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 joythebaker.com, 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
- In a bowl beat the egg with a fork
- In a second bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
- Add the buttermilk, melted butter, and vanilla to the egg and mix well
- Add the dry ingredients to the wet, and mix until most of the large lumps are gone
- Carefully mix in the chocolate chips
- Let the batter sit for about 5 minutes while the pan is heating up
- Spray a non-stick frying pan with cooking spray, and heat up over medium heat
- Drop about 2 tbsp of time onto the pan when hot
- 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)
- Cook the other side until it is golden brown
- Repeat with the remaining batter
- Serve with syrup, whipped cream, berries, whatever you like!