Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (any variety)
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed
- 1/2 cup semi-sweet chocolate chips (plus more for topping)
- Non-stick cooking spray or extra butter for the pan
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with non-stick spray or a thin layer of melted butter. For even easier removal, line the bottom with parchment paper, leaving a slight overhang on the sides.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure there are no large clumps of flour to guarantee a smooth batter texture.
- In a separate medium bowl, whisk the eggs. Add the milk, melted butter, and vanilla extract. Stir in the mashed bananas until the mixture is well combined. The bananas add a wonderful fragrance and natural thickness to the liquid base.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and keep the pancakes fluffy. Gently fold in half of the chocolate chips.
- Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly into all the corners. Sprinkle the remaining chocolate chips over the top. Place the pan in the oven and bake for 15 to 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for a few minutes. Slice the giant pancake into squares or rectangles. Serve warm with maple syrup, extra banana slices, or a dusting of powdered sugar.
- Cook Time: 30 minutes