What’s more perfect for a snow day than classic chocolate chip buttermilk pancakes??
I love pancakes. I LOVE pancakes. But I rarely eat them, let alone make them. I usually go savory over sweet for breakfast.
But lately, I’ve been craving pancakes. There is something about the smell, the fluffiness, the excuse to eat chocolate chips for breakfast that’s been calling my name lately. So having some snow days lately has meant that even if I just end up working from home, I’m taking advantage of making some big breakfasts! (Again, I’m in the south so the grade schools have been out for almost 2 weeks now. We don’t have the equipment to deal with winter weather the few times it actually happens here.)
So here’s my recipe for snow day pancakes. It’s pretty close to Martha Stewart’s.
Snow Day Pancakes
- 2 cups all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs, beaten
- 3 cups buttermilk
- 4 tbsp unsalted butter, melted
- 1 cup chocolate chips
- Whisk together flour, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, and melted butter and whisk all together. Lumps are fine!
- Heat a griddle to 375 degrees. I like to do this after I’ve mixed the batter – letting it sit while things heat up is good for the ingredients to gel without overmixing.
- Use a 1/4 cup measure, spoon pancake batter onto griddle. Leave space between them and from the edge, they expand a bunch! After the batter hits the griddle, add your chocolate chips. When the tops looks bubbly and sides are dry, they’re probably ready to flip.
- Slap some syrup on those bad boys and enjoy!
This recipe makes about 15-18 pancakes, which is way too many for just my husband and I. But I love to make the full batch, then put the leftovers in the freezer: just reheat in the toaster and they’re great for a weekday breakfast!
After pancakes, Logan and I went outside and made a snowman! Here’s our new friend, Lumpy:
What do you like to do on snow days?
all images original to Teaspoon of Nose