Chocolate Chip Buttermilk Pancake Squares
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.
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 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?
- 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.
- 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.
- 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 baking pans.
- Bake at 350 for 20-25 minutes or just until it begins to brown.
- 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
15 Comments
Join the discussionWhat size baking dish do you use?
9×13
Thanks!
What temp do we bake them at? Didn’t see that in the instructions 🙂
Thanks for catching that. 350F. We have updated to reflect this change.
Just made these with half white whole wheat flour, and they are delicious!
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.
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!
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.
Can you use pure maple syrup instead of pancake syrup?
Yes Michelle – you most certainly can!
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!
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!
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!
Beaten eggs. Melted butter.