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.
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.
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!
Recipe: Chocolate Chip Pancakes
Summary: Fluffy, light and chocolaty breakfast treat
- 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
- Melt butter and set aside to cool.
- Combine flour, sugar and baking powder in a large bowl.
- Mix all wet ingredients together in a separate bowl.
- Slowly add the wet mixture to the dry mixture, whisking to remove lumps.
- Heat a non-stick pan over medium-high heat.
- Ladle one scoop of pancake batter onto the heated pan.
- When bubbles form on pancake, sprinkle with chocolate chips.
- Bubbles popping indicates it is time to flip the pancake over.
- Cook for approximately one minute longer on chip side.
- Stack cooked pancakes and repeat process with remaining batter.
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 12-15 6 inch pancakes