Serves 16
45 min
Whole Wheat Chocolate Chip Buttermilk Pancakes
Recipe GLPR6187d97349c1a6
Fluffy, tender pancakes made with a blend of all-purpose and whole wheat flour, enriched with tangy buttermilk and a touch of sour cream. Warm spices like cinnamon complement the sweet chocolate chips scattered throughout. The batter is gently folded to keep the pancakes light and airy. Perfect for a wholesome breakfast or brunch that satisfies both nutrition and indulgence.
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Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
2¼ cups buttermilk
¼ cup sour cream
2 large eggs
3 tbsp unsalted butter, melted and cooled slightly
½ cup mini chocolate chips
1 tsp vegetable oil for greasing
Directions
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium bowl, whisk together the buttermilk, sour cream, eggs, and melted butter until smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently stir until just barely combined—the batter should be lumpy with a few dry flour streaks visible. Do not overmix.
Gently fold in the mini chocolate chips until evenly distributed throughout the batter, being careful not to overwork the mixture.
Allow the batter to rest for 10 minutes at room temperature. This allows the flours to fully hydrate and the leavening agents to activate.
Warm a griddle or large skillet over medium heat. Add 1 teaspoon of vegetable oil and heat until it shimmers slightly. Using a paper towel, carefully wipe the pan, leaving just a thin film of oil.
Using a ¼-cup measure, scoop batter onto the griddle, spacing pancakes about 2 inches apart. Cook for 2–3 minutes, until the edges appear set and small bubbles on the surface begin to break.
Using a thin, wide spatula, carefully slide under each pancake and flip. Cook for 1–2 minutes longer, until the second side is light golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter, wiping the griddle with an oiled paper towel between batches as needed. Serve warm.
