Best Buttermilk Pancakes Ever. Tested by your’s truely :)Posted: September 27, 2008
What do you do when you have tons of buttermilk left over from making mashed potatoes…CHOCOLATE CHIP BUTTERMILK PANCAKES from scratch of course! Wait for it….FOR DINNER!!!!!!!! Oh yeah, I am a rebel.
– Mix the wet and dry ingredients in separate bowls and then combine. Try to leave time for the batter to sit for a couple minutes so all the chemical reactions can really get going.
Keep the chocolate chips separate until cooking
- 1.5 cups buttermilk
- 1 egg (works just as well if you use the low cholesterol stuff from the carton)
- 3 Tablespoons melted butter
- 1/2 Tablespoon Vanilla (I like a little less vanilla, if you like more use 1 Tbsp)
- 1 cup white flour
- 3 Tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Mini Chocolate chips 🙂
Preheat your griddle (or non-stick surface) and really make sure that it is good and warm. I always want to start cooking too quickly. Put a little bit of butter on the surface, even if it is non-stick, it helps – trust me.
Spoon your batter on the griddle in the size that you like. When it is first cooking put your mini chocolate chips on top, I tend to keep them toward the center and use a lot.
**THIS IS IMPORTANT – spoon a little more batter on top and make sure that they are as covered as you can get them. See the image above. This will help make sure that you don’t burn the chocolate after you flip the pancake.
When the edges are firm and don’t leave batter on your spatula when you nudge them go ahead and flip the pancakes.
Tip – if you are like me and only have a small cooking surface you may have noticed that the first pancakes get cold and mushy while you are cooking up the rest of the batter. I have found if you heat your oven to 200 degrees and put them on a tray in there while you are cooking they make it to the table so much warmer and nicer.
Enjoy breakfast…uh, I mean dinner…oh heck, eat them for every meal, they are that good!
To see the blog that inspired me to get back to pancakes, click here. I can confirm he has amazing instructions and the pancakes are wonderful! Lots of good advice about what to do if you are missing any ingredients as well.
I ran out of vanilla this week and used 1/2 tbsp of almond extract, some cinnamon and a pinch of nutmeg for flavor instead. It tasted a little like a pancake infused with amaretto in it. And, as I have a four year old’s sense of humor, an accidental dripping became the world’s smallest pancake which I immediately served to a house guest. I managed to burn another pancake because we were having much more fun giggling at this tiny guy and taking pictures of it, not watching what was cooking. Still, it was totally worth it.