When I was a kid, chocolate chip pancakes were the ultimate breakfast indulgence. Tender, fluffy pancakes stuffed with chocolate chips were basically a dessert that I was allowed to eat in the morning – and I never hesitated to order them if I saw them on a menu. These days I don’t order chocolate chip pancakes quite as often, but when I am in the mood for something chocolaty at breakfast, I go all-out with a batch of my Easy Buttermilk Chocolate Chunk Pancakes, which pack a lot more intense chocolate goodness than the pancakes I ate as a kid!
The pancakes start out with a simple buttermilk pancake batter, flavored with a little bit of vanilla extract. You could easily add spices like cinnamon or nutmeg to your batter to add variety to your pancakes once you’ve made the recipe a few times, too. As they cook, the pancakes are studded with dark chocolate chunks that become creamy and molten by the time they make it onto your plate. I serve these pancakes with powdered sugar or even whipped cream, as the chocolate brings in a ton of flavor. That said, since the dark chocolate isn’t overly sweet on its own, there is still plenty of room for a drizzle of maple syrup without making these too sweet.
The key to success with these pancakes is all in how you place your chocolate chunks in the pancakes. You can use store-bought chocolate chunks or chop up a favorite chocolate bar. Dollop the batter onto the pan then quickly sprinkle the chocolate chunks on the pancake while it is still very wet. Cover the exposed chocolate with small dollops of batter, then flip and cook as usual. Covering the chocolate with additional pancake batter is extremely important, because chocolate can burn very easily and leave you with an unpleasant flavor in your finished pancakes. As long as you keep that chocolate covered up, your pancakes will be perfectly golden on the outside, tender inside and packed with plenty of dark chocolate!
Easy Buttermilk Chocolate Chunk Pancakes
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
2 large eggs
2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 cup coarsely chopped dark chocolate chunks
In a large bowl, whisk together flour, baking powder, salt and sugar. In a medium bowl or a measuring cup, whisk together the eggs, buttermilk and vanilla extract. Pour wet ingredients into the dry ingredients and whisk until batter comes together.
Heat a nonstick griddle or frying pan over medium-high heat. The pan is ready when a drop of water skitters over the surface.
Drop batter in approximately 1/4 cup dollops onto the prepared griddle. Sprinkle about 1 tbsp of chocolate chunks over the pancake, then quickly cover the chunks with small dollops of batter so that no chocolate is exposed. Cook pancakes until they are golden and sides appear to be “set”, about 2 minutes, then flip and cook until the second side is golden, 1-2 minutes more.
AvraFebruary 17, 2015
Wow, you’ve got your temperature down pat. Those pancakes are a gorgeous solid golden brown.
Swapna KFebruary 18, 2015
Looks delicious. If I want to make this eggless, are there any substitutions?
NicoleFebruary 18, 2015
Avra – Thanks!
Swapna K – You can use an egg substitute in these pancakes. Here is a post with a little more info: http://bakingbites.com/2009/06/what-is-egg-replacer/