Sunday, March 13, 2011

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

I made these for a pancake breakfast potluck and forgot to take some good pictures of them before I left the house! These are the only ones of the pancakes that I managed to get while I was at the party - it is on the top right of the plate of the other delicious pancakes/crepes that I ate that morning! 

I will definitely be making these again because they are soo amazing - and I won't forget to take pictures to update this post with! The peanut butter maple syrup is so so good I could drink it with a straw, and it pairs perfectly with the banana and chocolate pancakes. Make these today.. you won't be disappointed!


1 and 1/2 cups all-purpose flour
3 Tbsp. white sugar
2 tsp. baking powder
1 and 1/2 tsp. baking soda
1/4 tsp. salt
1 and 1/2 cup buttermilk - 
Or if you don't have buttermilk: combine 1 and 1/2 Tbsp. vinegar  with enough regular milk to make 1 and 1/2 cups; then let sit for 10 min. before using
1 tsp. vanilla extract
1 Tbsp. canola oil
1 large egg
2 small-med ripe bananas
1/4 cup mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp. flour
Cooking spray or butter for pan/griddle

Peanut Butter Syrup:
1 cup maple syrup
1/2 cup smooth peanut butter


Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into the batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6") and 2 Tbsp. batter for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield: Approx. 28-30 pancakes (using 2 Tbsp. batter measure) OR 14-15 pancakes (using 1/4 cup batter measure)

*Recipe adapted from Crepes of Wrath

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