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Strawberry Chocolate Chip Pancakes

Fluffy pancakes filled with fresh strawberries and chocolate chips, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (or milk with a splash of vinegar)
  • 1 large egg
  • 2 tablespoons melted butter plus extra for cooking
Add-ins
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended.
  2. In another bowl, whisk together the buttermilk, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps left.
  4. Gently fold in the sliced strawberries and chocolate chips.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and add a little butter to grease the surface.
  2. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
  3. Stack the pancakes on a plate, top with extra strawberries or chocolate chips, and drizzle with maple syrup.

Notes

Use fresh ingredients for the best flavor. Don’t overmix the batter; it should be lumpy. Keep pancakes warm in a low oven if serving a crowd. Experiment with flavors by adding vanilla extract or lemon zest.