Buttermilk Chocolate Chip Pancakes

Buttermilk chocolate chip pancakes get their loft from the classic acid-base reaction, tangy buttermilk hitting baking soda the moment they meet. That bubbling creates the airy, tender crumb you cannot fake with regular milk.

The technique trick is when to add the chocolate chips. Instead of stirring them into the batter (which leads to chips on the bottom and burnt griddle marks), sprinkle them onto the first side of the pancake while it cooks. By the time you flip, the chips are warm and starting to soften without scorching against the heat.

Melted butter in the batter is doing more than adding richness, it coats the flour proteins and keeps the gluten short for a tender pancake. A medium-high griddle is the right setting, too cool and the pancakes spread thin, too hot and the outside browns before the inside cooks.

No buttermilk on hand? A tablespoon of lemon juice or white vinegar in regular milk gives you a sour-milk substitute that works just as well. Let it sit 5 minutes to curdle properly before using.

Stack high and pour real maple syrup over the top.

Pro Tips

• Let the batter rest 5 minutes before cooking, this hydrates the flour and gives a more tender pancake.
• Use a quarter-cup measure for uniform pancakes that cook at the same rate.
• Flip only once, when bubbles cover the surface and the edges look set, multiple flips toughen the crumb.
• Keep cooked pancakes warm in a 200°F (95°C) oven on a rack so they do not get soggy under each other.

Variations

• Sprinkle fresh blueberries on the first side in place of chocolate chips for a fruity version.
• Add a half teaspoon of cinnamon to the dry mix for a warm-spice profile.
• Swap half the flour for whole wheat flour for a heartier, nuttier pancake.