Pancakes have always been my son and my “special thing”. He’s 2 1/2 now and we’ve been making them together every Sunday morning since before he could talk. It’s our time to bond and it’s an activity that we both look forward to every weekend. Pancakes are a great recipe to try with kids because they require a lot of measuring and mixing plus, time spent in the kitchen together with your kids is a great way to connect.
Each week we try and whip up a new flavor but no matter what variation we come up with, we try to make them on the healthier side using half whole wheat flour, half white flour and some wheat germ. However, this past weekend, I decided to make these pancakes extra special, as in dessert special. Imagine my son’s face when I told him we were making Triple Chocolate Chip Pancakes for breakfast!!! I know. I know. Before you call me a bad parent for loading my kid up with a sugary breakfast, hear me out. You see, my son recently got a baby brother and while he’s very loving and sweet about it on most days, I can tell he’s having a hard time. I feel for the kid. It’s hard being 2 1/2. Add potty training and a new baby brother to the mix and the poor kid feels like his whole world has been turned upside down. And it has. Not to mention what it’s doing to my husband and I. Naturally we love both kids equally, but dividing our time between two children at very different developmental stages can be a real challenge. There have been quite a few breakdowns (his and ours) but overall, I think we are doing really well. We try and give our older son plenty of one on one time with mommy and daddy so that he still feels special. So, no matter how sleep deprived I’ve been these past few weeks, I’ve managed to keep our Sunday morning pancake ritual alive. During this time of change, little activities like this have really helped my son feel a sense of normalcy and balance in a house full of chaos. And let’s be honest, who doesn’t feel better after a little (ok, A LOT) of chocolate!!
Triple Chocolate Chip Pancakes
Yields 9 large pancakes or 18 silver dollar sized pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 stick unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
- Preheat a large non-stick skillet or griddle over medium high heat.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, butter, eggs and vanilla. Pour wet ingredients over dry ingredients and stir with a wooden spoon or rubber spatula until just combined (do not over mix or your pancakes will be tough). Stir in chocolate chips.
- Ladle out about 1/4 cup of batter onto griddle for each pancake. Cook until you begin to see bubbles forming around the edges of the pancakes, about 3 minutes. Flip each pancake over to cook the opposite side, about 1 more minute. Serve as is or topped with butter and syrup or a dollop of fresh, unsweetened whipped cream.
TIP: Make mini pancakes and serve them room temperature as dessert drizzled with chocolate syrup.