Thursday, February 24, 2011

Chocolate Chip Pancakes

These pancakes are so good, I made them 3 times in about a week and a half. 3 times!  

The first time I made them, I was home alone for breakfast so I used dark chocolate chips and they were divine.  My husband hates dark chocolate, so I took advantage of the fact that I would be enjoying these all alone, and the dark chocolate went perfectly. I didn't even douse them in syrup, they were rich enough all on their own.

The second and third time I made these John was home so I threw in milk chocolate chips instead. They were still amazing, but definitely sweeter than the first time I made them. Again they were awesome on their own, but I was having a major sugar craving so the third pancake-meal I covered them in nutella and whipped cream. Pure bliss in pancake form right there.

This recipe is from, and I halved it because I was only cooking for 1 or 2 people each time. Once or twice I didn't have any buttermilk on hand so I used a substitute (1 tbsp of vinegar in a 1 cup measuring cup, then fill it up with milk and let it sit for a few minutes) that worked perfectly.  

You can also add berries instead of chocolate chips, or mix it up by adding 1/4 cup berries and 1/2 cup chocolate chips!

Chocolate Chip Pancakes

  • 1 egg
  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tbsp melted butter
  • 1/2 tsp vanilla
  • 1/2 cup (heaping) chocolate chips (milk chocolate, semi-sweet, dark, they all work!)
  • cooking spray
  1. In a bowl beat the egg with a fork
  2. In a second bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
  3. Add the buttermilk, melted butter, and vanilla to the egg and mix well
  4. Add the dry ingredients to the wet, and mix until most of the large lumps are gone
  5. Carefully mix in the chocolate chips
  6. Let the batter sit for about 5 minutes while the pan is heating up
  7. Spray a non-stick frying pan with cooking spray, and heat up over medium heat
  8. Drop about 2 tbsp of time onto the pan when hot
  9. When bubbles start to form in the middle of the pancake, it is ready to flip.  Make sure the underside is a nice golden brown (you may need to increase or decrease your heat at this point, I find my first pancake always comes out a little funny looking)
  10. Cook the other side until it is golden brown
  11. Repeat with the remaining batter
  12. Serve with syrup, whipped cream, berries, whatever you like!
  13. Enjoy!