Prep Time:10 mins
Cook Time:10 mins
Rest Time:10 mins
Total Time:30 mins
Yield:8 pancakes

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 480

% Daily Value *
Total Fat 24g30%
Saturated Fat 13g63%
Cholesterol 65mg22%
Sodium 494mg21%
Total Carbohydrate 64g23%
Dietary Fiber 4g13%
Total Sugars 32g
Protein 9g17%
Vitamin C 2mg2%
Calcium 152mg12%
Iron 3mg18%
Potassium 360mg8%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. ¾ cup milk
  2. 2 tablespoons white vinegar
  3. 1 cup all-purpose flour
  4. 2 tablespoons white sugar
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 large egg
  9. 2 tablespoons unsalted butter, melted
  10. 1 teaspoon vanilla extract
  11. ½ cup mini chocolate chips, or more to taste
  12. cooking spray


To make the buttermilk: Combine milk and vinegar in a bowl and set apart for 5 mins to sour the milk.

Combine flour, sugar, baking powder, baking soda, and salt in a massive blending bowl.

Whisk egg, butter, and vanilla extract into buttermilk mixture till well combined; add flour aggregate and whisk until just blended. Fold in chocolate chips. The pancake batter may be thick. Let the batter sit for 5 minutes.

Warm up a big pan on low-medium heat, and spray it with cooking oil.

Put about ¼ cup of batter for each pancake in the pan. Cook until you see bubbles on top, about 2 to 4 minutes. Use a spatula to flip the pancake, and cook until it’s brown on the other side, about 2 to 3 more minutes. Do the same with the rest of the batter. Serve right away.