Ingredients
Scale
- 1 large egg
- 2 small ripe bananas
- 180 ml buttermilk
- 20 g unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 90 g chocolate chunks
- Butter for cooking
Instructions
- Peel the bananas and mash them in a large bowl until mostly smooth.
- Add the egg, buttermilk, and vanilla extract. Whisk until well combined.
- Add the flour, baking powder, baking soda, and salt. Fold gently until just combined. Do not overmix; a few small lumps are fine.
- Fold in the melted butter, followed by the chocolate chunks.
- Let the pancake batter rest for about 5 minutes for a softer, fluffier texture.
- Heat a nonstick skillet or griddle over low-medium heat. Lightly grease it with butter.
- Spoon 2–3 tablespoons of batter into the pan for each pancake. Leave enough space between the pancakes.
- Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
- Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the pan when needed.
- Serve warm with butter, maple syrup, banana slices, and extra chocolate chunks.
Notes
- Use very ripe, brown-spotted bananas for the best flavor and natural sweetness.
- Avoid overmixing the batter, as this can make the pancakes dense.
- Cook over low-medium heat so the centers cook without burning the outside.
- If you do not have buttermilk, combine 180 ml of milk with 2 teaspoons of lemon juice or white vinegar. Let it rest for 5–10 minutes before using.
- Keep cooked pancakes warm in an oven set to 200°F or 95°C while preparing the remaining batches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: Approximately 190 kcal per pancake