Banana Pineapple Chocolate Chip Pancakes
When my children were small, I adapted the ingredients from one of my their favorite muffin recipes to make these YUMMY pancakes! They've been a family and friends' favorite ever since! My kids' friends came for breakfast in groups, requesting these pancakes! This past Christmas, 5 years after they graduated from high school, a group of my daughter's friends came over for breakfast during Christmas just for my "Banana Pineapple Chocolate Chip Pancakes!" I took this picture to post on facebook, to let another one of my kids' friends know I was thinking of them, while making my famous pancakes! We also serve these pancakes for our "extended family" Christmas brunch, and other "get togethers." Our family often eats the pancakes with no syrup; other times, we use maple or cane syrup. These freeze well, and are great cold! (Note: This is NOT a "styled" photo! LOL! Note the mail clutter on my counter, and chocolate chip bag at the top!) LOL) These are great by themselves, with fruit, or as an accompaniment for eggs, bacon, sausage, etc.
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These pancakes are very sweet and tropical. Chocolate chips are a perfect touch to these little pancakes. Kids and adults will love this breakfast treat. We tried them with and without syrup in the Test Kitchen. Both were great... but I liked them with just butter myself.
Tip: Cook these on a low temperature than traditional pancakes. The extra sugar from the pineapple and banana may cause them to burn easier.
- 2 c
- original Bisquick (or other baking mix)
- 1 c
- 1-8oz can(s)
- crushed pineapple
- very ripe mashed bananas
- 1/2 c
- chocolate chips (or more, to taste!)
1Stir all ingredients till blended.
2Pour scant 1/4 cupfuls onto hot greased griddle.
3Cook until edges are dry, and bubbles are all over. Turn and cook till golden brown.
4Serve with syrup or fruit, as desired. Makes approximately 16 pancakes.