🍴 What Makes This Recipe So Good
Beat it, Bisquick. Move over, Birch Benders. You’ll never need another boxed pancake mix again once you know how to make your own pancakes from scratch. Whether you’re making chocolate chip pancakes, funfetti pancakes, or just sticking with classic buttermilk, this foolproof pancake recipe is super simple and super worth it. This recipe for chocolate chip pancakes gives you rich, buttery, fluffy, slightly sweet pancakes that are perfect for special occasions or just any day at all. Breakfast in bed on birthdays, Mothers’ Day, or Valentine’s Day? Random Saturday during summer vacation? A chill brunch with friends (and maybe some POG juice mimosas)? Pancakes are an easy-to-scale dish that can feed as many or as few people as you need them to. They also keep well, so you can refrigerate or freeze the extras and enjoy them later!
👩🏼‍🍳 Chef’s Tips
For a simple breakfast later on, make a large batch of chocolate chip pancakes and let them cool completely. Once they’re cool, transfer them to a food-safe freezer bag or an airtight container and pop them in the freezer. They’ll keep up to 3 months, and you can reheat them easily in the oven. Just lay them on a baking sheet in a flat layer, without overlapping them, and bake them (from frozen!) for 10-15 minutes at 350° Fahrenheit. No defrosting needed! Hate it when your chocolate chips inside the pancakes melt? Freeze them first! Spread them out on a baking sheet or plate so they don’t freeze into a big block, and set them in the freezer for 20-30 minutes before starting the recipe. Since they’ll start out much colder than the batter, the pancakes will be cooked and ready before the chocolate reaches its melting point.
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