Milk Chocolate Chip Buttermilk Pancakes

Adapted from Joy the Baker
  • 2 eggs
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 4 Tbsp butter, melted and cooled
  • ½ tsp vanilla extract*
  • ½ cup milk chocolate chips
  • Oil or cooking spray (for your griddle)
  1. In a large bowl, beat the eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
  2. Heat griddle or pan over medium heat. Add a teaspoon of oil 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; if the drops start to dance it’s hot enough.
  3. Pour 2 Tbsp of batter onto the griddle. Cook on the first side until the 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 (if you’re paranoid like me, you can also do the cake test; gently press the center down with your finger, and if comes back up, the inside is done). Repeat until all the batter is gone. Let the cooked pancakes rest on a heat proof plate in a 200 degree oven until ready to serve. If you don’t have a heat proof plate, just put them on a foil-lined cookie sheet, and transfer them to a serving platter when you’ve finished cooking them all.
*Instead of ½ tsp vanilla extract, I used:
  • ¼ tsp vanilla extract
  • ¼ tsp Vanilla, Butter and Nut Flavor.
Delicious! (It’s also great to put in cookies and cakes.) Get some as soon as you can, by clicking here.

P.S. Just in case you were wondering, I ate mine buttered, and I dipped every other bite in warm maple syrup. It was basically awesome.


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