Chocolate Chip Pancakes

By Kelly Bogard

Happy National Chocolate Chip Day! Yep, there is an entire day dedicated to these tiny, tear-drop morsels of fun. You might have noticed I’m a huge chocolate chip fan. I’ve put them in cupcakes and pumpkin cookies. I even use white ones paired with lime.

Kids love chocolate chips, too. Butters will eat them by the handful if I let her.

This week I’m sharing a really fun, kid-friendly recipe chocolate chips lovers everywhere can appreciate.

For Chocolate Chip Pancakes, you will need…
2 ¼ c. flour
¼ c. sugar
2 tbsp. baking powder
2 c. milk
2 eggs, beaten
¼ c. butter
1/2 tsp. vanilla
1 c. chocolate chips

These pancakes are light, fluffy and just sweet enough that sometimes you don’t even need syrup. Unless you are a syrup master like D. That man puts syrup on anything breakfast.

First, melt your butter and set aside to cool. While the butter is cooling, combine all of the dry ingredients in a large bowl except for the chocolate chips.

Combine the wet ingredients, stirring well.

Slowly add the wet ingredients to the dry mixture and whisk to remove any lumps.

Heat a large non-stick pan to medium-high heat. Once hot, ladle a scoop of the pancake batter onto the pan. Bubbles will start to appear.

As soon as you start seeing bubbles, sprinkle on some chocolate chips. When the bubbles start to pop, it is time to flip.

Cook on the chip side for approximately one minute and then stack on a large plate. Repeat until all the batter is gone.

There is nothing better than a couple of pancakes on a weekend morning. That is, until you add chocolate chips. From all of us at Texas Table Top, enjoy!

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