buttermilk pancakes with milk chocolate chips.

Today seems like a good day for chocolate chip pancakes.

But then again – what type of day isn’t?

Well…maybe today. It is, after all, the day after Thanksgiving, and maybe today you’ve sworn yourself to raw carrots and celery only. In that case, tomorrow will be a perfect day for chocolate chip pancakes.

I’ve already stressed to you how I feel about pancakes from scratch being so ridiculously easy and delicious. So I will spare you on that part. But I will stress to you how fun {and extra-delicious} it is to add chocolate chips to those cakes. Why let all the kids have the fun?

And seriously. You’ll need these after all those carrots.

Buttermilk Pancakes with Milk Chocolate Chips

Recipe via Joy the Baker

• 2 eggs
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 4 tablespoons butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1/2 – 3/4 cup milk chocolate chips {I use Ghirardelli}
• Melted butter or cooking spray

In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. Add a bit of melted butter to the pan or spray with cooking spray.

Pour 2 tablespoons of batter onto the griddle – I use an ice cream scoop. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in  oven heated at 200 degrees until ready to serve.