In large bowl, whisk egg, buttermilk, oil and vanilla. In separate bowl, whisk flour, sugar, baking powder, baking soda and salt; whisk into egg mixture just until combined. Stir in chocolate chips.
These fluffy buttermilk pancakes are made extra-rich and decadent with the addition of chocolate chips.
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Ingredients
In large bowl, whisk egg, buttermilk, oil and vanilla. In separate bowl, whisk flour, sugar, baking powder, baking soda and salt; whisk into egg mixture just until combined. Stir in chocolate chips.
Heat large non-stick skillet over medium-low heat; brush with a bit more oil. For each pancake, pour ¼ cup (60 mL) batter onto skillet. Cook until edges are set and bubbles appear on top, about 3 minutes. Turn; cook until golden brown and set in centre, 1 or 2 minutes more.
Repeat with remaining batter, wiping pan and adding more oil with each batch.
Test Kitchen Tips:
• Top with fresh berries or sliced banana and whipped cream, if desired.
• Place pancakes in single layer on wire rack-lined baking sheet and keep warm in preheated 200°F (100°C) oven.
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