These soft cloud-like Chocolate chip pancakes are going to be your motivation to get up just a little bit early every morning. It is easy and super quick to put together the batter and see the pancakes sizzle on the griddle. Trust me trading the extra sleep would be totally worth it when you take a first bite of these pancakes.
Buttermilk and baking soda are a magic duo that aerates the pancake batter. And the aerated batter gives the most fluffy and soft pancakes. Buttermilk because of its acidic nature also tenderizes the batter. Unlike other pancakes, the chocolate chip wouldn’t sink at the bottom, because of the right consistency of the batter. This recipe can easily be doubled and made for a larger crowd. You would need basic pantry ingredients for this. So most probably you don’t have to do an emergency grocery run. These pancakes are far better than the ready-made mix.
Flour – Regular all-purpose flour. Eggs- Make sure they are at room temperature Sugar – White crystal sugar Buttermilk – ready-made buttermilk. In case you don’t have access to buttermilk, then add 1.5 tablespoons of apple cider vinegar to 1.5 cups of room-temperature milk, mix, and let it rest. The milk will look curdled and ready to use. Baking powder, Baking soda- Make sure they are aluminum free and also not expired. If the baking soda is old, then it won’t react with buttermilk to aerate the batter. Butter – Unsalted. melted and cooled down. Butter adds richness to the pancakes and keeps them tender. Vanilla- real natural vanilla extract. Salt – to round off the flavors
Keep the ingredients measured. Start with mixing buttermilk, eggs, butter, and vanilla. Whisk it well so that butter and eggs are incorporated well. Similarly whisk together the dry ingredients. Mixing wet and dry ingredients separately ensure all the ingredients are distributed well. Next is to add the wet mixture to the dry. Gently mix everything using a spatula. Avoid overmixing or beating the mixture. Fold n the chocolate chips. The batter needs to be thick yet of spreadable consistency. Let the batter rest for 5-10 minutes allowing the baking soda and buttermilk to react and create air pockets. Heat a nonstick skillet or griddle. Brush with melted butter and add portions of batter to the hot pan. Once you see the bubbles, flip and cook until set.
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