The Ultimate Banana Pancakes
One banana mashed smooth into the batter, one banana kept chunky, and a scatter of chocolate folded in at the end — this is banana pancakes, but better.
Ingredients
Pancake Batter
- 1½ cupsAll-purpose flour
- 2 TbspSugar
- 2½ tspBaking powder
- 1/2 tspSalt
- 2Small overripe bananas
- 2Large eggs
Plus
- 1 cup + 2 TbspMilk
- 1/2 tspVanilla extract
- 3 TbspUnsalted butter, melted
- 1-2 TbspVegetable oil
- 1 TbspUnsalted butter, for the pan
- To tasteQuality chopped chocolate
- For servingMaple syrup, sliced bananas, butter, powdered sugar
Instructions
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Mix the dry ingredients
Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
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Build the banana base
Mash one banana until nearly smooth. Whisk in the eggs, milk, and vanilla until well blended.
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Make the batter
Pour the banana mixture and melted butter into the dry ingredients. Fold gently until just combined. Leave the batter thick and lumpy — do not overmix.
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Add banana and chocolate
Lightly mash or dice the second banana, keeping visible chunks. Fold it into the batter with your desired amount of quality chopped chocolate — dark, semisweet, or any favorite variety will work.
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Cook until golden
Heat a nonstick pan over medium heat. Add butter and oil. Cook ¼ cup portions about 2 minutes, until bubbles form and the bottoms are golden. Flip and cook 1 to 2 minutes more.