Buttermilk Chocolate-Chip Pancakes

Fluffy Buttermilk Chocolate-Chip Pancakes are super soft and filled with warm melting chocolate. Pancakes are the perfect comfort food for winter and these Buttermilk Chocolate-Chip Pancakes will have everyone impressed. These Chocolate-Chip Pancakes are soft, fluffy and full of warm melted chocolate.

This recipe has become a weekly favourite in my household as this recipe doesn’t break the bank, is easy to make and is perfect for cold mornings! What’s better is that these Fluffy Buttermilk Chocolate-Chip Pancakes are also suitable for freezing!

Ingredients Needed

Dry Ingredients:

• 2.5 Cups of Plain Flour (£0.17)
• 1/4 Cup White Sugar (£0.05)
• 1 tsp Bicarbonate Powder
• 100g Milk/Dark Chocolate Chips (£0.90)

Wet Ingredients:

• 1/4 Cup Melted Unsalted Butter (£0.42)
• 1 Cup Butter Milk (£0.40)
• Splash of Vanilla Extract
• Splash of Milk
• 3 Eggs (£0.75)

Total Cost=

= £2.69/£0.67 per portion

Note: all these ingredients were bought at Tesco’s

Can I make buttermilk pancakes without buttermilk?

If you can’t find buttermilk in your local supermarket you can make buttermilk at home with 2 ingredients!

Homemade Buttermilk Recipe:

• 1 Cup of Whole-Fat Milk
• 1.5 tbsp White Vinegar/Apple Cider Vinegar

1. Add the vinegar to the milk
2. Stir the mixture and allow the milk to sit for 5-10 minutes
3. The milk should start to curdle similar to buttermilk

Note: Store any leftover Buttermilk in an airtight container for 2-3 days

Tips for making The Best Buttermilk Chocolate-Chip Pancakes

• lightly grease the pan or griddle with oil or butter to prevent sticking
• if the pancakes are burned but undercooked, lower the heat
• to create perfectly golden brown pancakes allow the pancakes to bubble up when cooking before flipping

How to Store Pancakes?

From Frozen: Store the rest of the batter in an ice cube tray and place the tray into an airtight container. Freeze for up to a month

From Fresh: Store the rest of the cooked pancakes in an airtight container and place in the fridge for up to 3 days

How to make Buttermilk Chocolate-Chip Pancakes

Believe it or not, making these comforting Buttermilk Chocolate-Chip Pancakes is incredibly easy to make and requires only a few simple steps.

1. In a large mixing bowl, combine the flour, sugar, and bicarbonate powder. Whisk the flour, sugar and bicarbonate powder together.
2. Make a hole in the centre of the flour in the bowl. Pour in the melted butter, vanilla extract, milk, eggs and buttermilk. Whisk the pancake batter until smooth. The batter should be smooth and slightly thick. Do not overmix the pancake batter to prevent ruining the texture.
3. Allow the pancake batter to sit for 5-10 minutes in the fridge
4. Heat a large deep-bottomed pan or griddle over a higher heat first.
5. Lower the heat to medium heat and then lightly grease with butter or olive oil. Pour 2-3 tbsp of batter into the pan for each pancake ensuring there’s space between each pancake.
6. Cook the pancakes for 2-3 minutes or until bubbles/holes cover the edges and top of the pancakes before flipping. Cook the other side of the pancakes until golden brown
7. Repeat these steps with the rest of the batter
8. Serve with butter, chocolate sauce or fruit

How do I cook these pancakes from frozen?

When cooking these pancakes from frozen allow them to thaw for 2-3 minutes while the pan is heating on medium heat. Once they’ve thawed place the frozen pancakes in the pan ensuring there is space between each pancake. Allow the pancake to melt into the pan. Cook for 3-5 minutes or until the edges start to bubble and holes start to form then flip the pancakes and cook until golden brown.

Print Pin

Buttermilk Chocolate-Chip Pancakes

Fluffy Buttermilk Chocolate-Chip Pancakes are super soft and filled with warm melting chocolate. Pancakes are the perfect comfort food for winter and these Buttermilk Chocolate-Chip Pancakes will have everyone impressed. These Chocolate-Chip Pancakes are soft, fluffy and full of warm melted chocolate.

Course Breakfast, Dessert

Cuisine American

Keyword 30 minute meals, budget friendly recipes, Comfort food, easy recipes, pancakes, winter recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Laura-Ellen

Cost £2.69

Ingredients

Dry Ingredients

• 2.5 Cups Plain Flour (£0.17)
• 1/4 Cup White Sugar (£0.05)
• 1 tsp Bicarbonate Powder
• 100 g Milk/Dark Chocolate Chips (£0.90)

Wet Ingredients

• 1/4 Cup Melted Unsalted Butter (£0.42)
• 1 Cup Buttermilk (£0.40)
• Splash of Vanilla Extract
• Splash of Milk
• 3 Eggs (£0.75)

Instructions

• In a large mixing bowl, combine the flour, sugar, and bicarbonate powder. Whisk the flour, sugar and bicarbonate powder together.
• Make a hole in the centre of the flour in the bowl. Pour in the melted butter, vanilla extract, milk, eggs and buttermilk. Whisk the pancake batter until smooth. The batter should be smooth and slightly thick. Do not overmix the pancake batter to prevent ruining the texture
• Allow the pancake batter to sit for 5-10 minutes in the fridge
• Heat a large deep-bottomed pan or griddle over a higher heat first
• .Lower the heat to medium heat and then lightly grease with butter or olive oil. Pour 2-3 tbsp of batter into the pan for each pancake ensuring there’s space between each pancake
• Cook the pancakes for 2-3 minutes or until bubbles/holes cover the edges and top of the pancakes before flipping. Cook the other side of the pancakes until golden brown
• Repeat these steps with the rest of the batter
• Serve with butter, chocolate sauce or fruit

NUTRITION

Calories: 722kcal| Carbohydrates: 102g| Protein: 19g| Fat: 24| Saturated Fat: 13g| Cholestrol: 174mg| Sugars: 27g