These chocolate chip pancakes are so soft and fluffy! They'll rise sky-high, with lots of melty chocolate chips in every delicious bite.
- 2 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mini chocolate chips
- 1/4 cup unsalted butter, melted
- 2 cups buttermilk
- 2 eggs (large), separated
- 2 teaspoons vanilla extract
-
Lightly grease a large skillet or griddle with butter or non-stick spray, wipe out any excess with a paper towel, and set over low heat to preheat.
-
Place the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
-
Add the mini chocolate chips.
-
Whisk the melted butter, buttermilk, egg yolks, and vanilla together, then add the liquid mixture to the bowl with the dry ingredients.
-
Fold together (just a few strokes) until a few streaks of flour remain.
-
Whip the egg whites to stiff peaks,* then fold them gently into the batter until just barely combined (do not overmix).
-
Drop the batter by the 1/4-cupful, onto the greased, preheated skillet.
-
Cook until the edges look set and small bubbles are beginning to pop towards the center of the pancakes.
-
Flip the pancakes and continue to cook until they are golden brown on both sides.
Recipe Video
*Whipping the egg whites is an optional step but it will ensure that the pancakes are extra light, airy, and fluffy. If you prefer, you can omit this step and just whisk both the egg yolks and egg whites into the liquid ingredients before folding the batter together.