Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Banana Chocolate Chip Pancakes
Homemade pancakes for breakfast are a guaranteed hit any morning, but chocolate chip banana pancakes are a serious no-brainer!
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Resting Time
10
minutes
mins
Total Time
30
minutes
mins
Author:
Kelly Neil
Yield:
12
Equipment
▢
Measuring cups and spoons or a digital kitchen scale
▢
Rubber spatula or wooden spoon
▢
2 Mixing bowls
▢
Fork
▢
Whisk
▢
Skillet
▢
Rubber spatula or wooden spoon
▢
pastry brush
Ingredients
Dry Ingredients
▢
¾
cup
all-purpose flour
▢
¼
cup
quick-cook oats
▢
¼
cup
chocolate chips
▢
1
tablespoon
baking powder
▢
½
teaspoon
baking soda
▢
⅛
teaspoon
salt
Wet Ingredients
▢
1
small-medium
overripe banana
▢
1
cup
buttermilk
▢
1
tablespoon
vegetable oil
▢
1
large
egg
▢
1
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
Stir together the flour, chocolate chips, baking powder, baking soda, and salt in a small-medium mixing bowl. Set aside.
In a second larger bowl, mash the banana with a fork.
Add the buttermilk, oil, egg, and vanilla to the bowl.
Whisk everything together until well combined.
Add the dry flour mixture to the banana mixture.
Use a rubber spatula or wooden spoon to gently stir the wet and dry ingredients together.
Stop when the flour is just combined (a few streaks of flour is okay). The batter should be quite lumpy.
Set a timer for 10 minutes to let the batter rest.
While the batter is resting, heat up a griddle or skillet over medium heat.
Sprinkle a bit of water on the griddle. When the water droplets dance and sizzle, the griddle is ready.
Lightly grease the griddle with vegetable oil then scoop the pancake batter onto the hot griddle using a ¼ cup measuring cup.
The pancakes are ready to be flipped when the tops start to bubble. Flip each pancake over and continue to cook until cooked through.
Serve hot with sliced bananas, chocolate chips, and lots of maple syrup.
Notes
This recipe makes about 12 medium-sized pancakes (approximately ¼ cup (56 grams) of batter each). It also doubles well.
Nutrition
Serving:
1
g
|
Calories:
176
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
47
mg
|
Sodium:
614
mg
|
Fiber:
2
g
|
Sugar:
3
g