Ah, Chocolate Chip Pancakes how I love thee! Seriously, there are just times that I absolutely C-R-A-V-E chocolate chip pancakes and big 'ol glass of cold milk. I found these pancakes while looking through the blog of Joy the Baker and knew that I had to make them the next time I was craving pancakes. We had them for dinner but obviously they'd be a fantastic breakfast or addition to brunch. I, personally, like chocolate chip pancakes with powdered sugar but my husband just used some delicious maple syrup and still loved them. For a little extra indulgence - some whipped cream and sliced strawberries maybe?!
Milk Chocolate Buttermilk PancakesSource: Joy the Baker, adapted from BlogChef
Printer Friendly Recipe
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
oil or cooking spray (for cooking)
Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.
Makes a lot! I halved the recipe and made 7 pancakes using 1/3-cup batter per cake!