Banana Chocolate Chip Pancakes

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Sunday mornings are always lazy in our home.  We sleep in, lounge in our pajamas, sip coffee and catch up on that stack of magazines we haven’t yet read.  We typically make brunch between eleven and noon where we overindulge on bacon, eggs, hash browns, toast, homemade jam and mimosas but this past Sunday I was in the mood for pancakes.  I pulled a box of mix out of the cupboard and began to collect supplies: mixing bowls, measuring cups, eggs, etc.  Just then, I noticed perfectly ripe bananas sitting in the fruit bowl and decided I would try to incorporate them.  After a quick Google search I found a great recipe from Betty Crocker for homemade banana chocolate chip pancakes.  I ditched the box and baked from scratch.  Here is the wonderful recipe I used:

Banana Chocolate Chip Pancakes

Recipe courtesy of Betty Crocker – Makes 12


  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 Tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 large banana, chopped (when I make this recipe again I will puree the banana)
  • ½ cup dark chocolate chips


  1. Beat the eggs in a large bowl with a wire whisk until they are evenly mixed
  2. Add remaining ingredients except your banana and chocolate chips, mix until smooth
  3. Stir in banana and chocolate chips
  4. Heat skillet over medium-high heat (cast iron is preferable) and grease with shortening, butter or cooking spray
  5. Using a ½ cup measuring cup, pour your batter onto your hot skillet
  6. Cook for about a minute before trying to flip it. These are dense pancakes so they aren’t going to bubble much before they are ready to flip.  Continually check the edges and flip the pancake once the edges are dry
  7. Turn and cook the other side for another minute or until golden brown

Serve these delicious pancakes with warm syrup, homemade whipped cream or top them with fresh fruit and walnuts.  These hearty pancakes certainly are enjoyable and will fill you up for a good chunk of the day!  Whenever we have pancakes I like to make more than I know we will eat so I can snack on them throughout the week, just make sure to let them sit on the counter until they are completely cooled – if you put pancakes in the fridge warm they will get soggy.  This recipe definitely goes in the “keep” pile and at only 160 calories a pancake (minus butter, syrup or anything you add to the top of them) these pancakes are a great way to satisfy that sweet tooth!  So why not make this yummy recipe for breakfast, or better yet, go rouge and have them for dinner!  Enjoy!




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