Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 2 teaspoons sugar (optional)
- 1 1/2 teaspoons grated orange zest (or lemon zest)
- 1 rounded cup semisweet mini chocolate chips (or blueberries)
Directions
- Whisk together all ingredients except chocolate chips/blueberries until combined. Do not overwhisk the batter or your pancakes will be dense versus light and fluffy. It's ok if you still see little chunks of throughout the batter. If using blueberries, gently fold into batter now. Chocolate chips should not be added now and instead sprinkled on top while cooking.
- Heat a pan/griddle over medium low heat and grease lightly with butter or oil.
- Working in batches, ladle 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chocolate chips if using.
- Cook pancake until bubbles appear on surface, about 1-2 minutes. Gently flip pancake with a spatula and cook other side, about 1-2 minutes more.
- Garnish with powdered sugar and serve with your favorite syrup!
