Banana pancakes with mini chocolate chips make this buttermilk pancake recipe a special breakfast treat.
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1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 medium (1/2 cup) firm ripe banana, mashed
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
1/4 cup mini semi-sweet chocolate chips
Land O Lakes® Butter with Canola Oil
*Substitute 1 tablespoon vinegar and enough milk to equal 1 cup. Let stand 5 minutes.
Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle.
Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.
Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.
Serve warm pancakes with Butter with Canola Oil and syrup.
Classic buttermilk pancakes are just the beginning. You can jazz up breakfast (or dinner!) with lemon and ricotta, blueberries and maple or bananas and chocolate.