This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch. They require a few simple ingredients you probably have in your kitchen right now. Freezing instructions included.
¾cup(150 g) chocolate chip morsels(or more o less to taste)
Maple syrup and/or fresh whipped creamfor serving (optional)
Combine the flour, baking powder, salt, sugar, and baking soda in a medium bowl and stir using a balloon whisk.
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
Let the batter rest for 10-15 minutes.
Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 8 -10 pancakes.
Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.Reheat Frozen Pancakes: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.You don’t have Buttermilk? NO problem!! Check out my recipe to make Easy Homemade Buttermilk Substitute [Video]★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.