Homemade Buttermilk Pancakes are very easy to make. With all of our tips and tricks, you will be making these every weekend. I won’t lie, these are also great as breakfast for dinner. To make the replacement, use a 2-cup glass measuring cup. Add 1 tablespoon of vinegar to it. Then fill the measuring cup up the rest of the way to the 1 1/4 cup mark with milk. The higher the fat content of milk, the better. But I have done this with skim milk and still had it work. To freeze your leftover chocolate chip pancakes (hello, quick and easy weekday breakfast), freeze in a single layer and then transfer them to an airtight container. Store in the freezer for up to 3 months. These are great to make ahead for those busy mornings. To reheat, simply pop them in the toaster to warm them. Alternatively, you can make a homemade chocolate sauce to pour over these for the ultimate dessert breakfast.
Fruit SaladCrustless Spinach QuicheCheese and Sausage Egg Muffins
If you try this chocolate chip pancake recipe or any of my others, leave me a comment and let me know what you think.
