There’s a brunch place around the corner that we discovered shortly after moving in that has the best pancakes. Ever. I always order the Strawberry Delight Pancakes which is a stack of three large chocolate chip pancakes topped with fresh strawberries, whipped cream, and extra chocolate chips. They’re perfectly tender with a bite to the “crust.” I can devour the large plate by myself. And pancakes aren’t usually my go-to breakfast order.

When I made these chocolate chip pancakes the immediately reminded me of Wildflower’s stack of pancakes. If only I had strawberries from the farmers market left! It would have been game over.

I wasn’t planning on blogging these pancakes or even photographing them, but when I took a bite all of that changed. Maybe the key to these pancakes is the combination of buttermilk and whole milk – a substitution I had to make due to a lack of enough buttermilk. Another key to the recipe is using mini chocolate chips, they simply distribute throughout the batter better.

Chocolate Chip Pancakes

Ingredients:

• 2 C flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 C buttermilk
• 1 C whole milk
• 3 tbsp butter, melted
• 1 C mini chocolate chips

Steps:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the eggs with the buttermilk, milk, and melted butter.
3. Combine wet ingredients into dry ingredients. Fold in the chocolate chips.
4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
5. Serve with whipped cream and fresh fruit.

*This recipe is modified from Cade and Carrian at http://www.ohsweetbasil.com/better-moms-chocolate-chip-pancakes-recipe*