A few months back I worked outside of the house very briefly leaving my husband in charge of all the cooking. It probably wouldn’t have been so tough for him if I hadn’t been pregnant and hadn’t been requesting pancakes at midnight when I got off work. Pancakes were the one thing that he couldn’t make and we still laugh about his flat, rubbery pancakes.

So I’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 (you’d think you could trust Martha but no) and by the end I’ve added so much flour, milk, whatever that it’s a completely different recipe. That’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?

Whole Wheat Pancakes
Blueberry Pancakes

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
  1. Heat a nonstick pan over medium heat.
  2. 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.
  3. 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.



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