Chocolate Chip Pancakes with mini chocolate chips are sure to please everyone for a special occasion or any day. These melt in your mouth chocolate chip pancakes are rich, buttery, light, and fluffy, and incredibly easy to make. Top them with whipped cream, and fresh fruit, then drizzle them with warm pure maple syrup.

Buttermilk Chocolate Chip Pancakes

If you want to wow your guests with big smiles on their faces, tell them you are making Chocolate Chip Buttermilk Pancakes for breakfast.

If you want to wow your guest with big smiles on their faces, tell them you are making Chocolate Chip Buttermilk Pancakes for breakfast.

We love pancakes at our house, but when special occasions come, we pull out all the stops. Birthdays and sleepovers are some of our favorites.

My buttermilk chocolate chip pancakes are fluffy, sweet pancakes with the tang of buttermilk seeping through, giving them the perfect morning dream come true.

What I love about making pancakes is there are no crazy ingredients to come up with. I mostly just need to make sure my buttermilk is fresh. I use full fat buttermilk in my pancake recipe, yielding the most tender pancakes.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CHOCOLATE CHIPS BUTTERMILK PANCAKES

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Chocolate Chip Buttermilk Pancakes and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE MOST DELICIOUS CHOCOLATE CHIP PANCAKES

Use full fat buttermilk. The full fat buttermilk keeps the batter thick and luscious, making the pancakes tender.

Use mini chips. Chocolate chips have a high resistance to heat, so the mini chocolate chips are less likely to burn. Rather than mixing them in the batter, sprinkle a few on the pancake just before flipping it. Add a few more when serving the pancakes.

Room temperature. Start with buttermilk and eggs at room temperature. They are easier to incorporate and will yield a fluffier batter.

Don't over mix. The batter should be slightly lumpy. Too much mixing will yield flat pancakes.

Let the batter rest. Letting the batter rest for a few minutes will let the leavening ingredients activate and do their magic.

Test the pancakes. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water. If or when the drops start to dance, it is hot enough.

Runny batter. If the batter spreads too much, add a tablespoon of flour at a time between stirring to reach the right consistency.

Thick batter. If the batter is too thick and will not spread at all, add a little whole milk or water.

Flat pancakes. The baking powder may be old. Add 1/2 teaspoon more baking powder.

WHAT YOU NEED TO MAKE CHOCOLATE CHIP PANCAKES

Large batter bowl

Wire Whisk

Non stick skillet

Spatula for flipping pancakes

Whole eggs

Flour

Sugar

Baking powder

Baking soda

Salt

Buttermilk

Butter

Vanilla

Semi-sweet mini chocolate chips

And any add ons

HOW TO MAKE CHOCOLATE CHIP PANCAKES

In a large bowl, beat eggs. Add buttermilk, butter, and vanilla and mix well.

Add flour, sugar, baking powder, baking soda, and salt.

Mix well until a smooth consistency yet a little lumpy.

Heat griddle or pan over medium heat.

Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water.

If or when the drops start to dance, it is hot enough.

Pour about 1/4 cup of the batter onto the griddle, depending on how big you want the pancakes.

Cook on the first side until bubbles come to the surface and start to pop. Sprinkle a few of the mini chocolate chips on the pancake just before flipping.

Flip the pancake over with a spatula and cook until golden brown.

Repeat until all the batter is gone.

Place cooked pancakes in a 200 degree F. oven until ready to serve.