For our family of two, making chocolate chip pancakes has come to signify a leisurely weekend morning. It’s now our tradition for Justin to make these one day of the weekend (this is a meal where I get to simply enjoy the outcome, and help with clean up of course). Justin has tweaked this recipe several times, moving from a skillet to a griddle and slowly finding the right consistency for the batter.
The recipe is adapted from William Sonoma’s blueberry pancake recipe. I much prefer chocolate chips: we’re really just eating giant, soft cookies under the guise of being pancakes. Forks are usually laid out and then abandoned.
A few recommendations for this recipe, straight from the baker:
- The amount of milk you add is just a guideline. It specifies 1 ¾ cup but you can add up to 2 cups or as little as a cup and ½ , depending on how thick you want your pancakes.
- Instead of stirring the chocolate chips into the batter (like you might do with cookies), pour the batter onto the griddle and then place the chips in individually. They will be spaced out more evenly in the final product.
- Slowly melt the butter in a sauce pan on the stove: it will melt evenly and you’ll avoid splattering butter all over the microwave.
Enjoy & maybe start your own weekend tradition!
Chocolate Chip Pancakes
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted and cooled, but ¼ cup melted for fryinb
1 ½ cups chocolate chips (We liked Ghiradelli or Guittard)
1) In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Stir until well mixed and make a well in the center.
2) Pour the eggs, milk, and 2 tablespoons melted butter into the well, then gradually whisk from the center outward, until well combined but slightly lumpy. Don’t overmix the batter!
3) Preheated your griddle and brush with ¼ cup melted butter.
4) Slowly ladle ¼ cup of the batter onto the griddle, centering the ladle over the batter so it spreads out into a circle. Ladle as many pancakes as there is room, without letting them touch.
5) Add in the chocolate chips to the top of each batter circle.
6) When the pancakes have begun to bubble in the center and the bottoms are golden (about 2 minutes), use a spatula to flip them.
7) Cook about a minute longer, until the second side is golden.