Description
Deliciously fluffy chocolate chip banana pancakes featuring mashed ripe bananas and mini chocolate chips, perfect for a satisfying breakfast or brunch. Made with buttermilk and a hint of vanilla, these pancakes are easy to prepare on the stovetop and can be enjoyed with maple syrup or extra banana slices.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
Add-ins
- ½ cup mini chocolate chips
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed banana, buttermilk, egg, vanilla extract, and melted butter thoroughly.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain pancake fluffiness.
- Add Chocolate Chips: Fold the mini chocolate chips gently into the batter to distribute them evenly without breaking.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, approximately 2–3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1–2 minutes until both sides are golden brown and cooked through.
- Repeat: Continue cooking the remaining batter, adding more butter to the skillet as needed.
- Serve: Serve the warm pancakes with maple syrup, extra banana slices, or a sprinkle of chocolate chips for extra flavor.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking to allow ingredients to meld.
- Substitute whole wheat flour for added fiber and a nuttier flavor.
- To make this recipe plant-based, use dairy-free milk alternatives and vegan butter.
