Fluffiest Chocolate Chip Buttermilk Pancakes
whisk, 2 bowls, fine sieve, hand mixer with beaters, rubber spatula, nonstick pan, spatula
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- ¼ cups buttermilk
- ½ egg yolks (room temperature)
- ⅔ tbsp unsalted butter (melted)
- ⅔ tsp vanilla extract
In a bowl, whisk together the first 4 ingredients.
- ⅛ cup sugar
- ⅛ tsp salt
- ¼ tsp baking soda
- ⅛ tsp ground cinnamon
- ½ tsp baking powder
- ⅓ cups All-purpose flour
- fine sieve
In a separate bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.
- ½ 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)
- 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)
- 2 tbsp mini chocolate chips
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.
Drizzle some maple syrup on top with a knob of butter 🧈 and dig in right away.
Enjoy your meal!