This is the ultimate recipe for the ultimate stack of pancakes, sweetened with bananas, and loaded with melty gooey chocolate chips.
Confession: Breakfast is my least favorite meal of the day.
I’ve had a cup of plain coffee every single morning for as long as I remember.
Don’t get me wrong, I love breakfast food: pancakes, waffles, omelets, scrambled eggs! I’d eat “breakfast food” for 90% of my meals. But I just don’t like eating at breakfast time.
I’d much rather have an omelet for lunch, granola for snack, and a stack of waffles for dinner.
And these pancakes, these gorgeous banana chocolate chip studded pancakes, I could have at any time of the day.
These are seriously everything!
Extra fluffy, soft, slightly sweet from the bananas, slightly bittersweet from the chocolate, perfectly golden brown.
In short, these pancakes are a blessing from the heavens.
I, sometimes, intentionally set aside 3-4 bananas and let them ripe just so that I can make these pancakes or my banana chocolate chip bread.
Whoever first thought of pairing up bananas and chocolate chips deserves a wildly prestigious prize in my book.
Making these pancakes is incredibly simple and if you want your pancakes to be as scrumptious as mine, I suggest you read the following tips along with the written recipe.
BANANA CHOCOLATE CHIP PANCAKE TIPS:
Use slightly over ripe bananas. The riper the bananas, the sweeter they are.
DON’T OVERMIX: Mix the batter just until you see no more streaks of flour. It will be slightly lumpy. If you overmix the pancake batter your pancakes will turn out dense.
Make sure your frying pan/griddle is hot before adding the pancake batter.
Cook on low-medium heat to ensure that the pancake gets cooked in the middle and develops a crisp golden brown “crust” on the top.
If these next two pictures don’t make you seriously consider why you aren’t in your kitchen right this second making these pancakes, I don’t know what will.
This is a recipe you’re going to want to hold onto forever.
Banana Chocolate Chip Pancakes
1 1⁄2 cups flour
1 Tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon cinnamon powder
1 1⁄4 cups milk, at room temperature
1 Tablespoon vegetable oil or melted butter
1⁄2 cup banana, mashed (3 small)
1 egg, at room temperature
1 teaspoon vanilla
1⁄2 cup semi-sweet or dark chocolate chips, divided
1. Combine flour, sugar, baking powder and cinnamon in a large bowl.
2. In another bowl whisk together the milk, oil, banana, egg and vanilla.
3. Combine the wet ingredients into the dry ingredients.
4. Fold in 1/4 cup chocolate chips.
5. Heat a non-stick frying pan or a griddle, greased lightly with oil on medium heat. Pour 1/4-1/3 cup of batter per pancake on to the pan. Scatter some chocolate chips on top.
6. When the top looks slightly dry and bubbles have appeared, flip the pancake and cook the other side for another minute or until golden.
7. Prepare remaining pancake batter as directed greasing pan with more oil if needed.
8. Stack the pancakes, top them with maple syrup if desired and tuck in.