Joy the Baker

Milk Chocolate Chip Buttermilk Pancakes

December 12, 2008

Milk Chocolate Chip Pancakes

These are the four pictures that are going to make you seriously consider why you aren’t in your kitchen right this second making these pancakes.

These are the four pictures that might just have you prioritizing the next few hours, the next few days, heck(!) your entire weekend around these pancakes.

Milk Chocolate Chip Pancakes

Milk Chocolate Chip Pancakes

Milk Chocolate Chip Pancakes

Yea… that just happened. I just dropped that madness on you. I know… totally unfair.

Milk Chocolate Chip Pancakes

These Milk Chocolate Chip Buttermilk Pancakes will weaken all defenses. They’ll make you completely susceptible to lounging in bed for an early afternoon nap. They’ll make it even more impossible to remove yourself from the couch to get any weekend chores done. These pancakes are perfect for that epic unproductive weekend you’ve been planning. You were planning one of those weekends, weren’t you?

In short, these pancakes are a blessing from the heavens.

Milk Chocolate Buttermilk Pancakes

adapted from BlogChef

Print this Recipe!

makes lots, enough for four people.

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract

1/2- 3/4 cup milk chocolate chips (depending on how chippy you feel)

oil or cooking spray (for cooking)

Step 1: In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.
Step 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, ifor when the drops start to dance its hot enough.
Step 3: Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until 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. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

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