semi-whole wheat pancakes with chocolate chips

WWheat Choc pancakes

Pancakes made from scratch are a quick and easy way to make mornings extra special. Although I love boxed mixes, making your own is simple and can be tailored to your liking. In this version, I wanted a slightly healthier pancake. I substituted 1 cup of white flour for whole wheat, which added nutritional value while giving the pancake a slightly nutty flavor. Further, I used a homemade buttermilk made from skim milk and a couple tablespoons of white vinegar. A touch of bittersweet chocolate chips folded into the batter at the end made for a delicious treat.

The how to…
Makes 12 medium size pancakes


1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp granulated sugar
2 large eggs
2 cups skim milk, plus 2 Tbsp white vinegar (or 2 cups buttermilk)
1 Tbsp butter, melted
3/4 cup bittersweet chocolate chips
pinch kosher salt


  1. Prepare buttermilk. Mix 2 Tbsp white vinegar with 2 cups milk, let stand for 10 minutes.
  2. Whisk dry ingredients. In a large bowl whisk the flours, baking powder, baking soda, sugar, and salt. Set aside.
  3. Blend wet ingredients. Combine eggs, buttermilk, and melted butter in a blender (I used a Bella Rocket Blender) and process until well combined. (This will help create a fluffy and spongy batter.) 
  4. Combine wet and dry. Pour the liquid mixture into the dry ingredients and gently whisk until almost combined. Do not over mix, batter should have small to medium lumps. Fold in the chocolate chips. Allow batter to rest for 10 minutes.
  5. Cook pancakes. Preheat a non-stick skillet. Working in batches, pour 1/3 cup of the batter (per pancake) onto a warm skillet. Let cook until bubbles rise to the surface and the edges look dry, 2-3 minutes. Flip and cook until golden brown, about 1 minute. Repeat with the remaining batter. Serve warm.
  6. Freeze leftovers! Layer sheets of wax paper or plastic wrap between each pancake. Wrap pancake stack in aluminum foil and place in a large Ziploc bag. Frozen pancakes should stay fresh for up to 1 month.

Some extras…
*Substitute blueberries (frozen or fresh) for chocolate chips


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