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Buttermilk Chocolate Chip Pancakes

At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    16 pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 2/3 cup miniature semisweet chocolate chips

Directions

  • In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
  • Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.
Nutrition Facts
2 pancakes: 291 calories, 13g fat (4g saturated fat), 49mg cholesterol, 487mg sodium, 37g carbohydrate (12g sugars, 2g fiber), 7g protein.

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