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Blueberry Buttermilk Pancakes Recipe with Chocolate Chips

You will enjoy every morsel of these blueberry chocolate chip pancakes. This pancake breakfast is perfect for feeding hungry tummies.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 749kcal
Author: Megan Porta

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 cups buttermilk
  • 3 large eggs
  • 1/2 cup butter melted
  • 1 cup fresh blueberries
  • 1 cup mini semi-sweet chocolate chips

Instructions

  • In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, combine the buttermilk, eggs and butter.
  • Add the flour mixture to the batter and stir until just combined. Do not over mix. Carefully stir in the blueberries and chocolate chips until just combined.
  • Heat a skillet over medium-low heat and spray with cooking spray. Use a 3/4 measuring cup to scoop the pancake batter onto the hot skillet. The batter will be thick, so use the back of the spoon to shape into a circle.
  • When bubbles start to form, flip the pancake with a spatula and let the other side cook until cooked all the way through. Serve warm, with butter and syrup.

Notes

  • Be careful not to overmix the batter!
  • Omit the chocolate chips and blueberries for a more fluffy buttermilk pancake recipe.
  • Replace the chips and berries with apple slices, bananas or toffee bits.
  • Make a batch of pancakes to eat now and freeze some for later!

Nutrition

Calories: 749kcal | Carbohydrates: 87g | Protein: 16g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1196mg | Potassium: 511mg | Fiber: 5g | Sugar: 31g | Vitamin A: 839IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 6mg
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