Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, mash the banana until mostly smooth. A few small lumps are acceptable.
- Whisk the buttermilk, egg, melted butter, and vanilla into the mashed banana until the mixture is smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; lumps in the batter are fine.
- Gently stir the chocolate chips into the batter.
- Let the batter rest for 5 minutes to allow the flour to hydrate.
- Preheat a non-stick skillet over medium heat. Add a small amount of butter and let it melt to coat the surface.
- Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2 minutes until golden brown.
- Serve the pancakes warm. Top with sliced bananas, maple syrup, or a dusting of cinnamon sugar as desired.
Nutrition
Notes
Resting the batter for 5 minutes helps create a fluffier pancake by allowing the flour to absorb the liquid properly. Keep the heat at medium; if the pan is too hot, the outside will burn before the inside cooks through.