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The Best Chocolate Chip Pancakes

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Fluffy, tender chocolate chip pancakes made extra light with whipped egg whites and rich buttermilk. Perfect for a crowd-pleasing breakfast or brunch.

Ingredients

  • 4 large eggs
  • 4 cups (480g) all-purpose flour (measured by weight or using the spoon and sweep method*)
  • ½ cup (100g) granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons table salt
  • 3 cups buttermilk *
  • 6 tablespoons salted butter (melted and slightly cooled)
  • 2 teaspoons vanilla extract
  • 1 ½ cup chocolate chips
  • Cooking spray or a little butter for greasing the skillet

Instructions

  1. If serving all the pancakes at once, preheat the oven to 200°F to keep cooked pancakes warm between batches.
  2. Separate the egg whites from the yolks. Place the whites in a small mixing bowl and reserve the yolks separately for later.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate large bowl, combine the buttermilk, egg yolks, melted and slightly cooled butter, and vanilla. Whisk until smooth.
  5. Pour the flour mixture into the wet ingredients and stir until just combined with no dry flour remaining at the bottom of the bowl. The batter will be very thick.
  6. Using a handheld electric mixer, beat the egg whites, starting on low speed and gradually increasing to high, until stiff peaks form.
  7. Using a rubber spatula, gently fold the beaten egg whites into the batter. Avoid over-mixing so the egg whites stay light and airy.
  8. Gently fold in the chocolate chips.
  9. Heat an electric griddle to 325°F or heat a large skillet over medium heat.
  10. Once hot, lightly grease the cooking surface with cooking spray or butter. Scoop slightly heaping ⅓-cup portions of batter onto the griddle, spacing them evenly. Cook until bubbles begin to form on top, then flip and cook the other side until the pancakes are cooked through.
  11. Transfer cooked pancakes to a cookie sheet in the warm oven if needed. Repeat with the remaining batter.
  12. Serve warm with your favorite pancake toppings.

Notes

  • For accurate flour measurement, weighing the flour is recommended. If measuring by volume, use the spoon and sweep method.
  • Do not over-mix the batter after adding the whipped egg whites, as this can deflate them and make the pancakes less fluffy.
  • Keep finished pancakes warm in a 200°F oven while cooking the remaining batches.
  • Serve with butter, maple syrup, fresh fruit, whipped cream, or additional chocolate chips.

Nutrition

Find it online: https://yumfamilyrecipes.com/the-best-chocolate-chip-pancakes/