Chocolate chip pancakes – it’s something I request when I stay at my parents. I rarely eat a nice breakfast during the week, usually just a bagel when I’m at work. The weekends are reserved for an actual sit-down breakfast, which usually consists of hash browns, bacon, and either these Spiced Chocolate Chip Pancakes or chocolate chip waffles. I even made Homemade Caramel Syrup since I don’t like those fake maple-flavored syrups.
I have to admit if my parents are making the pancakes, they are not spiced. That’s just how we ate growing up. If I’m making them, I automatically put in cinnamon and clove, which intensifies the flavor of the chocolate. I never knew spices could make that much of a difference in something so ordinary until I made Spiced Cookie Dough Ice Cream over the summer. That’s when I got the idea of adding cinnamon and clove to my pancakes. You’ll never go back to plain again.
Can I be honest with you? These photos are somewhat of a lie. I don’t eat stacked pancakes with butter or syrup. I am perfectly content with three pancakes in a single layer on a plate. If there are enough chocolate chips, I don’t need butter or syrup. But that all would make for boring photos, wouldn’t it?
Of course, being a food blogger, I had to eat the food as styled, so I ate the stacked pancakes with the butter and syrup. And then I wondered why I don’t eat pancakes like this more often. Since the pancakes sat there for a bit, the syrup soaked into the pancakes, which made them even better. I guess there are benefits in not eating right away!
These Spiced Chocolate Chip Pancakes with Homemade Caramel Syrup have become a family tradition. If I’m with my parents, whether they visit me or I visit them, we end up eating some form of this recipe (with or without spices and/or syrup). That means tomorrow morning (Christmas!) I will be asking for a stack (that I will spread out because I like eating them one at a time).
- 1 cup flour
- 2 Tablespoons sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 egg
- 1 cup milk
- 2 Tablespoons vegetable oil
- 1 cup semisweet chocolate chips
- 2 Tablespoons butter
- 1/2 cup brown sugar
- 2 Tablespoons water
- For the pancakes: Preheat the oven to 200F. Have a baking sheet and cooling rack ready.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and clove. Set aside.
- In a large measuring cup, whisk together the egg, milk, and oil. Pour into the dry ingredients and whisk together until everything is moistened (do not overmix – lumps are ok). Whisk in the chocolate chips.
- Heat up a skillet (alternatively you can use a griddle). When it is hot, pour in 1/4 cup of the batter. When bubbles form on top and edges are firm, flip and cook the other side. It won’t take as long to cook the second side. When it is brown, remove and place on the cooling rack.
- Repeat with the remaining batter. When all of the pancakes are done, place onto the baking sheet and warm up for a few minutes in the oven.
- For the syrup: In a medium saucepan, melt the butter on medium-low heat. Add the brown sugar and mix together until it’s moist and sticky. Add the water and cook until the sugar has dissolved. Bring to a boil and boil for 2 minutes. The syrup will be thin. Remove from the heat and serve with pancakes.
Source: Adapted from The Kitchn
I hope everyone has a Murray Christmas tomorrow (yes I couldn’t resist)! This year is going to be a little harder with Murray being sick and all, but hopefully he won’t lose his toy again. Last year, I got him a big toy mouse, and not even 24 hours later, it disappeared. Seriously, it is MIA. I tore up the house searching for it and found 13 (!) other toys he lost. Oh and a peanut.
If you liked these pancakes, you may like these pancakes from other bloggers:
- Orange Pumpkin Pancakes from The Messy Baker
- Whole Wheat Pancakes with Cranberry Maple Syrup from Damn Delicious
- Cinnamon Roll Pancakes from No. 2 Pencil