Chocolate Chip Fluffy Pancakes
Fluffy, buttery pancakes studded with melty chocolate chips and finished with a snowy dusting of powdered sugar.
Equipment
Ingredients
Main
all-purpose flour
190 g
baking powder
2 tsp
baking soda
0.5 tsp
granulated sugar
40 g
salt
0.5 tsp
vanilla extract
1 tsp
egg
2 pcs
Greek yogurt
160 g
buttermilk
95 ml
unsalted butter (melted)
30 g
chocolate chips
125 g
powdered sugar
20 g
Instructions
Mix dry ingredients
Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
Prepare wet ingredients
Whisk the eggs, Greek yogurt, buttermilk, and cooled melted butter until smooth.
Combine wet and dry ingredients
Pour the wet mixture into the dry ingredients and mix just until combined, about 20 seconds. Do not overmix.
Fold in chocolate chips
Gently fold the chocolate chips into the batter.
Heat the pan
Place a non-stick pan over low–medium heat.
Cook first side
Add about 1½ tablespoons of batter per pancake, cover the pan, and cook for 2 minutes.
Flip and cook second side
Carefully flip the pancakes, cover again, and cook for another 2 minutes until golden and cooked through.
Repeat with remaining batter
Continue cooking the remaining batter in batches, without overcrowding the pan.
Dust and serve
Dust the pancakes generously with powdered sugar before serving.
Original recipe
Storage
Best eaten fresh, but can be reheated to restore texture.
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