Ingredients Needed
Pancake ingredients are all pantry and fridge staples, making this chocolate chip pancake recipe easy to whip up any day of the week. I use regular flour (all purpose flour) most often but I often substitute in oat flour or wholewheat flour which gives the pancakes a bit more texture.
Flour. If you’d like to make these gluten free, use a gluten free flour mixture you like. Baking powder. Baking soda. Salt. Caster sugar. Granulated sugar can be substituted, caster sugar just dissolves into the batter easier. Buttermilk. Eggs. Oil/melted butter. I use canola oil most often as melting the butter is an extra step I often don’t have patience for but melted butter will definitely add more flavor. Vanilla extract. Optional. Chocolate chips. I like using a combination of dark chocolate/semi-sweet chocolate chips and milk chocolate chunks. Mini chocolate chips can also be used.
How to make chocolate chip pancakes
Can I make pancake batter ahead?
Pancake batter is great to make the night before. Make the batter as instructed then transfer to an airtight container and place in the fridge overnight. Remove the batter from the fridge 30 minutes before cooking and if it’s a little stiff, add a few tablespoons of milk and mix until smooth. Leftover pancakes can be covered and refrigerated for up to 2 days or frozen for up to 3 months. To reheat pancakes, place the pancakes on a microwaveable plate and microwave in 30 second intervals until hot throughout.
Pancake recipes
