We have the week off school this week and we’ve taken advantage of it. Mornings are normally busy, but we were able to slow down and make a batch of Chocolate Chip Pancakes.
Our school system takes a week-long break in September every year (remember – we started school on August 1). I have to tell you, September break is the best thing ever. The first few weeks of school are exhausting and a break in September gives everyone a chance to recharge their batteries. It’s cooler (normally – this year it’s still in the 90s) so there’s time for outside activities. Vacations are cheaper in September too.
We originally scheduled my son to have his tonsils removed at the end of last week, but we ended up having to cancel it. That left us with an entire week off and no plans.
We have so enjoyed a week with no plans. We’ve ridden scooters outside, baked cupcakes, been bowling, and picked apples (more on that in a future post)
We also made pancakes and turkey bacon for breakfast although this is a meal we commonly have for dinner. I know it sounds strange, but we love breakfast for dinner.
The thing about pancakes is that they aren’t hard to make, you just have to have enough time to cook up all the batter.
In one medium bowl, mix the flour, baking soda, baking powder, and salt. In another bowl, mix the Greek yogurt, buttermilk (remember – I never buy buttermilk – I always made my own by adding a tablespoon of vinegar to regular milk), melted butter, eggs, and vanilla.
Add the wet ingredients into the dry ones and stir until just combined. Add the mini chocolate chips and stir until combined. I tried regular chocolate chips in this recipe, but it was too much. The mini chocolate chips disperse better in the batter.
Over medium-high heat, scoop 1/4 cup of batter onto the skillet. Repeat until all the batter is used.
I usually serve turkey bacon along with the pancakes for some protein. To keep the pancakes and bacon hot until you’re ready to serve, heat your oven to 200 degrees and place a jelly roll pan inside. As you complete each batch, place the pancakes and bacon on the jelly roll pan. There’s nothing worse than cold pancakes and bacon when you’re done cooking!
Every once and a while, it’s nice to slow down and enjoy breakfast with your family. I hope you have a chance to do it soon with these Chocolate Chip Pancakes!
- 1½ c all-purpose flour
- 1 t baking soda
- 1 t baking powder
- 1 T sugar
- ½ t salt
- ¾ c plain Greek yogurt
- ¾ c buttermilk
- 2 T melted butter
- 2 large eggs
- 1 t vanilla
- ¾ c mini chocolate chips
- cooking spray
- In a medium bowl, mix the flour, baking soda, baking powder, sugar, and salt.
- In another bowl, mix the Greek yogurt, buttermilk, melted butter, eggs, and vanilla.
- Mix the wet ingredients into the dry ingredients and stir until just combined. Add the mini chocolate chips and stir to combine.
- Heat a pan over medium-high heat and spray with cooking spray. Spoon ¼ c of batter at a time and cook until the pancake starts to bubble a little on the top. Then flip and cook until done.