Why I Love This Recipe
This is the go-to pancakes recipe I have been making for years! The pancakes aren’t too sweet and are lightly scented with vanilla. They are really delicious. Plus, these fluffy pancakes are freezer friendly and taste delicious reheated I like to make a double batch of pancakes to freeze and reheat whenever is needed in the morning craziness. Don’t miss the freezing tips below. These are based on my fail-proof fluffy pancake recipe, which produces the most amazingly delish pancakes ever. Now, just add in the chocolate chips to make them even more irresistible.
2 – Cook the Pancakes
Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make 8 -10 pancakes.
All-purpose flour — You can also use self-rising flour (see recipe notes). Granulated sugar – White regular sugar, also known as caster sugar. Baking powder & Baking soda – Make sure they’re not expired. Buttermilk — This is how to make buttermilk if you don’t have any. Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe. Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Pure Vanilla extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Chocolate Chips: Feel free to use dark or semi-sweet chocolates chips.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Batter
Combine the flour, sugar, and baking soda in a medium bowl and stir using a balloon whisk. Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter. Let the batter rest for 10-15 minutes. Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Freezing Instructions
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.
Reheating Frozen Pancakes
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
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Originally posted in February 2019, post content edited to add more helpful information, no change to the recipe in March 2022.
