Chocolate Chip Buttermilk Pancakes

Name: Chocolate Chip Buttermilk Pancakes
Yield: 8-10 medium pancakes
Ingredients: 1 cup flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 1 1/4 cup buttermilk; 2 tablespoons melted butter; 1/2 cup chocolate chips

alaskafromscratch

9 years ago

I have had a pancake obsession all my life. When I was little, I would automatically navigate to pancakes on breakfast menus and was incredulous whenever anyone with me ordered something other than pancakes. “What is the point of an omelette when there are pancakes to be had?” I would wonder to myself, thinking I knew a secret no one else knew. As a kid, a trip to the International House of Pancakes was nearly as fun as going to Disneyland. At home, I’d practice my early pancake-making skills with those bright yellow boxes of mix.

While over the years my palate has evolved to include pancakes of all varieties from crepes to Dutch babies, and from sourdough to buckwheat to ricotta (and I’ve even come to appreciate an occasional omelette, by golly), I still have a deeply-rooted appreciation for a perfectly golden buttermilk pancake, classically topped with butter and syrup. This is a slight adaptation of my trusty buttermilk recipe that I use regularly at home, with chocolate chips thrown in, because that’s how my three kids always request them. And I’ve learned the importance of trusting a child’s judgment when it comes to pancakes.

You may also find this Chocolate Chip Buttermilk Pancakes recipe in my weekly food column in Alaska Dispatch News.

Chocolate Chip Buttermilk Pancakes

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Perfectly golden and tangy buttermilk pancakes studded with melty dark chocolate chips.

Yields: 8-10 medium pancakes

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/4 cup buttermilk
2 tablespoons melted butter
1/2 cup chocolate chips

Heat a non-stick* griddle or skillet over medium heat.

In a mixing bowl, stir together the flour, baking soda and salt. Add the egg, buttermilk, and melted butter. Whisk until the batter is combined. Using a 1/3 cup measuring cup for consistently sized cakes, scoop batter into the preheated pan. Sprinkle a small handful of chocolate chips onto the pancake. Flip the pancake when the bottom is golden and bubbles form on top, about 2 minutes per side or until cooked through. If your cakes brown before being cooked through, turn your heat down a notch. Repeat with remaining pancakes. Serve the pancakes promptly while hot with butter and maple syrup.

*Note: I use a non-stick skillet for pancakes and I do not grease the pan with butter or oil, because I have found that I get prettier, more evenly-colored pancakes when I do not grease the pan. However, if you are using a griddle or skillet that is not non-stick, I recommend greasing the pan for easier flipping.