Thick, fluffy buttermilk pancakes packed with rich, melting, miniature chocolate morsels.
Pancakes. It’s what’s for breakfast (again).
Today marks the third morning I have made pancakes in the last week. Why? In order to partake in the greatest holiday of all time.
National Pancake Day.
This year there has been some confusion about what day National Pancake Day actually falls on.
However, I’m not complaining because it equated to getting to enjoy pancakes not just once, or twice, but three times. I’d say that makes for a pretty spectacular week, would’t you?
It all started on “Fat Tuesday” when I saw a few of my Instagram peers posting about the foodie holiday. Without hesitation I jumped on the bandwagon. I went straight for the kitchen, cinched up my apron, and whipped up a batch of my famous buttermilk pancakes. They were delicious!
Then on Saturday my husband woke me up with “Honey, it’s National Pancake Day!”
Hold the phone! Was I having a case of deja vu?!
I asked the google gods and sure enough February 28th was listed as National Pancake Day.
“Well,” I thought to myself, “I guess I HAVE to make pancakes again.”
So of course, I did. This time my favorite, chocolate chip! Again, delicious.
Then, while perusing the internet I discovered that IHOP had decided to change the holiday to March 3rd (today)!
Needless to say, while you are reading this blog post I am once again shamelessly enjoying a fabulous pancake breakfast. Honestly, if IHOP feels the need to change the date once again I wouldn’t complain.
If you aren’t already whisking up your batter, what are you waiting for? You must celebrate! And what better way to celebrate than with these giant, buttery, melt in your mouth American style pancakes!
One thing I love about this recipe is that it can be reborn time and time again by using different flavors and fillings! Some of my all-time favorites include maple, blackberry, and banana nut. I encourage you to play around with different extracts, spices, and mix-ins! Haves fun with it! (And let me know if you make any epic discoveries!)
These fluffy pancakes are subtly sweet and delightfully airy. You’ll never need another pancake recipe again!
Happy National Pancake Day from my kitchen to yours!
Ingredients
*Yields: 4 servings
1 1/2 cups milk
6 teaspoons white vinegar
2 cups (250 g) all purpose flour
1/4 cup (50 g) granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
2 egg yolks
4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup mini chocolate chips
Directions
1. In a small bowl, stir together milk and vinegar. Let stand for 10 minutes (mixture will begin to curdle).
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Separate the yolks from the egg whites. Place egg whites in the bowl of a stand mixer fitted with the balloon attachment. Beat egg whites on medium speed until stiff peaks form.
4. Whisk egg yolks, butter, and vanilla into the milk mixture until it is uniform in color.
5. Pour the wet ingredients into the flour mixture and whisk until just combined (be careful not to over mix).
6. Fold in egg whites and stir until no streaks remain.
7. Gently mix in chocolate chips. Let batter rest for at least 10 minutes before using.
8. Heat a lightly oiled griddle or frying pan to approximately 375 degrees F. Pour batter onto cooking surface, about 1/4 cup for each pancake. Cook until bubbles appear on the surface (about 4 minutes). Flip with a spatula, and continue cooking until the other side is golden brown (about 2 minutes).
