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Chocolate Chip Buttermilk Pancake Squares

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Chocolate Chip Buttermilk Pancake Squares

Lisa
The Cook
6 Servings
10 Ingredients
15 Comments

Baked to a golden brown these Chocolate Chip Buttermilk Pancake Squares are airy, moist and flecked with gooey bits of melted chocolate.

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6 Servings
10 Ingredients
15 Comments

Ingredients

  • 1 cup Buttermilk
  • 2 individual beat Egg
  • 4 tablespoons melt Butter
  • 2 tablespoons Sugar
  • ¼ cups Sour Cream
  • 2 tablespoons Pancake Syrup
  • 2 cups Flour, All-Purpose
  • 4 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ cups Chocolate Chips, Mini

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine buttermilk, eggs, and butter.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine buttermilk, eggs, and butter.
  2. Add in sugar, sour cream, and pancake syrup.
  3. In a separate bowl, combine flour, baking powder, and salt.
  4. Add flour mixture to wet mixture, stirring just until combined.
  5. Fold in chocolate chips.
  6. Pour into a greased baking pans.
  7. Bake at 350 for 20-25 minutes or just until it begins to brown.
  8. Allow to cool for a few minutes, then cut into equal sized squares.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4"x4" square
Amount Per Serving
Calories
447
Total Fat
20g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
107mg
Sodium
569mg
Total Carbohydrates
62g
Fiber
3g
Sugar
20g
Protein
10g
WW Freestyle
17

Categories

shellfish-free, fish-free, traditional, vegetarian, nut-free, kid-friendly, winter, spring, summer, fall

Categories

shellfish-free, fish-free, traditional, vegetarian, nut-free, kid-friendly, winter, spring, summer, fall

15 Comments

Join the discussion

  4. 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.

    Reply

  5. 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!

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  6. 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.

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  8. 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!

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  9. 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!

    Reply

    1. 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!

      Reply