Up until recently, pancakes haven’t been something we’ve made at home all that often. A few years ago (like 3 or 4), we went through a phase where we were taking a certain brand’s “shake and pour” pancake mix and adding pumpkin pie spice to it – but as I got more and more into making things from scratch, that fell by the wayside. Once we stopped making those, we kind of stopped making pancake at all – I’m not really sure. But since we tried this recipe, we’ve made them 3 times over- with many more times to come. And let me tell you, pumpkin pie spice or not, those shake and pour pancakes couldn’t hold a candle to these light and fluffy, homemade buttermilk ones!
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted and cooled
- ½ teaspoon vanilla extract
- 2 cups (8 ½ ounces) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½-¾ cup chocolate chips
In a large bowl, lightly beat the eggs. Whisk in the buttermilk, butter and vanilla extract until combined. In another bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Add in the chocolate chips and fold in gently.
Meanwhile, preheat a griddle on the stove over medium heat. Pour scoops of batter (about 1/3 cup, or whatever size you desire) onto the hot griddle. Cook on the first side until bubbles form on the surface and begin to pop. Check to see that the underside has turned a golden brown, then flip gently with a spatula. Continue cooking until golden brown on both sides. Pancakes can be kept warm in a 200°F oven until the remaining pancakes have been made. Serve immediately with warm maple syrup (or not; these are honestly delicious on their own!)
Yield: about 4-5 servings
Source: Annie’s Eats