Banana And Chocolate Chip Pancakes – a delicious recipe with flour, sugar, salt, buttermilk, eggs, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sift flour into a large bowl. Stir in sugar and salt. Whisk buttermilk and eggs in a medium bowl. Stir into dry ingredients until just combined. Stir in chocolate chips.
2
Heat a large griddle on medium heat. Brush pan with some melted butter. Using a 1/4 cup measuring cup for each pancake, pour batter into 2 rounds in pan.
3
Cook pancakes for 1-2 mins or until golden underneath. Turn and cook for 1-2 mins more or until golden and cooked. Transfer to a plate; cover to keep warm.
4
Arrange pancakes on serving plates. Top with banana and raspberries and drizzle with some chocolate syrup. Add a scoop of ice cream and additional chocolate topping. Serve immediately.
1225
kcal
Calories
95
g
Fat
83
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups self-rising flour, 1/4 cup sugar, 1/4 tsp salt, 1 3/4 cups buttermilk, and more.
Yes, Banana And Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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