2cupsChocolate Chips(may add more depending on preference)
In a large bowl, combine flour, baking powder, baking soda, salt and sugar, and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. The batter should have some lumps. Carefully fold in the chocolate chips. Don't overmix.
Heat skillet over medium-low heat. Test for readiness by sprinkling some water on a pan and if it spatters off the griddle, it's hot enough.
Coat with butter or spray with non-stick cooking spray. Using a ½ cup, pour pancake batter onto skillet or griddle.
When bubbles appear on top of the pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
Top with additional chocolate chips, strawberries, bananas, berries, whipped cream, and real maple syrup.
How to keep chocolate chips from melting in chocolate chip pancakes?Chocolate Chips are meant hold their shape when they hit high heat but they can still melt slightly. If you are concerned about the chocolate chips melting into the pancakes, don't add the chocolate chips to the batter. Pour the pancake batter onto a warm skillet and then generously sprinkle one side of the pancakes with chocolate chips. This will allow for less time on the heat.What type of chocolate should you use in chocolate chip pancakes?It depends on how sweet you like them! If I am using milk chocolate chips, I reach for Guittard milk chocolate chips. If I want to use semi-sweet chocolate chips, I reach for Ghirardelli.