Every weekend should start with a heaping stack of fluffy chocolate chip pancakes on the table. The secret? A splash of buttermilk that makes every bite extra soft and airy.
A lot like my pumpkin french toast casserole or my lemon raspberry muffins, these pancakes come together in no time. What I'm saying is, these pancakes are perfect for busy mornings with kids, or even easier: as a meal prep for breakfast during the week! SAY LESS 👏🏼
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level - Easy/Beginner
- ⏱️ Cook Time - 5 minutes to prep the batter; 15 minutes to make the pancakes.
- 😋 Taste - Sweet, tangy, fluffy, chocolatey.
- 🍽️ Best Served With - Make a large batch of these chocolate chip pancakes to go with cinnamon sugar french toast sticks, a stack of cinnamon and pear waffles, or balance out the sweet with savory and make my loaded breakfast totchos.
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Trusted Tips and Key Reminders
- Use a medium to medium-low heat for making pancakes. This will eliminate burning. I also really like having an XL electric griddle to make pancakes. It's way easier to clean and you can make more pancakes at once.
- Do not over mix the batter. Over-mixing the batter will cause them to become flat and chewy.
- Use a spatula when folding in the dry ingredients. A spatula is way less abrasive than using a whisk. Pancake batter, similar to muffin batter, is delicate.
- Add in the chocolate chips as you are folding in the flour. Take your time to do this slowly, so that you don't overmix.
The Main Ingredients
- All Purpose Flour - A shelf-stable baking powder that is used in almost every baking recipe. It's a great flour as it's got a neutral taste and does well when mixed with many ingredients.
- Baking Powder +Baking Soda - our leavening agents that gives these pancakes its fluffy texture.
- Whey Protein Powder - It's not entirely necessary, but I love adding a scoop of Ancient Nutrition's Whey Vanilla Protein Powder to most of my breakfasts for added protein and a subtle hint of vanilla.
- Sugar - the cane sugar gives the bake a gentle sweetness.
- Eggs - eggs are always necessary in pancakes, as it helps with the texture and is our binding factor.
- Buttermilk - Using buttermilk is the reason these pancakes come out so fluffy and have amazing texture. The buttermilk reacts with the baking soda to give it a 12/10 fluff factor, and a slight tang.
- Oil - I prefer to use oil versus butter in my baking, as it yields a delicious moist texture.
- Vanilla Paste - vanilla paste gives added flavor to this bake.
- Chocolate Chips - Chocolate chips give that sweet, nostalgic flavor to these pancakes, melting into the batter as they bake.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- Milk - you can easily swap out the buttermilk for whole milk, oat milk, almond milk, or soy milk.
- Flour - I would suggest using a 1:1 gluten free flour like Bob's Red Mill or Primal Palate. I have not tested this recipe with oat flour or almond flour so I can not vouch for how this would work.
- Sugar - The sugar is not so much about the sweetness, but it actually helps improve the overall mouthfeel and moisture of the pancake.
- Oil - I suggest a neutral oil like an extra virgin olive oil or an avocado oil, but a vegetable or canola oil works well also.
- Protein Powder - Feel free to leave this out entirely if you want to.
How to make fluffy chocolate chip pancakes
Step 1: In a large mixing bowl, whisk together the eggs and sugar until pale yellow and airy.
Step 2: Pour in the buttermilk, oil, vanilla paste, then whisk again until the oil is fully incorporated.
Step 3: To the same bowl, fold in the all purpose flour, baking soda, baking powder, and the protein powder (if you are using it) with a spatula.
Step 4: Last, pour in the chocolate chips, then continue to slowly fold and combine. Careful not to over-mix - stop mixing once half of the flour and the chocolate chips are fully incorporated.
Heat up the griddle or frying pan with a tablespoon of butter, then add ½ cup of batter to the pan. Cook for 1-2 minutes on each side or until the batter on the griddle or frying pan begins to form bubbles, then flip. Repeat.
Chocolate Chip Pancakes FAQs
You can add these pancakes to a plastic food storage bag, removing any excess air. Label the date they were made and place in the freezer for up to one month. To reheat, simply add to the microwave for 50 seconds, or place in the toaster.
These will remain fresh in the fridge when stored in an airtight container for up to 4 days.
Yes, but you'll need to adjust the ratio. As greek yogurt is thicker than buttermilk, thin out the yogurt in a 2:1 ratio. Use some water to think out the greek yogurt and whisk.
Looking for other yummy pancake recipes? Here's some more!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Quick and Fluffy Chocolate Chip Pancakes
Equipment
- Frying Pan or Electric Griddle
- large mixing bowl
Ingredients
- 256 grams All Purpose Flour 2 cups
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 scoop Whey Protein
- 2 large Eggs room temperature
- 3 tablespoon Sugar
- 1 ¼ cups Buttermilk
- ¼ cup Oil
- 1 tablespoon Vanilla Paste
- 1 cup Chocolate Chips
Instructions
- In a large mixing bowl, whisk together the eggs and sugar until pale yellow and airy.
- Pour in the buttermilk, oil, vanilla paste, then whisk again until the oil is fully incorporated.
- To the same bowl, fold in the all purpose flour, baking soda, baking powder, and the protein powder (if you are using it) with a spatula.
- Last, pour in the chocolate chips, then continue to slowly fold and combine. Careful not to over-mix - stop mixing once half of the flour and the chocolate chips are fully incorporated.
- Heat up the griddle or frying pan with a tablespoon of butter, then add ½ cup of batter to the pan. Cook for 1-2 minutes on each side or until the batter on the griddle or frying pan begins to form bubbles, then flip. Repeat and serve.
Britney says
Recipe blew my socks off. I made these for my kids and ended up making a second batch for just me and my husband! They’re so fluffy, perfectly sweet, and the texture is just melt in your mouth. I’ve bookmarked this one for every Sunday morning!!
Morgan Peaceman says
You are the BEST Britney! Thank you so much for this feedback, and I am so happy you and your fam loved these as much as mine does 🙂