Though I like pancakes, I’m typically more of a waffle person. However, after seeing Joy the Baker (lover of all things pancake) rave and rave and rave about these, I decided we needed to try them. I have to say, they lived up to the hype. Even better is how easy they were to make, which is essential for a leisurely weekend breakfast. I used milk chocolate chips as she recommends, but I think they would be great with semi-sweet or dark chocolate as well. I halved the recipe (full recipe listed below) and we got about 6 pancakes out of the batch. Andrew also loved these, as you can see :) I can just imagine that this will be a recipe our kids request often in future years.
2 cups buttermilk
4 tbsp. butter, melted and cooled
½ tsp. vanilla extract
2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½-¾ cup chocolate chips
In a large bowl, lightly beat the eggs. Whisk in the buttermilk, butter and vanilla extract and mix until well combined. Add in the flour, sugar, baking powder, baking soda and salt. Mix just until incorporated. Add in the chocolate chips and stir just until combined.
Preheat the oven to 200° F. Heat a griddle or skillet over medium heat. Melt a thin pat of butter in the pan and spread it around. Once the bottom of the pan has been covered, wipe the butter out gently with a paper towel so that only a very thin film remains. Drop scoops of batter of your desired size (I use 1/3 cup) into the pan. Cook the first side until bubbles form on the surface and begin to pop, and the bottom is golden brown. Flip gently with a spatula and cook again until cooked through and golden brown on both sides. Transfer the cooked pancakes to an oven-safe dish in the warmed oven and repeat the process with the remaining batter. Serve immediately.