The weekend is here, and so is one of our favorite breakfasts: Chocolate chips and banana pancakes.
Sunday morning!! Pancakes!!! Yummy. We love having a big breakfast brunch during the weekend, so pancakes are always requested.
Throughout the years, I have always been in search of the perfect, delicious, fly-off-the-plate pancakes.
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Finally, I found what I was looking for. As a result, once those wonderfully tasty hot pancakes were on our plates, we could not stop eating them.
The below recipe is an adaptation from Tyler Florence’s 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 pancake versus the last one having all the fun.
I absolutely love his cooking style and how easy each recipe is that he prepares. As a result, I have been a fan of his cooking since purchasing his first cookbook in 2003.
Enjoy a wonderful, lazy Sunday
If you enjoy this recipe, you may want to try my other recipes.
Chocolate Chips Banana Pancakes
Ingredients
- 2 cups unbleached all purpose flour
- ¼ cup sugar
- 1 tablespoons brown sugar
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 3 large eggs
- 2 cups buttermilk
- ½ teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- ½ cup chocolate chips, (mini are perfect)
- 2 bananas, sliced
- 2 tablespoons unsalted butter, at room temperature
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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