When I’m not in the mood for a big, fluffy pancake, these are my go-to. They’re almost like a pancake-meets-crêpe situation — thin and buttery with crispy, lacy edges and plenty of melty chocolate chips.
They’re a little lighter than a traditional pancake and so good with maple syrup and flaky salt. The 30-minute rest is important here, so don’t skip it!
Ingredients
- 1 cup (142 g) all-purpose flour
- ¼ cup (32 g) whole wheat flour
- 1 heaping tablespoon (14 g) granulated sugar
- ½ teaspoon kosher salt
- ¼ cup (56 g) unsalted butter, melted and cooled
- 1¼ cups (305 g) buttermilk, room temperature
- ½ cup (115 g) whole milk
- ¼ cup (77 g) pure maple syrup
- 3 large eggs + 1 egg yolk
- Clarified butter, ghee, or butter + a little neutral oil, for cooking
- ¾ cup (127 g) semisweet or dark chocolate chips
- Maple syrup + flaky salt, for serving
To Make
1. Mix the dry ingredients.
Whisk together both flours, sugar, and salt in a large bowl.
2. Mix the wet ingredients.
In a separate bowl, whisk together the melted butter, buttermilk, milk, maple syrup, eggs, and egg yolk.
Pour the wet ingredients into the dry and whisk until everything comes together.
3. Let it rest.
Let the batter sit uncovered for about 30 minutes. This helps give you that thin, tender texture instead of a rubbery pancake.
4. Cook.
Heat a skillet over medium heat and add just a little clarified butter or ghee.
Pour about ⅓ cup of batter into the pan and sprinkle chocolate chips over the top. Try not to put the chocolate too close to the edges since it can burn.
Cook for about 1½–2 minutes, until the edges look golden and crispy. Flip and cook for another 30 seconds to 1 minute.
Keep going until all your batter is gone, wiping out any burnt chocolate from the pan between pancakes.
5. Finish them off.
Stack them up and serve warm with maple syrup and a little flaky salt.
These are especially good when you want pancakes, but not a big fluffy stack — think buttery, crispy-edged crêpe with just enough pancake to it.
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