Fluffiest Chocolate Chip Buttermilk Pancakes

Based on 2 ratings


Easy 👌


1¼ cups buttermilk
egg yolks (room temperature)
3 tbsp unsalted butter (melted)
3 tsp vanilla extract
1½ cups All-purpose flour
¼ cup sugar
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
egg whites
9 tbsp mini chocolate chips
maple syrup (for serving)


  • whisk
  • 2 bowls
  • fine sieve
  • hand mixer with beaters
  • rubber spatula
  • nonstick pan
  • spatula
  • Step 1/6

    • 1¼ cups buttermilk
    • egg yolks (room temperature)
    • 3 tbsp unsalted butter (melted)
    • 3 tsp vanilla extract
    • whisk
    • bowl

    In a bowl, whisk together the first 4 ingredients.

  • Step 2/6

    • ¼ cup sugar
    • ½ tsp salt
    • 1 tsp baking soda
    • ½ tsp ground cinnamon
    • 2 tsp baking powder
    • 1½ cups All-purpose flour
    • fine sieve
    • bowl

    In a separate bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.

  • Step 3/6

    • egg whites
    • hand mixer with beaters

    Whip the egg whites until firm peaks form.(if you don’t feel like whipping, just fold in the egg whites as it is at the very end until you see no egg left in the batter)

  • Step 4/6

    • rubber spatula
    • nonstick pan

    Gently fold the buttermilk mixture into the dry ingredients (it’s fine if there are lumps). More gently fold the egg whites in until just combined. Let the batter rest for 5 mins. Preheat a non-stick skillet and brush lightly with butter (wipe off the excess butter with a tissue)

  • Step 5/6

    • 9 tbsp mini chocolate chips
    • spatula

    Ladle a full 1/3 cup of the batter and cook for 3 mins or just until golden, add the Chocolate chips. You know it’s time to flip, when bubbles form. Cook the other side for 1-2 mins.

  • Step 6/6

    Drizzle some maple syrup on top with a knob of butter 🧈 and dig in right away.

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