1 cup all-purpose flour

1 tbsp granulated sugar

2 tsp baking powder

1 ripe banana, mashed

1 large egg

3/4 cup buttermilk

2 tbsp canola oil

1/3 cup chocolate chips (optional)

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In a bowl, mash the ripe banana until smooth.
Whisk in the egg, buttermilk, and canola oil until combined.
In a separate bowl, mix flour, sugar, and baking powder.
Pour the wet mixture into the dry ingredients and stir gently; batter should be slightly lumpy.
Heat a nonstick skillet over medium heat and lightly grease if needed.
Scoop about 1/4 cup batter per pancake onto the pan. Sprinkle with chocolate chips if using.
Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
Repeat with remaining batter. Serve hot with your favorite toppings.

Don’t overmix the batter—lumps are okay and help keep pancakes fluffy.

Make it vegan by using plant-based milk and a flax egg substitute.

Store in fridge for 4 days or freeze for up to 3 months with parchment between layers.

Use very ripe bananas for maximum sweetness and flavor.

You can substitute buttermilk with milk + vinegar or lemon juice.