Chocolate chips banana pancakes.
Sunday morning!! Pancakes!!! Yummy. We love to have a big breakfast-brunch on the week end and therefore pancakes are always requested.
Throughout the years, I have always been in search for the perfect, delicious, fly off the plate pancakes. Finally I found what I was looking for. As a result once those wonderfully tasty and hot pancakes were on our plate, we could not stop eating them.
The below recipe is an adaptation from Tyler Florence latest book: “Tyler Florence Family Meal”.
Beat the eggs and buttermilk well before incorporating the flour mixture. Due to the baking powder and soda you do not want to overmix. I do however let it rest for a few minutes before starting to cook them.
An option that I have learned and love to share with all of you: You can add the mini chocolate chips to the batter while on the griddle. This will rather spread them better on each pancakes versus the last one having all the fun.
Absolutely love his cooking style and how easy each recipes is that he prepares as a result I have been a fan of his cooking since the purchase of his first cook book in 2003.
Enjoy a wonderful lazy Sunday
Chocolate Chips Banana Pancakes
- 2 cups unbleached all purpose flour 2 cups unbleached all purpose flour
- 0.25 cup sugar 1/4 cup sugar
- 1 tbsp brown sugar 1 tablespoon brown sugar
- 3 tsps baking powder 3 teaspoons baking powder
- 2 tsps baking soda 2 teaspoons baking soda
- 3 eggs 3 large egg(s)
- 2 cups buttermilk 2 cups buttermilk
- 0.5 tsp vanilla extract 1/2 teaspoon vanilla extract
- 4 tbsps unsalted butter 4 tablespoons melted and cooled unsalted butter
- 0.5 cup chocolate chips 1/2 cup (mini are perfect) chocolate chips
- 2 slices bananas 2 sliced bananas
- 2 tbsps unsalted butter 2 tablespoons at room temperature unsalted butter
- In a medium bowl whisk together flour, white sugar, brown sugar, baking powder, baking soda.
- In a large bowl combine the eggs with vanilla and the buttermilk. Beat to incorporate. Add the flour mixture to the bowl and stir quickly until well combined. Do not over mix.
- Stir in the melted butter and ¼ of a cup of the chocolate chips.
- Heat a griddle or large nonstick skillet over medium low heat. Coat with nonstick cooking spray. Ladle the batter on the griddle, ¼ cup for each pancake.
- Cook the pancakes until they are covered with bubbles, 3 to 4 minutes. Flip and cook until golden brown on both sides, another 2 to 3 minutes. Spread with a knife a little bit of the room temperature butter.
- Add a few chocolate chips. Serve hot off the griddle, sprinkle with confectioner’s sugar, and top with the a few banana slices. Add warm maple syrup.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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