If you were lucky, when you were a kid there was a diner by your house that served chocolate chip pancakes. These pancakes represented the ultimate kids’ breakfast indulgence – especially when they were served with whipped cream, in addition to syrup. It might have been hard to convince your parents to let you have them, as chocolate is not necessarily what most parents encourage their children to eat in the mornings, but there were at least some days where they would give in and let you order a platefull.
I’m not embarassed to admit that I was a fan of the Funny Face Pancakes from IHOP. The Funny Face was a chocolate chip pancake with a whipped cream face painted on to it. It had marachino cherries in the whipped cream-eyes and every bite was amazing (especially to, for example, a seven year old).
I opted out of the funny face design with these Chocolate Chip Pancakes, but they’re still a good excuse to relive your childhood and go crazy with breakfast.
Chocolate Chip Pancakes
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
2 cups buttermilk
1 tbsp melted butter
1 tsp vanilla extract
In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture and stir until combined. Batter should be a little bit lumpy. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Place a few chocolate chips (about 6) onto each pancake. Cook for about 2 minutes, until golden brown, then flip and cook the other side for an additional minute. Serve immediately, with whipped cream, powdered sugar or maple syrup.
Makes about 15 pancakes.
Serves 6-8 (or 3-4, if you want to make the plate-sized “funny face” pancakes)