Strawberry Chocolate Chip Buttermilk Pancakes
Strawberry chocolate chip buttermilk pancakes are incredibly thick and fluffy and have the perfect juicy strawberry to mini chocolate chip ratio in every bite!
These are the fluffiest thick pancakes loaded with flecks of chocolate chips and diced strawberries. The recipe is versatile because you can easily replace the strawberries with a different fruit or the chocolate chips with another type of chip. Better yet, you only need one bowl to make them and that means an easy clean-up. It’s a simple yet impressive breakfast for any occasion!
About these strawberry chocolate chip buttermilk pancakes
Combining fresh juicy strawberries and chunky chocolatey chips is a pairing that just makes sense. Anyone who’s ever had a chocolate-dipped strawberry would be quick to agree.
Using buttermilk in pancakes adds an extra level of moisture and thickness. The acid reacts with baking powder and baking soda, making these high-rise pancakes extra thick.
They’re an all-American breakfast that’s impressive enough to serve your sweetheart on Valentine’s Day topped with cinnamon whipped cream, or to serve a crowd a special Christmas brunch as part of a Christmas brunch board.
What you’ll need
- Unsalted Butter – Using unsalted butter allows you to control the amount of added salt in the pancakes.
- Buttermilk – Make your own buttermilk substitute you don’t have any on hand. It’s easy to make with regular milk and lemon juice, vinegar, or cream of tartar.
- Large Egg – Eggs in pancake batter create structure and are used as a binding agent. Adding egg also adds protein, moisture and texture to the pancakes.
- Pure Vanilla Extract – Vanilla does what salt does in that it enhances the flavor of the ingredients around it. Vanilla also has the ability to add a delicious warm flavor to everything it touches.
- All-Purpose Flour – All-purpose flour is a great choice for pancakes. Using all-purpose flour is the easiest way to getting a perfect light and fluffy outcome.
- Granulated Sugar – The amount of sugar in this recipe isn’t written in stone. It’s a great guide; however, depending on how sweet your strawberries are, and how many chocolate chips you’re using (plus all of the yummy toppings), you may decide to use less sugar.
- Baking Powder & Baking Soda – When you leave your batter to sit for a bit, you’ll notice some bubbles start to appear. This is the leavening agents doing their job to help make pancakes nice and fluffy.
- Salt – Salt brings out the other flavors and balances the sweetness.
- Strawberries – Fresh strawberries are best. Using frozen can work, but you may notice they end up runnier and the juices may bleed even more. The sweeter the strawberry, the juicier it’ll be.
- Mini Chocolate Chips – Smaller chocolate chips can be swapped for regular sized chocolate chips, but we love how the minis distribute throughout the batter.
How to make this recipe
Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
Whisk in egg and vanilla.
Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
Fold in strawberries and chocolate chips.
Scoop onto a griddle preheated over medium heat, spreading the batter out as needed.
TIP: You’ll probably notice this pancake batter is quite thick. Using a scoop is the easiest way to scoop the batter, and also ensures that each pancake is the same size.
Cook for 4-5 minutes on each side, or until golden brown and cooked through.
How to make these strawberry chocolate pancakes your own
- Save some strawberries to make a strawberry sauce topping.
- Or, use extra strawberries to make strawberry cream cheese French toast tomorrow!
- Serve with 5-ingredient chocolate syrup to drizzle on top.
- For a special occasion, add a dollop of whipped cream and decorative with festive sprinkles, depending on the day!
- Garnish with fresh berries on top.
- Swap the strawberries for blueberries, black berries, or sliced bananas.
Once cooled, these pancakes can be stored in the fridge, covered in an airtight container, for up to 4 days, or frozen for up to 1 month.
When freezing, separate the layers with parchment paper so they don’t clump together when frozen. This way you can take out single servings as you need them.
The best way to get pancakes soft again is to use the microwave. Pop them in for 20 seconds at a time. You can also use the toaster, which will get them a little crispier.
More recipes for chocolate lovers
- Chocolate Chip Pancake Mix Cookies
- Chocolate Peanut Butter Pancakes
- Baked Chocolate Donuts
- Chocolate Butter
Get the Recipe: Strawberry Chocolate Chip Buttermilk Pancakes
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely diced strawberries
- ¼ cup mini chocolate chips
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in strawberries and chocolate chips.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
- This is a thick pancake batter, and it works best with a scoop. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.