We have been making this pancake recipe for a quite a few years now and it is delicious! I highly recommend even if you are tempted to use whole wheat flour to stick with the all-purpose white flour for the fluffiest pancakes possible. The original Martha Stewart recipe calls for more sugar in the batter than we want so I reduced the amount. These pancakes are a real treat for a leisurely Sunday morning hopefully followed by a hike. Enjoy!
- 2 cups all-purpose white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons cane sugar
- 2 eggs
- 3 cups buttermilk
- 4 tablespoons butter melted plus some butter to grease your griddle and for serving on top of the pancakes
- 1/2 cup chocolate chunks (I use darker chocolate but use whatever you prefer)
- Maple syrup
- Optional toppings: banana slices
- Preheat your pancake griddle to 375 degrees.
- Combine the following dry ingredients in a large mixing bowl: flour, baking powder, baking soda, sea salt, and cane sugar and combine with a whisk.
- Fold in the wet ingredients (eggs, buttermilk, butter) and barely mix to combine. The batter should be really lumpy.
- Allow the batter to sit for at least 10 minutes.
- Grease your griddle with about a teaspoon of butter and using a ladle spoon about 1/3 cup pancake batter onto the griddle. Sprinkle the chocolate chunks on the uncooked side and push the chocolate in with your finger or a spoon. Flip the pancake once bubbles are formed on the edges and the cooked side is lightly golden.
- Serve the pancakes with plenty of butter and maple syrup.
Serve with optional banana slices on top and bacon, canadian bacon, or prosciutto on the side.
Source: Adapted from