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Stack of chocolate chip pancakes covered in strawberry syrup.
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Chocolate Chip Pancakes with Homemade Strawberry Syrup

Tender and fluffy chocolate chip buttermilk pancakes topped with a homemade strawberry syrup.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 507kcal
Author Allison - Celebrating Sweets

Ingredients

Homemade Strawberry Syrup:

  • 2 ½ cups chopped fresh strawberries divided
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 ½ teapoons cornstarch
  • 1 tablespoons water

Chocolate Chip Pancakes:

  • ¾ cup white whole wheat flour (or swap for all purpose flour)
  • ¾ cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups buttermilk
  • ¼ cup milk
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons unsalted melted butter plus more for greasing pan
  • ½ cup chocolate chips I used semisweet

Instructions

Strawberry Syrup:

  • Place 2 cups of strawberries, sugar, and ¼ cup water in a saucepan set over medium heat. Simmer for about 8 minutes, stirring occasionally. Mix cornstarch and 1 tablespoon water. Add the cornstarch slurry to the strawberries that are cooking, along with the remaining ½ cup fresh strawberries (these strawberries will help add some texture to the syrup). Simmer for another 2-3 minutes until thickened. Serve the syrup as is (I like it chunky) or puree a portion of it for a thinner syrup.

Pancakes:

  • In a large bowl, combine flours, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, vanilla, egg, egg white and melted butter. 
  • Pour the wet mixture into the dry ingredients and stir until just combined. Stir in chocolate chips being careful not to overmix. 
  • Grease a griddle over medium-low heat. Scoop batter into ¼ or ⅓ cup portions and place on the griddle. Cook until bubbles begin to form, then flip and cook on the other side until done. Continue until all batter is used. Pancakes can be kept warm on a baking sheet in a 200°F oven. Serve warm with strawberry syrup.

Notes

Buttermilk pancakes adapted from All Recipes.

Nutrition

Calories: 507kcal | Carbohydrates: 92g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 516mg | Potassium: 491mg | Fiber: 5g | Sugar: 54g | Vitamin A: 265IU | Vitamin C: 52.9mg | Calcium: 253mg | Iron: 2.6mg