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Chocolate Chip Buttermilk Pancake Squares

Chocolate Chip Buttermilk Pancake Squares

Chocolate Chip Buttermilk Pancake Squares


Lisa @ Onceamonthmeals.com


  • 1 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 Tablespoons butter, melted
  • 2 Tablespoons sugar
  • 0.25 cups sour cream
  • 2 Tablespoons pancake syrup
  • 2 cups flour
  • 4 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups mini chocolate chips


In a large bowl, combine buttermilk, eggs, and butter. Add in sugar, sour cream, and pancake syrup. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to wet mixture, stirring just until combined. Fold in chocolate chips. Pour into a greased 9 x 13 baking dish. Bake 350F  for 20-25 minutes or just until it begins to brown. Allow to cool for a few minutes, then cut into equal sized squares. 

Freezing Directions:

Prepare per above directions then flash freeze. Once frozen, divide among gallon freezer bags. Label and freeze. TO SERVE: Reheat in microwave for 30-60 seconds.

Servings:  6

**conversion chart image provided by Erik Spiekermann

14 Responses to “Chocolate Chip Buttermilk Pancake Squares”

  1. Loretta Khayam says:

    What size baking dish do you use?

  2. Gretchen says:

    What temp do we bake them at? Didn’t see that in the instructions :)

  3. Vanessa A says:

    Just made these with half white whole wheat flour, and they are delicious!

  4. Meredith says:

    I made these GFDF by subbing almond milk for the buttermilk, earth balance for butter, DF yogurt for sour cream, and GF all-purpose flour, and blueberries for choc chips. They were AMAZING! Everyone in my family loved them. My husband loved them, my VERY picky four-year-old loved them, my two-year-old loved them and I thought they were pretty wonderful too.

  5. Crystal says:

    I made these this morning for 3 boys and they absolutely loved them. I don’t even like chocolate chip pancakes mostly because of the sweetness but these were just right and oh so delicious! Thank you!

  6. Betsy says:

    I made a batch this morning for my chocolate chip pancake loving kids. I used half white whole wheat flour and they were still devoured. I love that they are as easy to mix up as a batch of pancakes, but I don’t have to stand there and baby sit them while the batter cooks. They did end up super fluffy though, more cake-like than pancake-like. I think it was my homemade buttermilk (lemon juice and milk)…it may have been too acidic. Putting on my list for freezer cooking next week.

  7. Michelle says:

    Can you use pure maple syrup instead of pancake syrup?

  8. Emily says:

    Made this today & it was great! Like Betsy, mine were super-fluffy. I’m wondering if the 4 tsp baking powder is too much? It seems like a lot. But the texture didn’t bother me at all. I’m also wondering if it’s ok to make this the night before, refrigerate it, and bake it in the morning, or if it will puff up too much. Anyway, it is yummy and my two-year-old twins definitely approved!

  9. Stephanie Miller says:

    So I made these for the first time this morning for breakfast. I used two cups whole wheat pastry flour and instead of buttermilk I used 1 cup fat free milk with a TBS vinegar because I didn’t have buttermilk on hand. They tasted yummy and the kids loved them but they were very cake like. I am wondering if using my improvised buttermilk caused the fluffiness and will try buttermilk the next time but these are a definite winner! Thanks for the great recipe!

    • Lisa says:

      I need to make these again for my family as well! The pastry flour may have caused the cake like texture, but glad it worked and your family enjoyed!

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