Chocolate Chip Pancakes with Coconut Syrup

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from Tiffany at eatathomecooks.com

Prep Time20 mins

Total Time20 mins

Servings: to 10

Calories: 478kcal

Ingredients

For the Pancakes:

1¾ cups flour
2 tsp. sugar
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
2 eggs
¼ cup butter melted
½ cup mini chocolate chips

For the Coconut Syrup:

1 stick butter
⅔ cup buttermilk
1 cup sugar
½ tsp. baking soda
1 tsp. coconut extract

Instructions

For the Pancakes:

Combine the dry ingredients in a bowl.
Whisk together the eggs and buttermilk.
Stir the wet ingredients into the dry.
Stir only enough to combine the ingredients. Over stirring causes tough pancakes. The batter will be lumpy.
Stir in the melted butter, gently combining.
Add in the chocolate chips.

For the Coconut Syrup:

In a saucepan, melt the butter, sugar and buttermilk together.
Stir frequently.
Bring it to a boil and boil for 1 minute.
Remove from heat and add the soda and extract.
It will bubble up a bit, but just stir until the fizz goes down.

Notes

The pancakes can be made ahead and frozen. Place pancakes on a parchment-lined baking sheet in the freezer for an hour then transfer to a ziplock bag. Thaw in the refrigerator overnight and reheat in the toaster.

Nutrition