Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (any variety)
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- Cooking spray or extra butter for greasing
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with cooking spray or melted butter. For even easier removal, line the bottom with parchment paper, leaving a slight overhang on the sides. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, mash the bananas until mostly smooth. Whisk in the eggs, milk, melted butter, and vanilla extract. 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 help keep the pancakes fluffy.
- Gently fold in the 1/2 cup of chocolate chips. Pour the batter onto the prepared sheet pan. Use a spatula to spread the batter evenly into the corners and smooth out the top. Sprinkle a few extra chocolate chips over the surface for a professional look.
- Place the sheet pan in the center of the oven. Bake for 15 to 18 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If you like a slightly crispier top, you can turn on the broiler for the last 60 seconds, but watch it closely to prevent burning.
- Remove the pan from the oven and let it cool for a few minutes. Use a knife or a pizza cutter to slice the giant pancake into 12 even squares. Serve warm with maple syrup, extra sliced bananas, or a dollop of whipped cream.
- Cook Time: 25 minutes