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My breakfasts usually consist of smoothies
, but occasionally I’ll make pancakes or waffles. Usually when I have overnight guests. The last time I made these fluffy buttermilk pancakes with the addition of dark chocolate chips and toasted pecans. And let me tell you, they were a big hit!
These are golden brown, fluffy, a bit tangy, and have a hint of maple, thanks to the addition of maple extract. I also add the chocolate chips and nuts to the pancake batter after pouring it into the skillet; if you add it to the batter beforehand, the additions just sink the the bottom. This way, you can also make your pancakes to your guests specifications in case they don’t want chocolate or nuts.
These are definitely an indulgence, and not the healthiest of breakfasts, but sometimes (especially in these times) you need that once in a while.
Buttermilk Chocolate Pecan Pancakes
- 2 cups flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons Colima Sea Salt
- 2½ cups buttermilk
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- ½ cup dark chocolate chips
- ½ cup chopped and toasted pecans
- Butter or oil for cooking
- Put the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, vanilla and maple extracts until combined.
- Pour into the flour mixture and whisk until just combined.
- Heat a cast iron skillet or griddle over medium heat and add a tablespoon butter or oil. Ladle about ¼ cup batter into the skillet and then sprinkle a few chocolate chips and nuts on top. Turn the heat down to low. When bubbles form on the edges of the pancakes, flip and continue cooking until done.
- Serve warm, topped with maple syrup, butter, or more chocolate chips and nuts.