If you're looking for the perfect buttermilk chocolate chip pancakes recipe, you're in the right place! These light, fluffy pancakes are made with simple pantry staples and a touch of tangy buttermilk, giving them that classic diner-style flavor we all love. And of course—melty chocolate chips take them over the top!
Whether you're making them for a cozy weekend breakfast, a relaxed brunch, or even a fun twist on breakfast-for-dinner, this recipe is a guaranteed crowd-pleaser. Plus, they're easy enough to whip up on a busy morning, yet special enough to serve for holidays or guests.
Sometimes the best recipes are the ones that keep it simple—and these homemade pancakes are just that. You'll find yourself coming back to this one again and again!
These pancakes are a classic! It is a recipe you will go back to over and over again!
If you are looking for another breakfast idea that your entire house will love try these Mini German Pancakes or this Sausage and Potato Breakfast Casserole.
Ingredients
- buttermilk
- egg
- oil
- flour
- baking soda
- baking powder
- salt
- vanilla
- sugar
- mini chocolate chips
See exact quantities in recipe card below.
Instructions
Mix buttermilk, egg and oil with wire whisk.
Mix in dry ingredients gently and just until combined. A little lumpy is ok. Over mixing will make tough pancakes and no one likes that!
Let this rest for about 5 minutes while the griddle or skillet preheats. Allowing your batter to rest will yield a fluffier pancake!
Pour ¼ cup onto very hot greased griddle or frying pan, about 350 degrees.
Turn when bubbles appear and try not to turn again.
Serve hot with butter and warm syrup.
HINT: When you get a batch cooked add them to a tortilla warmer to stay HOT until ready to serve!
See these pancakes in action in the video below!
Tips
Allowing your batter to rest for about 5 minutes will help your pancakes be fluffy! I love a fluffy pancake.
Use mini chocolate chips and not regular morsels, unless you like big pockets of chocolate. I like small hints of chocolate through out.
Only turn your pancakes once and don't smash them down with your turner. This will prevent a tough pancake.
Variations
- Blueberry - Once the pancakes get poured onto the griddle sprinkle with a few small blueberries.
- Plain - If you are a purist and like your pancakes untouched, this recipe works great for that as well! Just leave out those chocolate chips!
- Pumpkin Spice - In the fall moths add about a teaspoon of pumpkin spice!
Equipment
When I make pancakes my favorite was is to make them on an electric griddle. It makes it so easy to maintain the temperature. When I finish with a batch I add then to a tortilla warmer so they stay hot to serve!
Breakfast Ideas
- Mini Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Granola
- Sausage and Potato Breakfast Casserole
Buttermilk Chocolate Chip Pancakes
Ingredients
- 1 cup buttermilk
- 1 egg
- 3 Tablespoons oil
- 1 cup flour
- ¼ teaspoon baking soda
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1 Tablespoon sugar
- 2 Tablespoons mini chocolate chips heaping
Instructions
- Mix buttermilk, egg and oil with wire whisk. Mix in dry ingredients gently and just until combined. A little lumpy is ok. Let this rest for about 5 minutes while the griddle or skillet preheats. Pour ¼ cup onto very hot greased griddle or frying pan, about 350 degrees. Turn when bubbles appear and try not to turn again. Serve hot with butter and warm syrup.
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