Name: Banana Chocolate Chip Pancakes
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Ingredients: 1/2 stick butter (plus additional for greasing the griddle); 2 1/4 cups flour; 3/4 cup dark brown sugar; 3 tablespoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 3 whole eggs (separated); 1 3/4 cups almond or regular milk; 1/2 teaspoon banana extract; 2 whole bananas (finely minced, plus additional slices for garnish); 1 1/2 cups chocolate chips (plus additional for garnish); chopped walnuts (as needed for garnish); maple syrup (as needed for drizzling on top)

Everyone in my family is excellent in the kitchen, but it’s my brother-in-law that takes the title of pancake master. My sister’s husband Chris makes the most amazing pancakes every weekend for his family. I live for them anytime I go visit. He’s always inspired me to maintain that tradition in my house. Very few weekends go by here when I haven’t made a batch of pancakes. My favorite version that Chris makes is banana chocolate chip pancakes, so this weekend I made my own!

The key to huge flavor in these banana chocolate chip pancakes was browning some butter! — First, I browned some butter in my saucepan. When it bubbled enough to develop a golden brown flavor, I took it right off of the heat. That brown butter gave the most incredible, nutty flavor to the banana chocolate chip pancakes.

The cloud like egg whites were essential to making the banana chocolate chip pancakes glorious fluffy pillows! — Then I performed my favorite trick for incredibly fluffy pancakes. I separated the egg whites from the egg yolks and whipped them up into clouds. The whipped up egg whites made the banana chocolate chip pancakes so airy and puffy.

Allowing the batter for the banana chocolate chip pancakes to rest lets the gluten in the flour relax. That means super tender pancakes! — After that, the batter came together easily. I whisked the wet ingredients into the dry ingredients. Then I folded in the egg whites gently so that they didn’t deflate. Then the batter rested for a bit so that the gluten relaxed. That step made the banana chocolate chip pancakes more tender.

Then the banana chocolate chip pancakes got a flip to cook on the other side. See those big air pockets? That means pure fluffiness! — Once the batter rested, I got out my beloved electric griddle and started cooking. I sprinkled the chocolate chips and chopped bananas in the pancakes as they cooked on the first side. When I flipped them they were so gorgeous and golden! The air pockets were so big, which meant the pancakes were perfectly fluffy.

Once the banana chocolate chip pancakes cooked I plated them with banana slices, walnuts, additional chocolate chips and maple syrup. Oh my goodness, they were heaven! I think they would have made my brother-in-law pancake master proud. There were lots leftover since this recipe yielded me 21 pancakes. I froze them in stacks of 3 to reheat whenever I want. Hello breakfast for dinner this week. Hope you all enjoy them! xoxo

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Banana Chocolate Chip Pancakes

Prep Time

25 mins

Cook Time

30 mins

Total Time

1 hr 25 mins

Course: Breakfast

Servings: 21 pancakes

Author: Jeanie and Lulu's Kitchen

Ingredients

1/2 stick butter plus additional for greasing the griddle
2 1/4 cups flour
3/4 cup dark brown sugar
3 tablespoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 whole eggs separated
1 3/4 cups almond or regular milk
1/2 teaspoon banana extract
2 whole bananas finely minced, plus additional slices for garnish
1 1/2 cups chocolate chips plus additional for garnish
chopped walnuts as needed for garnish
maple syrup as needed for drizzling on top

Instructions

In a small pot, melt the butter over medium high heat. Let the butter gently cook and bubble until it starts to get brown. It usually takes about 2 minutes and the butter will smell wonderfully nutty. Immediately take the pot off of the heat and let it cool. Meanwhile, start on the rest of the batter.
In a large mixing bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt together to aerate the dry ingredients. Separate the eggs into two separate bowls. In the bowl with the yolks, add the almond milk, banana extract and cooled brown butter and whisk them together.
Pour the wet ingredients into the bowl of dry ingredients and whisk it all together gently just until a batter forms. A few lumps are ok. Then get out a hand mixer and whip up the egg whites for a minute or so until they look like fluffy clouds. Use a spatula to gently fold the egg whites into the pancake batter. If possible, cover the bowl and let the batter rest in the refrigerator for 30 minutes.
Pre-heat a large electric griddle to 325 or heat a large griddle pan on the stove over medium high heat. Grease it lightly with a little butter. Ladle the batter in the desired sized portions onto the griddle and let the pancakes puff up and cook on the first side for about 4-5 minutes.
While they cook on the first side, sprinkle the finely chopped banana and some chocolate chips into the pancakes. As they start to puff up, they'll just enrobe the goodies. Flip them over and allow them to cook completely for another 4-5 minutes on the other side. Repeat with the rest of the batter in batches until it is gone.
Serve the pancakes with extra banana slices, chocolate chips, chopped walnuts and maple syrup on top. This recipe makes a lot, so any leftovers can be frozen in small stacks to be reheated when needed. Enjoy!

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