Eggless Chocolate Chip Pancakes
This eggless recipe makes wonderfully fluffy, golden pancakes everyone will love. They are a delightful morning treat worth trying.
Ingredients
- 1 1/2 cups Milk, Room Temperature
- 1 tbsp White Vinegar
- 5 tbsp Unsalted Butter
- 1 3/4 cups All Purpose Flour
- 3 tbsp Light Brown Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Pure Vanilla Extract
- 3/4 cup Mini Semi Sweet Chocolate Chips, Divided
- 1 tbsp Butter, For Greasing
- 1/2 cup Maple Syrup, For Serving
Instructions
- Stir the vinegar into the milk and set aside for 5 minutes, until it looks slightly thickened and curdled. This makes a quick homemade buttermilk that keeps the pancakes tender.
- Melt 5 tbsp butter in a small saucepan over medium heat and keep swirling the pan for 4-5 minutes, until it foams, smells nutty and small golden brown bits form at the bottom. Pour the brown butter into a small bowl, scraping in all the brown bits, and let it cool for 5 minutes. This step gives the pancakes a rich, cookie-like flavor.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda and salt, breaking up any clumps of brown sugar.
- Whisk the vanilla and cooled brown butter into the milk mixture. Pour it into the dry ingredients and fold until just combined, then gently fold in 1/2 cup of the chocolate chips. Let the batter rest for 10 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and sprinkle a few of the remaining chocolate chips on top of each.
- Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set, then flip and cook for 1-2 minutes more. Keep the heat moderate so the chocolate doesn't scorch on the pan.
- Serve the pancakes warm and stacked, with a drizzle of maple syrup.
Nutrition
Serving: 1servingCalories: 722kcalCarbohydrates: 103gProtein: 10gFat: 30g
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