Banana Bread Chocolate Chip Pancakes | Fluffy Buttermilk Pancake Recipe
180kcal
Ingredients
- 2 ripe bananas
- 1 egg
- 1 cup buttermilk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
Method
- First start of mashing the ripe bananas in a bowl
Combine the wet ingredients
- Add in the egg, buttermilk, melted butter, vanilla and mix well
Add in the Dry ingredients:
- Add in the flour, baking soda, baking powder, and pinch of salt. Gently combine and do not overmix of the pancakes will be dense.
- Gently fold in the chocolate chunks, being careful to not over mix the batter
- Add some butter to a pan on medium
- Cook the pancakes until golden and crispy
- Serve with syrup, more chocolate chips and more butter
- Enjoy!
Notes
• The riper the bananas, the sweeter and more flavorful your Banana Bread Chocolate Chip Pancakes will be. Bananas with brown spots work best.
• Avoid overmixing the pancake batter. A few small lumps are perfectly fine and help create soft, fluffy pancakes.
• Let the batter rest for 5–10 minutes before cooking. This allows the baking powder to activate and results in lighter pancakes.
• Cook the pancakes over medium-low heat to ensure they cook evenly without burning before the center is done.
• Sprinkle a few extra chocolate chips on top immediately after pouring the batter onto the pan for bakery-style pancakes.
• These pancakes freeze well. Let them cool completely before storing in a freezer-safe bag for up to 2 months.
• Serve warm with butter, maple syrup, sliced bananas, or extra chocolate chips.