Breakfast, Desserts

Chocolate Chip Buttermilk Pancakes

Cooking method:

  • Prep Time: 5 mins
  • Cook Time (Per Pancake) 4 mins
  • Total time: 9 mins
  • Skill Easy
  • Serves 10 people

Chocolate Chip Buttermilk Pancakes

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs


  • 225g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 25g caster sugar
  • 2 large eggs
  • 300ml buttermilk
  • 25g butter, melted plus extra for frying
  • 1 teaspoon vanilla extract
  • 75g dark chocolate chips
  • Maple syrup to serve

Cooking mode

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  • Step 1

    In a large bowl, add flour, bicarbonate of soda, salt, sugar, and stir to combine. Add eggs, buttermilk, melted butter and vanilla extract.

  • Step 2

    Assemble the immersion blender attachement on the power base. Submerge the blender head into the mixture, ensuring it is flush with the bottom of the bowl. Press and hold the power button to begin blending. Use and up-and-down motion while blending for about 15-20 seconds. Add chocolate chips and use pulse to mix the chips in.

  • Step 3

    Heat a large frying pan over medium high heat until hot. Add butter as needed. Ladle four large spoons of the batter into the pan. Cook the pancakes for about 2 minutes until the bottom is golden brown. Flip and cook on the second side for about 2 minutes until brown, then transfer to a plate. Repeat with remaining batter.


  • Step 4

    Serve drizzled with maple syrup if desired.