Whole Grain Buttermilk Chocolate Chip Pancakes
You can never go wrong with warm fluffy buttermilk pancakes for breakfast! But what if we made them whole grain instead? Which adds more fiber and is overall healthier for you. But let's also load them up with chocolate chips?? Hello delicious breakfast! Of course, chocolate chips aren’t healthy, but it sure makes for a sweet breakfast! Top the pancakes off with warm maple syrup and butter….so GOOD! As always, I love to hear your thoughts!
Description
Whole Grain Buttermilk Chocolate Chip Pancakes
Whole Grain Buttermilk Chocolate Chip Pancakes
- 2 cup Whole Grain Flour (I used King Arthurs White Whole Grain Flour. Whatever you prefer will work fine!)
- 2 tbsp Granulated Sugar
- 2 Eggs
- 2 cup Buttermilk
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 3 tbsp Unsalted Butter (Melted)
- 1/2 cup Chocolate Chips
Instructions
- Whisk together the flour, salt, baking powder, sugar, and baking soda in a large mixing bowl. Set aside.
- Melt the butter in a small bowl in the microwave. 30 seconds or so should do the trick. Set aside.
- In a mixing bowl, whisk together the buttermilk, vanilla, and eggs.
- Pour the melted butter over the dry ingredients, stir. Next pour the wet ingredients over the dry ingredients. Stir but DO NOT over stir. Use a wooden spoon or spoon while stirring. You may have clumps of flour, which is okay! This will help make your pancakes fluffy.
- Spray a large skillet with nonstick spray and heat over medium high heat. Once your pan is hot, take a 1/3 measuring cup and scoop batter into it. Pour the batter onto the hot skillet.
- Allow the pancake to cook until it starts to bubble on top and the edges look like they have cooked. Flip when it is ready. Cook roughly 30-60 seconds per side.
- Repeat steps 5 & 6 until batter is gone. This should make 8 large pancakes. Top with syrup, butter, or whatever your favorite toppings are! Simply enjoy!
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