It was a rainy weekend and an even rainier Sunday morning, and I couldn’t imagine getting out of bed for any reason other than pancakes.
Pancakes are a good bet for a morning like this, when you haven’t yet been to the store, and you definitely aren’t considering getting up and going anytime before noon. You can usually make pancakes with stuff you’ve already got on hand. I like to think of them as “pantry pancakes.”
Sometimes, though, I get bored with basic buttermilk pancakes. Even chocolate chip pancakes or blueberry (easy enough for pantry pancakes if you keep frozen blueberries on hand, which, of course, I do) aren’t always doing it for me.
This recipe was inspired by Deb’s recipe for a chocolate chip-sour cream coffee cake over on Smitten Kitchen. I’m still dreaming about making that coffee cake at some point, but in the meantime, I took the components that were singing to me and I put them right into these healthy-ish pancakes. Cinnamon and chocolate, and buttermilk in lieu of the sour cream.
But, really – it was all about the cinnamon. Now, I know what you’re thinking … cinnamon is hardly an ingredient to get hung up on in a pancake recipe. Don’t, like, all pancakes have cinnamon? Well, some do and some do not, but what I was really falling in love with was the idea of making cinnamon the star of the show.
That can be a lofty goal when you’ve got friends like dark chocolate chunks, butter, and maple syrup in the fold … but I think I did cinnamon some justice here.
Sidenote: If you don’t already have white whole wheat flour on hand, I suggest you get some – like, now. I’m a fan of the King Arthur variety; it’s an amazing way to get the same benefits of whole wheat with the taste of white. Some whole wheat pancake recipes – or whole wheat baking recipes, in general – call for one portion whole wheat flour and one portion all-purpose, but I find that with white whole wheat flour, you can go all the way, baby.
Ground flax also makes a quick appearance here. I really just added it in for the hell of it, and I don’t think you can taste it at all. Next time, I’ll try doubling it to see what happens. The more healthy omega-3′s and fiber hiding in your butter-and-maple-syrup-covered breakfast, the better … right? 
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons ground flax
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 cups buttermilk {low-fat is great}
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate mini chunks {or chips, if you must}
- Butter, for cooking and serving
- Good maple syrup, for serving
- Set griddle to 350 degrees F, or heat a skillet over medium heat. Preheat the oven to 250 degrees F.
- Mix dry ingredients (through flax) in a large bowl. Mix butter, buttermilk, eggs, and extract in another bowl.
- Stir wet ingredients into dry with a fork, just until combined. Resist the urge to mix until it’s smooth – lumps are your friend! Gently stir in chocolate.
- Butter or spray your griddle or skillet (I have a big griddle that allows me to make 4 large pancakes at a time, and I use about ½ of a tablespoon of butter for each batch).
- Using an ice cream scoop, scoop batter onto the griddle or skillet. Cook each pancake until bubbles form on the top, usually about 2 minutes; flip and cook another minute and a half or so until browned the way you like it.
- Transfer pancakes to an oven-proof plate or pan, and cover loosely with foil if you like (I’ve also gone without and still had great results). Stick ‘em in the oven to keep warm until you’re finished cooking – this way you can eat with whoever you’re serving!
- Serve pancakes with butter and maple syrup – and don’t even think about using any of that fake stuff. Enjoy!
I think my heart skipped a beat when I read the title of this post. YUM! Strangely enough, I’ve never been a fan of chocolate chip pancakes, but that’s probably because I’ve never tried them with whole wheat flour and cinnamon. Btw, chocolate, cinnamon and maple syrup are one of my favorite combos… check out my dark chocolate-dipped macaroon recipe!
Cookie and Kate recently posted..Raw Kale Salad with Creamy Tahini Dressing
It is such a great combo, right? Believe it or not, until recently I did not use maple syrup on pancakes, French toast, etc. In other cooking, yes, but I think I had bad memories of the fake stuff on pancakes and never did it. I finally tried the good stuff on these and am now obsessed! Kinda wish I didn’t know how good it is.
I’ve seen your beautiful macaroons, but didn’t realize they had cinnamon! Need to go take another look.
The dream pancakes!!!
Caroline @ chocolate & carrots recently posted..Strawberry Pie
LOVE pancakes. They’re a romance waiting to happen. Seriously dark chocolate is amazing! Can’t wait to try.
Monique @ Ambitious Kitchen recently posted..Vegan Piña Colada Smoothies
Oh my goodness–this is one of the most mouthwatering photos I have ever seen! Really gorgeous, Sarah.
Aura Caplett recently posted..Fruit Salad With Lime-Basil Dressing