Every single day starts the same. “What do you want for breakfast?” The answer? “Chocolate chip pancakes.”
I don’t know if it’s a phase or what but if it is this phase has lasted so long that somewhere in this phase I started to double the recipe and now freeze a bunch so I don’t have to make a batch every morning.
Mornings are busy enough. Kids are flying out the door, lunches are being made and last minute “oops I forgot!” homework problems are being done. Breakfast has to be quick and easy and I would love to cook a nice home cooked breakfast each morning for the kids but it just doesn’t happen when they are bombarding you with everything that needs to be done.
So…I opt for these classic chocolate chip pancakes. And if you can believe it (I know, this is a SHOCKING confession coming from a “foodie”) but up until this year I have been making pancakes in a single pan. One pancake at a time. I finally broke down and bought a griddle (I TOLD you it’s been a year of changes) and now twenty years after flipping my first pancake I can make eight at a time.
I’m never going back to single pancake flipping.
This recipe is already doubled for you so you can just make it up and throw them on the griddle. Just make sure you follow the instructions if you are planning to freeze them. I’ve also made sure to include some substitutions if you need a gluten free or dairy free version. When I make these, I do the gluten free version and add some fresh fruit instead of the chocolate chips.
I love these pancakes. They are light and fluffy and come out perfect everytime. Grab your fork and syrup STAT.
Recipe adapted from Food Network