Buttermilk Chocolate Chip Pancakes Recipe
These pancakes are thick, fluffy buttermilk cakes with pieces of chocolate that melt inside. In the USA, this kind of breakfast often appears on Sundays, when you can take your time at the stove frying batch after batch for the whole family. The taste is a bit like a cross between crepes and chocolate cake, but in a form you eat with a fork from a plate.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour type 450–550 - 220 g
- baking powder - 2 teaspoon
- baking soda - 0.5 teaspoon
- sugar - 2 tablespoon
- salt a pinch - 0.25 teaspoon
- buttermilk at room temperature, kefir can be used instead - 300 ml
- egg large - 1 piece
- butter melted and cooled - 40 g
- dark chocolate chopped into small pieces or chocolate chips - 80 g
- vegetable oil for frying, can be mixed with a little butter - 1 tablespoon
- maple syrup for serving, can be replaced with honey or chocolate sauce - 4 tablespoon
Main Ingredient:
wheat flour
Preparation
- In a large bowl, mix the flour, baking powder, baking soda, sugar, and salt. Stir with a spoon so the ingredients are evenly combined.
- In a separate bowl, whisk the egg with the buttermilk and melted, cooled butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spoon or whisk just until combined – the batter can have small lumps; the important thing is that there are no dry patches of flour. Do not overmix, or the pancakes will be tougher.
- Add the chopped chocolate and gently fold it in so it is evenly distributed in the batter.
- Let the batter rest for about 5 minutes while you heat a non-stick pan over medium heat. Lightly grease the pan with oil (you can use a brush or paper towel).
- Spoon portions of batter onto the hot pan, about 2–3 tablespoons per pancake, leaving space between them. Fry for about 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set slightly.
- Carefully flip the pancakes with a wide spatula and cook on the other side for another 1.5–2 minutes, until golden and the center springs back when lightly pressed.
- Transfer the cooked pancakes to a plate and keep them covered with a cloth or in a warm oven (about 80–90°C) while you fry the remaining batches.
- Serve warm, drizzled with maple syrup or honey. You can add fresh fruit or a dollop of yogurt.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster. For longer storage, freeze them and reheat straight from frozen.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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