancakes! These are truly a treat for breakfast, and especially nice for little hands.

With both baking powder and soda, plus the lift (and added flavour) of buttermilk, these are guaranteed to be ultra fluffy and tender. Adding chocolate takes things over the top – plus Canadian maple syrup, of course.

While pancakes are a classic weekend breakfast or brunch, these are quick enough to whip up on a weekday, too. Maybe we need more Monday pancakes, especially with chocolate, and especially during these times.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

Method

In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.

Add the buttermilk, oil, egg, and vanilla and mix until just combined. Don’t worry if it looks a little lumpy after whisking. Fold in the chocolate chips.

Set the batter aside for 10 minutes.

• 

• 

• 

• 

While the batter is resting, heat a large frying pan over medium heat. Make sure the pan is hot before starting to cook the pancakes.

Grease the bottom of the pan with butter or oil. Add scant ¼ cups of batter to the hot pan for each pancake. Cook for about 30 seconds, or until bubbles start to appear on the top surface.

When the top of the pancake is bubbly and steaming, flip it over, and cook the other side about another 30 seconds, or until cooked through.

• 

• 

Repeat until all of the batter has been used. You can keep the pancakes covered in a warm oven before serving if you want. Serve hot with any desired toppings.

Tips and Notes

Buttermilk helps to activate baking soda in this recipe, resulting in extra fluffy, delicious pancakes. As mentioned below, you can sub another acid if you don’t have buttermilk on hand.

Chocolate chips are a better option than chopped chocolate for these pancakes because they’re less likely to burn during cooking. A regular chocolate bar will burn when it comes into contact with the hot pan, but chips should be fine, since they’re made for higher heat.

If your first pancake is a flop, don’t worry! It’s probably just that the pan isn’t quite hot enough. Wait a couple more minutes before trying the next one.

Freeze leftover pancakes, double wrapped, for up to a month. They can be popped in the toaster from frozen for a speedy breakfast or snack.

Substitutions

Use up to 50% whole wheat flour with no changes to the recipe. If you want to go all whole wheat, you may need to increase the buttermilk a tablespoon or two.

If you don’t have buttermilk, make your own! Just mix a teaspoon of vinegar (apple or plain white) or lemon juice into whole milk and let it sit for a few minutes before using.

We’ve used dark chocolate mini chips, but you can use any kind of chocolate chips you like. Mini chips incorporate more evenly throughout the batter.

To make dairy free chocolate chip pancakes, use vegan chocolate and make your own non-dairy buttermilk.

Any light-tasting oil works well here. Canola, avocado, melted coconut oil, or butter are all great.

More Easy Breakfast Recipes

• Sourdough Pancakes
• Almond Flour Biscuits
• Maple Hemp Granola with Dried Cranberries
• Sourdough French Toast
• Strawberry Baked Oatmeal

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.