Chocolate Chip Buttermilk Pancakes

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When I saw the recipe for "Milk Chocolate Chip Buttermilk Pancakes"on Joy The Baker blog, I new that I would have to make these for my grand children. Sure enough, it wasn't two days later and two of my grandsons spent the night with us. Before we even had their beds ready for them to go to bed, they were asking "what are we going to have for breakfast in the morning?" One said "can we have waffles?" I thought well that might work. Then about that time the other one said "can we have pancakes?" So I asked them, "how about us having Chocolate Chip Pancakes in the morning?" Both of them were agreeable and said "Yea! Let's have chocolate chip pancakes". When I looked at the recipe before I went to bed, I noticed that I did not have milk chocolate chips. I only had semi-sweet chocolate chips. With them being so excited about the pancakes the next morning, I didn't have the heart to tell them we would have to have them later when I had milk chocolate chips, so I decided to substitute for the semi-sweet chocolate chips instead. It's not like they were going to know the recipe anyway. Unless you are just a die hard fan of milk chocolate chips, you would know the chocolate itself makes these so good. All I can say is that the grandsons are still raving about them and already requesting them again for breakfast. One of them said "how does having them for dessert sound?" I think he maybe on to something there! I did serve just a little pancake syrup with the pancakes.

Chocolate Chip Pancakes
Recipe Adapted From: 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 teaspoons vanilla
1/2 - 3/4 cups semi-sweet chocolate chips

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 a smooth consistency. Fold in chocolate chips and let batter set for a few minutes.

Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water. If or when the drops start to dance it is hot enough.

Pour about 1/4 cup of the batter onto the griddle, depending on how big you want the pancakes. Cook on the first side until bubbles come to the surface and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Place cooked pancakes in a 200 degree F. oven until ready to serve.