Chocolate Chip Pancakes
A few months back I worked outside of the house very briefly leaving my husband in charge of all the cooking. It probably wouldnâ€™t have been so tough for him if I hadnâ€™t been pregnant and hadnâ€™t been requesting pancakes at midnight when I got off work. Pancakes were the one thing that he couldnâ€™t make and we still laugh about his flat, rubbery pancakes.
So Iâ€™m the official pancake maker around here which kind of sucks because pancakes are hit or miss with me. I always start out with what I think is a good recipe (youâ€™d think you could trust Martha but noâ€¦) and by the end Iâ€™ve added so much flour, milk, whatever that itâ€™s a completely different recipe. Thatâ€™s what happened with this recipe. The original recipe gave me super thin batter that made super thin pancakes so I adapted it to get the big fluffy guys that I love.
Want more pancake recipes?
|Chocolate Chip Pancakes||
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 2 cups chocolate chips
- 2 tablespoons melted butter (for brushing the pan)
- Heat a nonstick pan over medium heat.
- Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add eggs and buttermilk and whisk everything together. There should be small lumps in the batter. Gently stir in chocolate chips.
- Use a 1/3 cup measure to pour batter onto preheated pan. Let cook until bubbles form on top of the batter, 2-3 minutes. Flip over and cook an additional 1 minute or until golden brown. Repeat with remaining batter.