Fluffy Choco Chip Almond Pancakes in Under 20 Minutes

If you’re craving a sweet, satisfying breakfast that’s quick to whip up and full of texture and flavor, these choco chip pancakes with almonds are your perfect go to. Light, fluffy, loaded with gooey chocolate chips, and dotted with the crunch of toasted almonds, they’re ideal for cozy mornings or brunch with friends. The best part? You can make them from scratch in under 20 minutes. Here’s how to do it, step by step.

Ingredients:

• 1 ½ cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit 5 mins)
• 1 large egg
• 3 tablespoons melted butter (plus more for greasing pan)
• 1 teaspoon vanilla extract
• Add-ins:
  • ½ cup semi sweet chocolate chips
  • ⅓ cup finely chopped roasted almonds (plus extra for topping)
• Optional toppings:
  • Maple syrup or honey
  • Sliced bananas or strawberries
  • Extra chocolate chips and chopped almonds
  • Whipped cream or Greek yogurt

Method:

• Start by toasting the almonds, which enhances their nutty flavor and adds crunch to your pancakes. Heat a dry skillet over medium heat. Add the chopped almonds and toast for 2 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In another bowl or a large measuring jug, whisk together the buttermilk, egg, melted butter -- make sure it’s not hot, or it’ll cook the egg, and vanilla extract. Mix until smooth and combined.
• Now pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon. Do not overmix, as it’s okay if a few lumps remain. Overmixing will make your pancakes tough.

• Now fold in the chocolate chips and toasted chopped almonds. Your batter should be thick but pourable.

• Place a non stick skillet or pan over medium heat. Lightly grease with butter or oil. To test the pan, flick a drop of water onto it. If it sizzles and evaporates quickly, it’s ready.
• Pour about ¼ cup of batter onto the skillet for each pancake. Use the back of the ladle or measuring cup to gently spread into circles. Cook for 2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until the pancakes are golden brown and cooked through. Repeat with remaining batter, greasing the pan as needed.
• Stack the warm pancakes on a plate and top with your favorites. Options include:
  • A drizzle of maple syrup
  • A handful of extra chocolate chips
  • A sprinkle of chopped almonds
  • Whipped cream or Greek yogurt for richness
  • Fresh berries or banana slices for freshness

• Pair them with a mug of hot coffee or a chilled glass of almond milk, and you’ve got yourself a perfect start to the day.

Tips:

• Don’t flip too early. Wait for those bubbles to form on top. It’s a sign your pancake is ready to turn.
• If making a large batch, keep cooked pancakes warm in a low oven of 200°F or 90°C while you finish the rest.
• Swap almonds for walnuts or pecans, or use white chocolate chips for variation.
• If you're short on time in the mornings, the dry mix can be prepped the night before. Simply whisk together the flour, sugar, baking powder, baking soda, and salt, and store it in an airtight container. In the morning, mix the wet ingredients fresh and you’ll have breakfast on the table even faster.
• For a healthier twist, try swapping half the all purpose flour with whole wheat flour, or replace the sugar with coconut sugar or mashed banana.
• You can add a pinch of cinnamon or a grating of orange zest to give the batter a flavor lift.
• For an even richer flavor, you can brown the butter before mixing it into the wet ingredients. This adds a warm, nutty note that complements both the chocolate and the almonds beautifully.
• Make sure the butter is at room temperature. If you use cold butter it will be solid and won’t mix in properly, leaving clumps in the batter. So ensure it’s had time to sit out at room temperature for about 20 minutes and soften naturally, then use.