Fluffy Banana Pancakes

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Pancakes are the ultimate weekend breakfast. Fluffy, light, airy, delicious, doused in syrup; what’s not to love? This recipe is one of the best pancake recipes we have tried. It is the perfect alternative to the traditional pounds of banana bread usually made with those too-ripe-to-eat bananas sitting on the counter. One forkful of these yummylicious pancakes and you will be in love. The best part are that these pancakes are super simple; even simple enough to make on any morning.

Now get to making some pancakes!

I stumbled upon this recipe on kitchentreaty.com and I made a couple adjustments to fit my liking.

 

Makes: ~16 4-5” pancakes

 

Ingredients:

2 cups buttermilk (or 2 tablespoons vinegar + enough milk to equal 2 cups, and then let mixture sit for 5-10 minutes)

2-3 small or 1-2 large ripe bananas, or about 1 cup mashed (we don’t like to measure out the bananas, so guestimation is ok)

2 eggs

3 tablespoons oil

2 teaspoons vanilla extract

2½ cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup chocolate chips (semi-sweet, dark, mini, or whatever you like; we like to mix and match)

 

Directions:

In a medium sized bowl, whisk together the buttermilk (or vinegar + milk substitute), mashed bananas, eggs, oil, and vanilla.

In another larger bowl, mix the flour, sugar, baking powder, baking soda, and salt.

Then, make a well in the center of the flour mixture by making a hole in the middle of the flour mix. Then pour the wet mix into the hole. Whisk the batter together until there are no large pockets of flour. It is ok for the mix to be lumpy. Let the batter sit for 5-10 minutes to activate the baking powder.

Then lightly grease a pan with some oil and put on medium-high heat. When the pan is hot, lower heat and add in your pancake batter. You can use a ladle to pour in equal portions or use a large ice cream scoop. When the batter is still wet, sprinkle on some chocolate chips. The pancakes should start to form bubbles around the edges and in the center, and be golden brown. At that point, flip the pancakes over and cook for an additional minute or until the other side is golden brown. Repeat with the rest of the batter.

Serve up your pancakes plain (our favorite), covered with more chocolate (for that chocolate craving), with some sliced bananas, maple syrup, or whatever you fancy. Enjoy!

 

 

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