Chocolate Buttermilk Pancakes
Light, airy chocolate pancakes with tangy buttermilk and delicious flavors.
Ingredients
Chocolate Buttermilk Pancakes
- 1 1/3 cups of buttermilk
- 3 tablespoons of butter, melted
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 3/4 teaspoon of baking soda
- 1 1/2 teaspoons of baking powder
- 1/3 cup of granulated sugar
- 1 1/2 cups of all purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/2 cup of chocolate chips
Peanut Butter Whipped Cream
- 1 cup of heavy cream, cold
- 2 tablespoons of creamy peanut butter, room temperature
- 1/4 cup of confectioners sugar
Instructions
Chocolate Buttermilk Pancakes
- Combine 1 1/2 cups of all purpose flour, 1/4 cup of unsweetened cocoa powder, 1/3 cup of granulated sugar, 1/2 teaspoon of salt, 3/4 teaspoon of baking soda and 1 1/2 teaspoons of baking powder in a large bowl
- Use the whisk to form a well in the center of the bowl and add 1 1/3 cups of buttermilk, 3 tablespoons of melted butter, 2 eggs and 1 teaspoon of vanilla extract
- Mix until the ingredients are just combined
- Cover the bowl with a clean towel and rest for 10-15 minutes
- Place a flat griddle or wide skillet over medium heat and grease with butter or non-stick spray
- Drop batter onto the warm greased skillet and sprinkle each pancake with chocolate chips
- Once bubbles form over the surface of the pancake, carefully flip and cook until the center of each pancake feels set to a light touch
Peanut Butter Whipped Cream
- Combine 1 cups of cold heavy cream, 2 tablespoons of creamy peanut butter and 1/4 cup of confectioners sugar in a stand mixer or mixing bowl, if using an electric hand mixer
- Whip until soft peaks form
Assembly
- Serve pancakes while warm
- Garnish with peanut butter whipped cream and chocolate shavings