I make pancakes for my kids on a regular basis, but the chocolate chips and bananas are just for special breakfasts. One day while making these with my son Hayden, he added an extra egg to the batter I’ve been making for years, and I have to say that simple little addition made my old-standby recipe even better.

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Ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 large eggs
  • 2 cups buttermilk
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled
  • ½ cup chocolate chips
  • 2 bananas, sliced ¼ inch thick
  • Confectioners’ sugar
  • Maple syrup

Method

In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda. Combine the eggs and buttermilk in a large bowl and beat to incorporate. Add the flour mixture to the bowl and stir quickly just until combined; do not overmix. Stir in the melted butter and ¼ cup of the chocolate chips. Heat a griddle or large nonstick skillet over medium-low heat, and coat with nonstick cooking spray. Ladle the batter onto the griddle, using ¼ cup for each pancake.

Cook until the pancakes are covered with bubbles, 3 to 4 minutes; flip and cook until golden brown on both sides, another 2 to 3 minutes and a few chocolate chips. Sprinkle with confectioners’ sugar and top with sliced bananas. Pass the maple syrup.

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