I always seem to have buttermilk in my fridge that is nearing expiration. Buttermilk is part of most of my cupcake recipes. So to use up the leftover I tried this from scratch pancake recipe. This is super simple to whip up in the morning. I don’t think I will be buying pancake mix ever again. I work a lot of nights which means my husband eats a lot of brinner. Lets just say he does not complain when he gets to eat these chocolate chip pancakes for dinner.
Chocolate Chip Pancakes
Makes 8-10 pancakes.
¾ cup whole wheat flour
¾ cup all-purpose flour
2 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1½ cups buttermilk
3 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Add the wet ingredients to the dry ingredients. Mix just until combined. Do not over mix or the pancakes will be heavy.
Heat a nonstick frying pan over medium. The pan is ready when water sizzles immediately when it contacts the skillet.
sing a half cup measuring cup or an ice cream scoop, scoop the batter onto the pan. Sprinkle the pancake with chocolate chips.
Cook for 1-2 minutes or until the edges look slightly done. Flip and cook one minute more.
This recipe is adapted from Kitchen Treaty.