Instructions
Step 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Step 3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Step 4. Fold in the chocolate chips, blueberries, and raspberries carefully.
Step 5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set.
Step 7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 8. Serve the pancakes warm with powdered sugar, extra berries, and additional chocolate chips.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place cooled pancakes in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag for up to 2 months.
Reheat pancakes in the microwave for 20 to 30 seconds or warm them in a skillet over low heat.
For the best texture, avoid overheating to keep the pancakes soft and fluffy.
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