Chocolate Chip Banana Bread Pancakes
These chocolate chip banana bread pancakes are the perfect way to use up overripe bananas, and a wonderful weekend breakfast or brunch.
Ingredients
- 2 large ripe bananas
- 2 cups flour
- 1 tsp baking powerder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/3 cup unsalted butter, melted
- 1/2 cup chocolate chips
- butter for the pan/griddle
- maple syrup, chocolate syrup, whipped cream, or fresh fruit for serving (optional)
Instructions
- In a small bowl, combine flour, salt, baking powder, and baking soda.
- In a separate larger bowl, mash bananas into a paste. Add the eggs and sugar and whisk until the sugar is dissolved, about 2 minutes. Add the milk, vanilla extract and melted butter and whisk to combine.
- Slowly add the dry ingredients to the wet, whisking as you go, until the batter has just come together and there are no more white spots of flour. Lumps are okay! Then fold in the chocolate chips.
- Place a large skillet or griddle over medium heat and melt about a tablespoon of butter. Use a 1/4 or 1/3 size measuring cup to measure out the batter into the pan. Once you see little bubbles forming around the edges of the pancakes, about 3 minutes, flip them. Cook another 2 minutes on the other side, until golden brown. Cook the pancakes in batches, adding more butter to the pan as needed.
- Serve the pancakes immediately or keep them warm in a low oven until ready to serve. Top with maple syrup, whipped cream, chocolate syrup, or your favorite pancake toppings.