Chocolate Chip Buttermilk Pancakes

Published online: Jul 24, 2020 Articles Jessica Hallam
Viewed 1360 time(s)

If there is one recipe I’m known for it is my chocolate chip cookies. My secret is almond extract and coarsely chopped chocolate. Because they are my mom’s favorite, this month I decided to put a special twist on those cookies and turn them into a decadent breakfast. The pancakes are thick and fluffy with little nuggets of silky-smooth melted chocolate, topped with a thick almost caramel like syrup. They’ve been a hit at our house and I hope you enjoy them too!

Chocolate Chip Buttermilk Pancakes

2 eggs 

2 ¼ c. buttermilk 

¼ tsp. almond extract

4oz chopped chocolate, not chocolate chips

2c. flour

2tsp. baking powder

1tsp. baking soda

½ tsp. sea salt


In a bowl, combine the eggs, buttermilk, and extract. Mix well. Next, fold in all dry ingredients. The batter will be thick.

On a griddle or in a greased skillet over low heat, cook the pancakes with 1/3 c. of batter at a time. Spread the batter into an even layer. Cook until lightly golden brown on each side, about two to three minutes. The recipe will yield 6-10 pancakes

Almond Buttermilk Syrup

½ c. buttermilk

1c. butter

½ c. brown sugar

½ c. sugar

1tsp. baking soda

2tsp. vanilla extract

½ tsp. almond extract


In a large saucepan, heat buttermilk, butter and sugars. Bring to a simmer. Over sink, add baking soda and stir. Quickly add extracts and stir to combine. The mixture will be frothy. 

Set aside and serve with pancakes. 


I use chopped chocolate in place of chocolate chips because it melts to a smooth texture creating pockets of smooth pure chocolate. I prefer the Ghirardelli baking bars. 

You can omit the almond if you prefer just plain vanilla.

You can use milk, semisweet or dark chocolate in these.

Click here to read more of Idaho Falls Magazine's May issue. 


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