Banana Chocolate Chip Pancakes
Banana bread is a classic and one of my husband’s favourites. I’m pretty sure he buys extra bananas to make sure some don’t get eaten fast enough before getting over ripe and banana bread ready. I’m OK with it as I love it too and banana bread is one of the easiest things to bake up. Make sure and check out some of my favourite banana bread recipes on the blog. You will love them.
Since the love is real for banana bread, I knew it would be just as real for these banana chocolate chip pancakes. They taste like banana bread but a very fluffier version which tastes even better slathered in maple syrup.
They are the perfect thing to make to use up those speckled bananas I know you have in your fruit basket. Chocolate and bananas go so well together and when you combine them in fluffy pancakes with golden edges – it makes for one delicious breakfast or dinner (no judgement here).
The chocolate chips melt into the batter as they cook making each bite of these pancakes delicious. These extra fluffy, super thick, chocolate chip filled banana bread in pancake form pancakes will be a hit on the breakfast/brunch table or the dinner table if you are doing breakfast for dinner. Be sure to have these on your list of things to make with all your over ripe bananas.
Makes 8-10 depending on the size
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp of cinnamon
- 1 tsp vanilla extract
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 medium (½ cup) firm ripe banana, mashed
- 1 large Egg
- 2 tablespoons Butter plus extra for greasing pan or griddle
- ¼ cup semi-sweet chocolate chips plus more for serving
- Maple syrup for serving
- Sliced bananas and chopped walnuts or pecans for serving
- Heat lightly greased griddle or skillet to medium/high.
- Whisk together flour, sugar, baking powder, baking soda, cinnamon and salt in bowl.
- Add buttermilk, banana, egg, vanilla extract and melted butter and whisk just until smooth (batter will be thick).
- Stir in chocolate chips.
- Spoon ¼ cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 extra tablespoons buttermilk.)
- Cook pancakes 2-3 minutes or until bubbles form on top.
- Flip pancakes; continue cooking 2-3 minutes or until browned.
- Remove pancakes from pan and keep pancakes warm.
- Repeat with remaining batter.
- Serve warm pancakes with maple syrup sliced bananas, chopped walnuts or pecans and extra choc chips