Double Chocolate Pancakes

Recently I've tried to reduce my time in the kitchen in favor of preparing for a new addition to the family. But I couldn't resist when I found these pancakes, and this shouldn't surprise anyone, since I'm a big fan of chocolate for breakfast (waffles, oatmeal). Here's another delicious option for getting your chocolate fix first thing in the morning.

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Double Chocolate Pancakes

Adapted slightly from 80 Breakfasts

3/4 c all-purpose flour
3/4 c white whole wheat flour (the original recipe called for all 1 1/2 c flour to be all-purpose)
1/3 c sugar
1/3 c light brown sugar
1/3 c Dutch-processed cocoa powder
1 teas baking soda
1/2 teas salt
1/2 c whole milk (plus more to thin to your preferred consistency)
1/2 c buttermilk
2 eggs
3 1/2 T vegetable oil
1 1/2 teas vanilla
approximately 1 c dark chocolate chips

Whisk together the flours, sugars, cocoa, baking soda, and salt in a medium bowl.

In a smaller bowl whisk together the milk, buttermilk, eggs, oil, and vanilla.

Mix the wet ingredients into the dry ingredients until just combined.

Cook pancakes in butter in a hot skillet or griddle. Scoop the batter onto the pan, then sprinkle chocolate chips over the top. Flip after bubbles form on the surface of the pancake, and cook the other side until done, a minute or two.

We ate these pancakes with just butter and also with raspberry syrup. Both ways were tasty.