Chocolate Chip Pancakes


I’m notorious among the people I know as being a baker.  In fact, whenever my friends come to my house, it’s normal to find us crafting various baked goods (well, in some cases it’s me baking and my friend eating XD).  My friend Sonia came over last week, and we made chocolate chip pancakes.  But, the problem (well, I wouldn’t say it’s much of a problem!) was that we made a rather large batch of chocolate-studded batter, even too much for two teens with voracious appetites!  Even after gorging on countless pancakes, I still had a gallon of batter.  Then, I proceeded to eat pancakes at every meal for the next three days.  Um, yum.  But anyways, one would think that after all those pancakes, I wouldn’t be able to look at them without feeling sick.  Nah, my love of pancakes remains firm.

These pancakes are perfectly fluffy, flavorful, and filling. If you’re not super paranoid about preservatives, you can make them super quickly using Bisquick, but if you’re more of a from-scratch type of cook, I’ve included the homemade biscuit mix recipe I myself use.  The homemade biscuit mix makes a lot, I must warn, but don’t fear, it can be used in any recipe calling for Bisquick.  (In fact, I’ll have an amazing recipe for pumpkin pie which uses the mix, which I plan on sharing shortly, perhaps when the weather cools down a bit)

Bisquick Style Biscuit Mix

  • 4 cups all purpose flour (some can be subbed with WW flour)
  • 2 tbs baking powder
  • ½ tsp baking soda
  • 1 ½ tsp salt
  • ¼ cup sugar
  • ¾ cup buttermilk power (dry milk can be subbed, but buttermilk powder ensures optimum texture)
  • 1 cup shortening (I used non hydrogenated, and it works great!)
  1. In a large bowl, sift together the dry ingredients.  Whisk to combine.
  2. Add the shortening, and kneed the mixture with your fingers until shortening is evenly distributed, and the mix barely holds its shape when squeezed.  Use in any recipe calling for bisquick.

Chocolate Chip Pancakes

  • 2 cups bisquick/biscuit mix (2 ½ cups for thicker, but still fluffy, pancakes)
  • 1 tbs sugar
  • 1 tsp lemon juice
  • 1 cup milk (buttermilk if using bisquick)
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup chocolate chips (increase or decrease as desired)
  1. Mix the sugar, lemon juice, buttermilk, eggs, and vanilla.
  2. Pour into bisquick/biscuit mix, and stir until barely combined.
  3. Fold in the chocolate chips.
  4. Cook the pancakes at medium heat for about 2 minutes, flip, and then cook until no raw batter remains.  The batter can be stored for up to three days (maybe even more, but there’s no way they won’t be all eaten by then!), covered, in a refrigerator.
  5. Serve with whipped cream or pancake syrup, and enjoy!

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