Light, fluffy, and super easy homemade Chocolate chip Pancakes are the most delicious breakfast treat. The perfect recipe for a weekend breakfast.
This just may be the only pancake recipe you’ll ever need. Welcome to pancake perfection.
CHOCOLATE CHIP PANCAKES RECIPE
Yes, you can make homemade fluffy out-of-this-world pancakes any day of the week without a baking mix. It’s really as simple as a few basic ingredients!
Growing up we never had a baking mix, so I learned to make pancakes and biscuits with flour, buttermilk (or milk), eggs, etc. Honestly, I don’t find a baking mix to be any easier than a truly ‘from scratch’ recipe.
Furthermore, I used my basic pancake recipe for these. You can substitute blueberries for the chocolate chips (in the same quantity) if you like.
- Flour – This recipe calls for all-purpose flour, baking powder, and salt. You can use self-rising flour.
- Buttermilk – Buttermilk brings a slightly tangy flavor to recipes, and adds fluffiness, a wonderful rise, and makes baked goods tender. As well, 1 cup buttermilk = 8.5 ounces or 242 grams.
- Eggs – It’s standard procedure when writing a recipe to use large egg quantities. But, what if you don’t have large eggs? Scroll down and read the conversions.
- Chocolate Chips – I used mini chocolate chips, but you can use regular.
THE FORMULA FOR SUBSTITUTING SELF-RISING FLOUR FOR ALL-PURPOSE FLOUR
For every cup of self –rising flour called for in your recipe, measure out 1 level cup all–purpose flour. Add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk to combine.
SUBSTITUTIONS FOR BUTTERMILK
- 1 cup buttermilk = 1 cup yogurt
- 1 cup buttermilk = 1 cup milk PLUS 1 tablespoon vinegar or lemon juice. Allow to stand for 10 minutes before using in the recipe
- Or, 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
- 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup sour cream
Less common buttermilk substitutes are
- 1 cup buttermilk = 1 cup milk PLUS 1 and 3/4 teaspoons cream of tartar
- 1 cup buttermilk = 1 cup water PLUS 4 tablespoons powdered buttermilk (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing)
EGG SIZE CONVERSION
- 4 Extra Large or Jumbo Egg = 1 cup
- 6 Extra Large Egg Whites = 1 cup
- 12 Extra Large Egg Yolks = 1 cup
- 1 Extra Large Egg White = 2 extra large egg yolks (in volume)
- 1 Large Egg White = 2 tablespoons
- 8 to 10 Large Egg Whites = 1 cup
- 1 Large Egg Yolk = 1 tablespoon
- 12 to 16 Large Egg Yolks = 1 cup
- 1 Large Egg = 4 tablespoons liquid egg product
- 1 Large Egg White = 2 tablespoons liquid egg product
Egg size doesn’t matter much if you are making scrambled eggs or a frittata. Nor will it matter if you are using egg as a binder in mixing up a batch of fritters or coating a cutlet. In those cases, simply use the eggs you have handy.
When you are baking dough or making a custard or emulsion, the liquid volume of the egg is important for the recipe to succeed. In those cases, you will want to make substitutions appropriate for the size of eggs you have handy.
IF YOU LIKE CHOCOLATE CHIP PANCAKES, CHECK OUT THESE RECIPES
- Bacon Cinnamon Rolls
- Oven Pancakes
- Chocolate Biscuits
- Small Batch Chocolate Chip Muffins
- 3 Ingredient Biscuits for Two
- Tropical Pineapple Coconut Scones
- No Yeast Blueberry Cinnamon Rolls
- Blueberry Dessert Dumplings
- Lemon Cobbler
- 10 Best Cobbler Recipes
- Strawberry Shortcake Twinkie
- Glazed Strawberry Fritters
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Chocolate Chip Pancakes
- 1 cup buttermilk see substitutions above
- 2 large eggs
- 3 Tablespoon butter melted
- 1 and ½ cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup mini chocolate chips
- 1 to 3 Tablespoon vegetable oil
- Heat griddle to med-high. Beat eggs; add milk and melted butter and stir to combine.
- Sift flour until there are no lumps.
- Add egg mixture to flour mixture and stir until just combined.
- Fold in the chocolate chips.
- Set aside 4 to 5 minutes to thicken.
- Add 1 tablespoon vegetable oil to the griddle, when oil is hot you're ready to cook pancakes. (You may have to add more oil after you cook a few pancakes.)
- Using a ½ cup ice cream scoop, add one scoop full to the griddle and spread into a circle.
- Watch carefully. Pancakes will be ready to turn when the edges begin to look dry and bubbles form in the center of the pancake. Turn pancakes only once.
- Remove the pancake after 2 to 3 minutes or when golden brown on the second side.
- Serve hot with butter and syrup.