Chocolate Chip Buttermilk Pancake Bake
Fluffy chocolate chunk buttermilk pancakes made into an elevated French Toast Bake… This Chocolate Chip Buttermilk Pancake Bake is perfect for make ahead breakfasts and family vacations!
Ingredients you’ll need:
For the Buttermilk Pancakes:
- 1 bar Tony Chocolonely Milk Chocolate, or flavor of choice, chopped
- 2 ¼ cup Buttermilk
- 2 large Eggs, beaten
- ¼ cup Olive Oil
- ¼ cup Granulated Cane Sugar
- 2 ¼ cup All Purpose Flour
- 2 ½ tsp. Baking Powder
- 2 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- ¾ tsp. Fine Sea Salt
For the Pancake Bake:
- 1 ½ cups Whole Milk
- 4 large Eggs
- 1/3 cup Maple Syrup, or Honey
- 2 tsp. Vanilla Extract
How to Make Fluffy Buttermilk Pancakes:
If there’s one pancake recipe you make, let it be these buttermilk pancakes that are SO flavorful and fluffy!
- In a large bowl, whisk the buttermilk, eggs, olive oil, vanilla, salt, and sugar. Mix well.
- Add the flour on top, then evenly sprinkle the baking powder and baking soda. Use a spatula to fold all the ingredients together.
- Fold in the chopped chocolate, reserving ¼ cup, just until combined.
- Heat up a large skillet over medium heat for 4-5 minutes, until hot. Use 1/3 cup batter per pancake to cook on the skillet greased with olive oil or butter for 1-2 minutes, until bubbly on top. Flip the pancakes to cook an additional 1-2 minutes, until set in the center when you press a finger down and fluffy.
How to Reheat Pancake Bake:
This method works for reheating both regular buttermilk pancakes and the pancake bake. Place in the oven at 350F for 8-10 minutes, or 12-15 minutes for the bake, until warmed through. Keep an eye out to prevent the pancakes from drying out, covering with foil as needed.
How to Make the Pancake Bake in Advance?
I recommend letting the pancakes soak in the milk mixture (in the casserole dish) overnight and baking in the morningwhn ready to serve! This allows the pancakes to absorb all the milk mixture and turn out even tastier.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
For more great A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, YouTube and Instagram.
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Chocolate Chip Buttermilk Pancake Bake
PREP TIME: 10 COOK TIME: 30 TOTAL: 40
INGREDIENTS
Servings: 10-12
For the Buttermilk Pancakes:
- 1 bar Tony Chocolonely Milk Chocolate, or flavor of choice, chopped
- 2 ¼ cup Buttermilk
- 2 large Eggs, beaten
- ¼ cup Olive Oil
- ¼ cup Granulated Cane Sugar
- 2 ¼ cup All Purpose Flour
- 2 ½ tsp. Baking Powder
- 2 tsp. Vanilla Extract
- 1 tsp. Baking Soda
- ¾ tsp. Fine Sea Salt
For the Pancake Bake:
- 1 ½ cups Whole Milk
- 4 large Eggs
- 1/3 cup Maple Syrup, or Honey
- 2 tsp. Vanilla Extract
INSTRUCTIONS
- To Make the Buttermilk Pancakes: In a large bowl, whisk the buttermilk, eggs, olive oil, vanilla, salt, and sugar. Mix well.
- Add the flour on top, then evenly sprinkle the baking powder and baking soda. Use a spatula to fold all the ingredients together.
- Fold in the chopped chocolate, reserving ¼ cup, just until combined.
- Heat up a large skillet over medium heat for 4-5 minutes, until hot. Use 1/3 cup batter per pancake to cook on the skillet greased with olive oil or butter for 1-2 minutes, until bubbly on top. Flip the pancakes to cook an additional 1-2 minutes, until set in the center when you press a finger down and fluffy.
- To Make the Pancake Bake: Preheat oven to 375F.
- Slice the pancakes in half, then add to an 8×8” casserole dish.
- In a separate bowl, whisk all the pancake bake ingredients together until smooth. Pour over the pancakes and cover to let rest for 30 minutes to overnight.
- Bake for 25-30 minutes, covering the top with foil as needed if the pancakes seem to be burning.
- Enjoy warm with whipped cream and fresh berries!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
