Oatmeal Chocolate Chip Pancakes

Oatmeal Chocolate Chip Pancakes are a hearty oatmeal buttermilk pancake studded with chocolate chips!  

Every Valentine’s Day, I like to make something special for my family, whether it’s a breakfast treat or a special dessert.  These Oatmeal Chocolate Chip Pancakes combine the two – they taste like a chewy, oatmeal chocolate chip cookie in pancake form.  This recipe is adapted from my Oatmeal Raisin Pancake recipe, so they are a bit healthier, with a little decadence from the chocolate chips.  For the ultimate indulgence, I used Ghirardelli Bittersweet Chocolate Baking Chips (60% Cacao).  The smooth, rich bites of chocolate studded throughout the oatmeal buttermilk pancakes really made them delicious!  In fact, I used these same baking chips in my Chocolate Malt Bread Pudding recipe, and they really add such a deep, wonderful chocolate flavor.  

With Valentine’s Day just a few days away, I was super excited to come up with something to make the day extra special for the kids.  It is fun to build a little anticipation, create a little excitement and watch the magic in their eyes. Besides, who doesn’t like to start the day off right with a surprise breakfast treat!  Sometimes it’s just making an old favorite, like Sunbutter Waffles or this Buttermilk Chocolate Quick Bread by my friend Renee.  This year, for breakfast on the quintessential chocolate holiday, we will have Oatmeal Chocolate Chip Pancakes made delicious with Ghirardelli Bittersweet Chocolate Baking Chips!

Oatmeal Chocolate Chip Pancakes

 

Print

Author: Alida Fischbach

Yields: 4 to 6 servings

Ingredients

• 2 cups rolled oats (I use quick oats)
• 2 cups buttermilk
• ½ cup whole wheat pastry flour (or all-purpose flour)
• 1 tablespoon packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs, lightly beaten
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips, such as Ghirardelli Bittersweet Chocolate Chips (60% Cacao)

Instructions

1. In a medium bowl, combine oats and buttermilk and let sit for 5 minutes.
2. Meanwhile, in a large bowl, whisk flour, brown sugar, baking powder and baking soda.
3. After 5 minutes, add eggs, oil and vanilla to buttermilk mixture, whisking until combined.
4. Add buttermilk mixture to flour mixture, gently stirring until just moistened. Add chocolate chips, folding until combined. Let sit for 5 minutes.
5. Preheat nonstick skillet to medium heat and spray with cooking spray.
6. Spoon batter onto skillet by the ¼ cupful (adjust to desired size) (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

3.5.3208

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.