Chocolate Chip Pancakes

 Chocolate Chip Pancakes 

  

Let’s be real. Sometimes you need that extra comfort for breakfast. Just a little something that says today is going to be a good day.  I call it my happy breakfast.  It’s sweet and indulgent and so comforting.  As a matter of fact, I can’t find anything unhappy about this breakfast.  The house smells like a French pastry shop with chocolate fumes so rich they make you just want to stop what you’re doing and sniff the air!  It’s the kind of breakfast that you close your eyes with each bite and just allow the flavors to lift your spirits.  It’s the kind of breakfast that makes you drop your fork and get up and do a happy dance.  So my point is this…. indulging in chocolate chip pancakes for breakfast is a good thing.  You will love this recipe for my light and fluffy pancakes filled with chocolate chips.

 

Chocolate Chip Pancakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons granulated sugar

2 cups buttermilk  at room temp* (see below for making your own)

2 large eggs lightly beaten

1 teaspoons vanilla extract

1/4 cup chocolate chips plus more for topping if you want

Whisk together all the dry ingredients in a large bowl.

 

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay. Fold in the chocolate chips. 

  

This step is important:  Let the pancake batter rest for 10 minutes.  While you wait, go ahead and heat your large skillet or preferably a griddle over medium high heat.  You want the butter to be sizzling when you add your batter.  That will give you crispy edges.

Add the butter and when you see it begin to sizzle, pour your batter onto the hot griddle or skillet. Pour out 1/3 – ½ cup of batter, depending on what size you want for each pancake.

 

  

  

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and hot maple syrup. Drop some chocolate chips on top to melt if desired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

 

NOTES

• To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200 degree oven.

• I like to use a griddle when making pancakes. It’s much more efficient and an easier way to feed more people!  

• Don’t over mix the pancake batter.  Once mixed, give your batter a little time to rest. 

• Serve your syrup warm, if not hot. It helps the butter melt and doesn’t cool off the pancakes.

*The simplest way to make your own buttermilk is to pour 1 Tablespoon of vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk.