Waking up on a school day to chocolate chip pancakes is a guaranteed way to get them out of bed with smiles. Luckily, this recipe, from Mark Bittman, makes everyday pancakes a reality. I mix the batter on a weekend while my griddle pan is heating up. By the time the pan is sizzling, the batter is ready to go.
This recipe yields about 10 medium-sized pancakes, perfect for small families or sleepover parties. If you have any batter left after the first batch, it sits just fine in the refrigerator. If it gets too thick, just add a teaspoon or two of milk, give it a quick stir, and you’re good to go.
I use whole wheat flour, but if you’ve got regular flour in your pantry, you’ll be just fine. Mini chocolate chips make my kiddo smile, but you could also add fruit or nuts if your family doesn’t like chocolate. But who doesn’t like chocolate?
So grab a few staples from your pantry, and call the kids. These are sure to get them out of bed faster than you can say, “Breakfast is ready!”
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 ½ cups milk
- 1 cup mini chocolate chips
- Butter, for the griddle
- Heat a cast iron skillet or griddle over medium-high heat.
- Combine the flour, baking powder and salt in a large bowl.
- Whisk together the milk and the eggs.
- Add the milk and eggs to the flour mixture. Whisk to combine.
- Gently stir in the chocolate chips.
- Test the heat on the griddle by flicking a few drops of water onto the surface. When the water sizzles, the griddle is ready.
- Melt a few teaspoons of butter over the griddle, then measure ¼ cup of batter per pancake, as space allows.
- Flip after a few minutes; watch to make sure the pancakes don't brown too much.
- Heat the second side for a few minutes longer.
- Serve immediately, with syrup or without.