Mini Chocolate Chip Pecan Pancakes with Buttermilk Caramel Syrup

If I give you a recipe for the most delicious little pancakes that are like eating dessert for breakfast, say, on a nice Sunday morning, perhaps like tomorrow, will you forgive me for waiting all day to post? Again?

If the pancakes aren't enough, then how about adding on some of the most delicious and incredible sweet, caramel syrup that isn't overly sweet and still has a bit of tang from the buttermilk it is made with?

These little pancakes, which are only about 3-inches across each, are fluffy, tender and studded with pockets of melted, chocolatey goodness plus a few lightly toasted pecan pieces for good measure. Wow. sorry, I just lost my train of thought thinking about these again. I have a sneaking suspicion I may be making these for breakfast again tomorrow.

I first saw this recipe over at Joy the Baker's blog when she made them with milk chocolate. I have made these with milk chocolate too, but with the buttermilk caramel syrup I really liked the contrast of the bittersweet chips instead. I can't imagine that whatever kind of chocolate you wanted to use with this recipe wouldn't just be awesome.

Mini Chocolate Chip Pecan Pancakes
Adapted from Joy the Baker

Makes approx. 24 3-inch pancakes

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
1 teaspoon pure vanilla extract
1/2 cup bittersweet or semisweet (or milk) chocolate chips
1/3 cup coarsely chopped, lightly toasted pecans

oil or cooking spray (for cooking)

Beat together the eggs, buttermilk and vanilla in a large bowl. Add the melted and cooled butter and mix well. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, mix well to combine. Add the flour mixture to the liquid mixture and stir well until mostly smooth. Fold in the chocolate chips and pecans. Let the batter stand while the griddle heats.

Heat griddle or pan over medium heat, or about 350 degrees. 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 at a time onto the griddle for each pancake. 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.

Buttermilk Caramel Syrup Recipe