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Banana Pancakes

5 from 2 reviews
  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings (8 to 10 pancakes) 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings (8 to 10 pancakes) 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings (8 to 10 pancakes) 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american

Ingredients

  • 2 eggs, room temperature
  • 1 banana, mashed
  • 3 Tablespoons brown sugar
  • 3/4 cup buttermilk
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips

Instructions

  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl whisk together the mashed banana, eggs, melted butter, vanilla extract and buttermilk.
  3. Add the wet ingredients to the dry ingredients, stirring only until just combined. The batter should be lumpy. Last, fold in the chocolate chips.
  4. Heat a large skillet or griddle on medium heat. Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot – you want a nice, even heat.
  5. Serve with butter and a healthy dose of maple syrup! The options are endless!

Keywords: banana pancakes, banana bread pancakes, fluffy, easy, light