At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• 2 cups buttermilk
• 1/4 cup vegetable oil
• 2/3 cup miniature semisweet chocolate chips

Directions

1. In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
2. Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.