Chocolate Chip Square Pancakes

I love pancakes but I don't love standing over the stove flipping them while everyone else gets to eat! Well one night I found the solution while perusing Pinterest. Square pan-cakes! Pancake batter BAKED in a 9 x 13 pan! Genius! And so the next morning I tried the recipe. While the concept was good, the flavor was not pancakey enough. So after trying and tweaking several recipes, I finally landed on one that works. If you have a favorite pancake mix, by all means, use that and bake it up! But if you don't, below is mine.

This morning - after days and days of people in our house being sick - it seemed a little sunshine was in order and chocolate chip pancakes fit the bill! I use this same basic recipe and method to also make lemon berry or cinnamon swirl pancakes. You could be extra fancy and cut shapes out with large cookie cutters once baked, but Thats a little more than I want yo do most mornings. 

And now, instead of flipping pancakes, the oven bakes them while I sit with my coffee & my children play. It's glorious. 

Chocolate Chip Square Pancakes

INGREDIENTS:

2 cups AP flour

2 Tbsp. Sugar

2 tsp baking powder (heaping)

1 tsp baking soda (heaping)

1/2 tsp salt (level)

2 eggs

1 cup plain yogurt

1 cup milk

2 tsp vanilla extract 

1/4 cup oil 

1/2 cup chocolate chips 

Nonstick cooking spray

DIRECTIONS:

1). Preheat oven to 350*

2). Spray 9 x 13 baking pan with nonstick cooking spray.

3). Mix batter & spread evenly in prepared pan.

4). Evenly distribute chocolate chips over batter.

5). Bake for 25 -35 minutes.

ALTERNATES: another of our favorites is to sub lemon extract for the vanilla and frozen or fresh berries for the chocolate chips. For a cinnamon swirl, use vanilla extra in the batter, and melt 1/4 cup butter, 1/2 cup brown sugar, & 2 Tbsp cinnamon in a small sauce pan over medium heat, until combined and the sugar is melted. Do not boil. Then drizzle by spoonfuls over the batter and bake.