I don't make a lot of recipes more than once. It drives Mike crazy! A few weeks ago, I asked him what kind of rolls he wanted me to make to go with our soup. He said "my favorite ones." Uh...I need a little more information than that! He couldn't remember any details about the rolls, other than that they were his favorite. He said it wouldn't be so hard to remember if I didn't make so many different types of rolls! Oh the joys of being married to a food blogger...
Anyway, you know that I love breakfast, and I have shared a variety of pancake recipes. I typically make a different recipe each time I make pancakes, but with this recipe I have hit the jackpot! The last 3 times I have made pancakes, I have made these Banana Bread Pancakes. They are thick and fluffy with just the right amount of banana flavor. I also add in a few chocolate chips (or peanut butter chips) for a touch of sweetness. These pancakes are so delicious, you won't need syrup!
Typically I will make a double batch of these pancakes. Then I freeze what I don't eat. When I want pancakes for breakfast, I'll grab a couple from the freezer and pop them into the toaster. A few minutes later I have "fresh baked" pancakes!
Banana Bread Pancakes
Makes 12 pancakes
Ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon brown sugar
1/3 cup sugar
1 teaspoon cinnamon
3/4 cup buttermilk
2 Tablespoons butter, melted
1 Tablespoon vanilla
2-3 bananas, mashed
1/2 cup chocolate chips
1. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, brown sugar, sugar, and cinnamon.
2. In a small bowl, whisk together the buttermilk, melted butter, vanilla, and mashed bananas.
3. Stir the wet ingredients into the dry ingredients until just combined.
4. Gently fold in chocolate chips.
5. Scoop batter in 1/4 cup scoops onto a hot griddle. Cook until golden brown, about 2-3 minutes per side.
