Texture, chocolate, and the natural sweetness of bananas make these banana bread pancakes the perfect way to step up your pancake game!
Ingredients
2very ripe bananas, mashed
2cupsbuttermilk
2large eggs, lightly beaten
1/2cupfull-fat sour cream
1/4cupunsalted butter, melted and slightly cooled
2tablespoonssugar
1teaspoonvanilla
2cups all-purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
1cupsemi-sweet chocolate chips, plus more for topping
1/2cupchopped walnuts (optional)
1/4cupunsalted butter, softened to room temperature
maple syrup, for serving
Instructions
In a large bowl, whisk together the mashed bananas, buttermilk, eggs, sour cream, butter, sugar, and vanilla. Add all of the dry ingredients at once, including the flour, baking powder, baking soda, and salt, and mix all at once until just combined. Fold in the walnuts and chocolate chips until just combined-- it's okay if there are still lumps in the batter.
In a skillet heated to medium-low heat, or on a griddle heated to 250-275°F, melt roughly 1/2 Tablespoon of butter and spread around the surface with a spatula. Using a 1/3 cup as a measure, scoop the pancake batter onto the skillet, and spread around slightly with the measuring cup if needed. Let cook for 2-3 minutes, until the top is covered in bubbles and the bottom surface is a deep golden brown, then carefully flip. Let cook another 1-2 minutes, until fully cooked all the way through. Repeat with remaining batter.
Serve pancakes hot and top with syrup, butter, extra banana slices, or chocolate chips.