Friday, February 3, 2012

Buttermilk Pancakes with Chocolate Chips

I’m going to let you all in on another on of my quirks…

When it comes to breakfast food… I am a savory girl all. the. way. Scrambled Eggs, Fried eggs, Omelets, bacon, hasbrowns, quiche, egg casserole, eggs benedict, corned beef hash – love them all.

French toast, cinnamon rolls, coffee cake? Dare I say it… not. a. fan. I know, I know… it’s CRAZINESS i tell you.

There are two breakfast sweets that I won’t turn down, though: a liege waffle with mixed berries or a big fat pancake with chocolate chips:

Gosh I love a pancake with chocolate chips melted throughout. YES please.

Remember how I came back from our cruise with total sea legs and missed hubs’ birthday because of it?

Well, I decided to do a birthday do-over the following day… Starting out with a hot plate of these homemade fluffy buttermilk pancakes with a side of scrambled eggs and crispy bacon. Perfection, I tell you.

Hubs’ forgave me instantly (he’s so easy to please).  

Anyhow, I’ve tried a few homemade pancake recipes and these babies take the cake. I’m not sure that I’ll need to look any futher…

In fact, they are SO good that I think I may just be able to slide in 1/2 wheat flour next time without hubs even noticing! Wish me luck… you know how he feels about wheat anything

Anyhow, wheat or no wheat, these pancakes are fluffy, light, and down right DELICIOUS.

Little know fact: Hubs’ and my favorite date is a brunch date – we LOVE getting breakfast at a diner! I secretly want to open a diner one day (then I realized that I would have no life… ya, scratch that).  


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Buttermilk Pancakes with Chocolate Chips

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 3-8 minutes

Total Time: 15 minutes

Light Fluffy Buttermilk Pancakes... as good as your favorite diner makes them!!! :)

Ingredients:

3 cups all-purpose flour (or 1/2 white - 1/2 wheat)
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups lowfat buttermilk
1/2 cup lowfat (1%) milk
3 eggs
1/3 cup salted butter, melted
additional melted butter, for griddle
chocolate chips
syrup

Directions:

In a large bowl: combine the flour, sugar, baking powder, baking soda, and salt. In another bowl: whisk together the buttermilk, milk, eggs and melted butter until thoroughly combined. NOTE: Keep the two mixtures separate until JUST before cooking.

Heat a griddle (or skillet) over medium heat (about 350°). When you sprinkle a drop of water on the surface and it sizzles, it's good to go. Using a paper towel... wipe the surface with melted butter. You want a nice even layer which is why you don't just throw a pat of butter on the skillet (that would create hot spots where there is more butter).

Pour the wet mixture into the dry mixture and combine using a using a wooden spoon or fork. Stir until it's just blended together, being sure to not over stir!

Using a measuring cup, scoop about 1/2 cup of the batter onto the griddle for each pancake. Sprinkle each one with chocolate chips to preferred liking (i like a LOT! hah). When the underside is golden brown, flip and then brown the other side. Serve hot with butter and syrup!

Barely Adapted From: All Recipes

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12 Responses to “Buttermilk Pancakes with Chocolate Chips”

  1. 1

    Kathryn — February 3, 2012 @ 2:50 pm

    My pancakes always look so sad but these look delicious and fluffy and light!

  2. 2

    nicole {sweet peony} — February 3, 2012 @ 5:10 pm

    these look perfect! i love pancakes too :) so light & fluffy! by the way, i love that brown plate!

  3. 3

    elizabeth @ the kitchen counsel — February 4, 2012 @ 12:06 am

    these look amazing! i have an aversion to syrup (its too sticky), so i like my pancakes to have a little something extra in them–and chocolate chips definitely fit the bill.

    about the diner thing, i feel you. for as long as i remember, my mother has secretly wished to be a short order cook. she compensates by making big breakfast whenever all the kids are home, so that’s fine by me!

  4. 4

    Jennifer @ Peanut Butter and Peppers — February 4, 2012 @ 9:28 am

    These look amazing, I am such a pancake freak!!!

  5. 5

    Maureen — February 4, 2012 @ 12:14 pm

    These pancakes look so fluffy! I am a sweet AND savory breakfast girl…love it all! :)

  6. 6

    Leslie — February 4, 2012 @ 5:41 pm

    Finnu..I am the opposite…Give me sweet!!!
    These sound amazing!

  7. 7

    Rhonda — February 4, 2012 @ 10:04 pm

    I am the same way about breakfast food, but I do love pancakes too :)

  8. 8

    Jane — February 5, 2012 @ 5:39 pm

    I love pancakes! Especially buttermilk pancakes, seems to make them way more fluffier, if that is a word!

  9. 9

    LMF — February 8, 2012 @ 8:59 pm

    Yum! These are going on Sunday’s V-day brunch for sure. Love your pretty chocolate dishware too!

  10. 10

    brandi — February 10, 2012 @ 8:57 am

    these look perfect!

    i secretly want to have a breakfast restaurant :) but i’m not sure if i could handle the super early mornings.

  11. 11

    Jackie — April 29, 2012 @ 10:50 am

    Hi

    Why do you use salted butter in your recipes.

    • Tina replied: — May 1st, 2012 @ 8:52 am

      it’s what I keep on hand… and it’s incredibly important to specify what was used when testing any baking recipe b/c the smallest change can influence the recipe.

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