Wednesday, October 24, 2012

Chocolate Chip Buttermilk Pancakes

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My husband knows me well. Too well, actually. Last weekend, we were debating who was going to get up and make breakfast. We contemplated running out and grabbing something or making eggs and hash browns. Although I love to cook, sometimes I just want to pass on the responsibility.
Chris wasn't in the mood to make anything either, so he said...."I could really go for some pancakes...with chocolate chips!" I immediately jumped up and exclaimed, "I'm on it!" Now why does this prove that my husband knows me well, you ask? Well, he knows I don't have a recipe for Chocolate Chip Pancakes on my blog. And if something is thrown out there that has yet to make an appearance, I'm all over it. That trickster.
Regardless of how he got me to make these, I'm so glad he did. Adding buttermilk makes them so fluffy, buttery and delicious. I wanted ours extra chippy, so I added a few extra tablespoons to the batter. The result was melty, chocolaty goodness that made our unproductive Sunday just a tad bit better. Enjoy!

  • 2 eggs
  • 2 cups flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups low-fat buttermilk
  • 4 tbsp. butter, melted and cooled
  • 1/2 tsp. vanilla extract
  • 1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)
  • 2 tbsp. butter, for cooking

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.

Heat griddle or pan over medium heat. Add a teaspoon of butter 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, and when the drops start to dance its hot enough.

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.

Source: Adapted from Joy the Baker

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