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15 servings
Prep Time:
6 mins
Cook Time:
15 mins
Meal Type:
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Buttermilk Pancakes with Chocolate Chips

The key to fluffy pancakes is not to overmix the batter, it should not be beaten smooth.



  1. Heat griddle to 375° F (190° C).degrees.
  2. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk (soy milk and lemon juice), and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  3. Heat oven to 175° F (80° C).
  4. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter (or reserved bacon fat onto griddle). Wipe off excess.
  5. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
  6. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  7. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
  8. Note: if serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
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Nutrition summary:

There are 192 calories in 1 serving of Buttermilk Pancakes with Chocolate Chips.
Calorie break-down: 35% fat, 54% carbs, 11% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 70
Calories 192
% Daily Values*
Total Fat 7.74g 12%
  Saturated Fat 3.241g 16%
  Polyunsaturated Fat 1.527g  
  Monounsaturated Fat 1.388g  
Cholesterol 28mg 9%
Sodium 365mg 15%
Potassium 72mg  
Total Carbohydrate 27.05g 9%
  Dietary Fiber 0.9g 4%
  Sugars 7.39g  
Protein 5.32g  
Vitamin A 30% Vitamin C 19%
Calcium 95% Iron 28%
of RDI*
(192 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (54%)
Fat (35%)
Protein (11%)
* Based on a RDI of 2000 calories