Banana Chocolate Chip Pancakes
User Reviews
5
Banana Chocolate Chip Pancakes
Description
Banana Chocolate Chip Pancakes combine mashed bananas and plain yogurt as the moist base, enhanced with vanilla and a touch of light brown sugar. Flour, baking powder, cinnamon, and salt create a leavened pancake batter, and mini chocolate chips fold in for bursts of bittersweet chocolate. Cooking them gently in clarified butter or oil forms golden pancakes with soft and fluffy interiors. The batter benefits from gentle mixing to preserve some lumps, preventing toughness.
The combination of cinnamon and banana creates a warm flavor profile, while the chocolate chips add texture and a bittersweet note. These pancakes cook on medium to medium-low heat, ensuring they are cooked through without over-browning. They are versatile in serving, pairing well with maple syrup, fresh fruits, yogurt, or fruit sauces according to taste preferences.
To make extra thick pancakes, layering more batter and covering the pan helps cook them through evenly. The recipe notes also clarify how to measure flour accurately using the spoon-and-level method. Leftover pancakes can be refrigerated for up to 3 days and reheated gently in a pan, retaining their texture and flavor.
Ingredients
- 2 banana medium
- 2 egg large
- 1/4 cup light brown sugar 50g
- 1 teaspoon vanilla extract
- 1/2 cup PLAIN yogurt thick, 125g
- 1 cup flour spooned and leveled, 125g
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- pinch salt
- 1/4 cup mini chocolate chips dark or bittersweet, 40g
- clarified butter for cooking the pancakes, or oil
Instructions
- Mash the bananas with a fork.
- Add the mashed bananas, eggs, vanilla extract, sugar, and yogurt into a bowl, then whisk until combined.
- Sift the flour, baking powder, cinnamon, and salt into the bowl.
- Gently whisk in until half-combined.
- Add the chocolate chips and fold in until the batter is combined. It doesn't have to be homogenous and perfectly smooth, small lumps are ok. Don't overmix the batter.
- Heat some oil or clarified butter in a non-stick skillet over medium / medium-low heat. When its hot scoop about 2 heaped tablespoons per pancake onto the pan. Cook until golden then flip over and cook until the pancakes are cooked through. Repeat with the remaining batter. Transfer the pancakes to a plate.
- Enjoy!
Notes
- To get thicker pancakes, pour 1-2 heaped tablespoons of batter per pancake, cook briefly until set, then add more batter on top and cover the pan to finish cooking through.
- Finely chopping chocolate is an alternative to using mini chocolate chips.
- Substitute cinnamon with pumpkin pie spice or gingerbread spice mix for a different flavor.
- Serve pancakes with maple syrup, fresh fruits, yogurt, or fruit sauces such as apple sauce.
- Store leftovers wrapped in plastic wrap in the refrigerator up to 3 days; reheat gently in a non-stick pan over medium heat.
- Keep cooked pancakes warm in an oven set to 80°C (175°F) until serving.
- Use the spoon-and-level method to measure flour accurately, avoiding compacted flour that could affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (10 pancakes)
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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