Goodbye Bisquick!

Bisquick, what?! I will never house bisquick in my home again. When I make pancakes from scratch, I tend to make these oatmeal pancakes, but when it comes to regular chocolate chip pancakes, I used to grab the bisquick. Never again. I'm pretty sure Danimal is sold on this recipe as well. It takes about 3 minutes to mix the ingredients... which is not much more time than measuring out the bisquick mix and tastes sooooo much better.

Buttermilk Chocolate Chip Pancakes
slightly adapted from Joy the Baker which was adapted from Blogchef

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
1/2- 3/4 cup semi-sweet chocolate chips (I never measure mine out!)- Joy uses milk chocolate chips
oil or cooking spray (for cooking)


In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Let batter set for a few minutes. I add the chocolate chips in after I pour the batter into the pan.

Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Pour 2 Tablespoons of batter onto the griddle. Add the chocolate chips into each pancake and push down so that the batter forms around the chips. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone.

Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.