Buttermilk Pancakes with Chocolate Chips
The key to fluffy pancakes is not to overmix the batter, it should not be beaten smooth.
Servings: 15
Prep Time: 6 mins
Cook Time: 15 mins
Average Rating: Average FatSecret member ranking
  1. Heat griddle to 375° F (190° C).degrees.
  2. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk (soy milk and lemon juice), and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  3. Heat oven to 175° F (80° C).
  4. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter (or reserved bacon fat onto griddle). Wipe off excess.
  5. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
  6. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  7. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
  8. Note: if serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
Nutrition summary

There are 192 calories in 1 serving of Buttermilk Pancakes with Chocolate Chips.
Calorie split: 35% fat, 54% carbs, 11% protein.

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