Light, fluffy, homemade pancakes that are loaded with chocolate chips. These chocolate chip pancakes are an indulgent breakfast idea that tastes amazing topped with sliced bananas, peanut butter and syrup.
For serving: Syrup, whipped cream, peanut butter, bananas, strawberries
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. Next add in the buttermilk and melted butter and stir just until combined. Then 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 the other side for 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.
Freezer tip: Allow pancakes to cool and then place in a large ziptop bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for about 30 seconds or until warm.