Better Than Mom’s Chocolate Chip Pancakes

Better Than Mom's Chocolate Chip Pancakes

Want better than Mom’s chocolate chip pancakes? Just make one little change to our recipe for Melt in Your Mouth Buttermilk Pancakes and your husband will want to marry you all over again. But seriously, he will.

Sorry Mom, I adore you more than the pancakes but I also think my version is better than what we grew up eating.

Better Than Mom's Chocolate Chip Pancakes

It’s all about that last swirl of melted butter. I don’t understand why butter is so wonderful but it is. It can make an entire recipe so much better, but then you brown the butter and oh my sweet mercy, it is heaven!!

Browning butter is really easy, and even more easy to screw up. You’ll want to cook it until golden brown, but not too dark and immediately pull it not only off of the burner but pour it into a bowl to cool so it doesn’t continue to cook. It should smell a little nutty and you may get excited just by the look of it.

Better Than Mom's Chocolate Chip Pancakes

It will make your pancakes taste like a chocolate chip cookie and that is NEVER a bad thing. The batter will be very thick, but that’s absolutely right. Just scoop it onto the griddle and spread it out just a little bit. Serve with fresh buttermilk syrup and let us know on social media if you make it by tagging your photo with @ohsweetbasil #ohsweetbasil

Better Than Mom's Chocolate Chip Pancakes


3 tablespoons butter, unsalted
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
1 Cup Chocolate Chips plus more for on top.


In a small saucepan over medium heat, add the butter and cook, stirring with a whisk, until golden and foamy, about 2-3 minutes. Quickly pour into a bowl to cool.
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.
Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and chocolate chips and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately.

Nutrition Information

Yield: 6-8, Serving Size: 1

  • Amount Per Serving:
  • Calories: 320 Calories
  • Total Fat: 12.2g
  • Cholesterol: 55.6mg
  • Carbohydrates: 46.5g
  • Fiber: 1.6g
  • Sugar: 20.8g
  • Protein: 6g
All images and text ©.

Better Than Mom's Chocolate Chip Pancakes

Buttermilk Syrup

Buttermilk Syrup

Awesome Buttermilk Pancakes

The Ultimate Recipe for Buttermilk Pancakes

The fluffiest, softest, most delicious #panakes you can make from home, Sour Cream Pancakes. #breakfast is served

Sour Cream Pancakes

Sweet lemon syrup made with meyer lemons that's perfect for pancakes, waffles or french toast

Meyer Lemon Syrup

Melt in your mouth, fluffy, whole wheat pumpkin pie pancakes with cinnamon caramel syrup (that's to die for)

Whole Wheat Pumpkin Pancakes

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.