These light and fluffy homemadechocolate chip pancakes are loaded with gooey chocolate chips and easy to make when craving something sweet for breakfast.
For serving: Syrup, whipped cream, peanut butter, bananas, strawberries
Instructions
Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the buttermilk and melted butter just until combined. Mix in the eggs and vanilla just until most the lumps are gone and the batter is smooth. Fold in chocolate chips.
Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook 1 minute, or just until lightly browned.
Serve immediately with desired toppings or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Notes
Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.