Ingredients
Scale
- 2 cups all-purpose flour
- 3 Tablespoons light brown sugar, firmly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 ¼ cups buttermilk
- 4 Tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, measure the buttermilk and mix in melted butter until combined.
- Add the eggs and vanilla extract, whisking well until smooth.
- Pour the wet mixture into the dry ingredients, gently folding until halfway mixed, then stir in chocolate chips until no flour streaks remain.
- Set the batter aside to rest while preheating the skillet.
- Heat a skillet over medium heat, feeling the warmth from above.
- Grease the pan with oil or butter before adding the batter.
- Scoop about ½ cup of batter per pancake onto the skillet.
- Cook until edges look set and bubbles burst on the surface, then flip carefully and cook until golden brown.
- Transfer the pancakes to a plate and repeat the process, greasing the pan as needed.
- Serve warm with butter and maple syrup or your favorite toppings.
Notes
For fluffier pancakes, let the batter rest for at least 5 minutes before cooking.
Ensure the skillet is properly heated for the best browning of each pancake.
Store leftovers in the fridge and reheat them in the microwave for a quick treat.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.