---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-breakfast-recipes]]"
title: Chocolate Chip Pancakes
servings: 4
ingredients:
  - 2 cups all-purpose flour
  - 2 tbsp sugar
  - 2 tsp baking powder
  - 1/2 tsp baking soda
  - 1/2 tsp salt
  - 2 cups buttermilk
  - 2 large eggs
  - 3 tbsp unsalted butter, melted and cooled
  - 1 tsp vanilla extract
  - 3/4 cup semi-sweet chocolate chips
  - neutral oil or butter for the pan
instructions:
  - "**Mix the dry** — Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl."
  - "**Mix the wet** — In a separate bowl, whisk the buttermilk, eggs, melted butter and vanilla until combined."
  - "**Combine** — Pour the wet ingredients into the dry and stir just until the batter comes together. Lumps are fine and expected; overworking kills the lift. Fold in the chocolate chips."
  - "**Rest the batter** — Let the batter sit 5 minutes while the pan heats. This lets the leaveners activate and the gluten relax."
  - "**Cook the pancakes** — Set a skillet or griddle over medium heat and coat lightly with oil or butter. Pour 1/3 cup batter per pancake. Cook until bubbles break across the surface and the edges look set, about 2-3 minutes, then flip and cook 1-2 minutes more. Adjust heat if the bottoms brown before the tops set."
  - "**Serve immediately** — Stack and serve hot. Chocolate chips in the bottom layer will have set; those on top will still be soft."
protein:
  - eggs
active-preparation-minutes: 10
passive-preparation-minutes: 5
cook-time-minutes: 20
equipment:
  - stove
  - cast-iron
storage-location: fridge
storage-method: airtight-container
fridge-life-days: 3
freezer-life-days: 60
notes:
  - "summary: Thick buttermilk pancakes with semi-sweet chocolate chips folded through — straightforward weekend breakfast that comes together in one bowl and one pan."
  - Buttermilk is doing real work here — its acid reacts with the baking soda for extra lift and tang. In a pinch, add 2 tbsp white vinegar to 2 cups whole milk and let it sit 5 minutes.
  - Keep finished pancakes on a wire rack in a 200°F oven while you cook the rest. A plate stacks steam into the bottom ones and turns them soggy.
  - Leftover pancakes keep 3 days in the fridge and reheat well in a toaster — better than a microwave, which softens them.
pack: founders-pack
---