Brinner has gone bananas! If you thought banana bread was just for bakers, think again. This classic quickbread is griddle-ready with only a few adjustments. Wholesome Banana Bread Pancakes make for a super simple breakfast - or dinner - anytime you've earned a treat!
Whisk the flour, baking powder, salt, brown sugar, and cinnamon in a medium mixing bowl.
Mash the bananas in a large mixing bowl. Add the milk, eggs, melted butter, and vanilla extract to the mashed bananas. Stir until very well combined.
Add the dry ingredients to the wet ingredients and fold until just barely combined; some lumps are okay.
Stir in the chocolate chips, if using.
Heat a griddle or non-stick skillet over medium-low heat. The skillet is fully heated once a few drops of water skid across the surface before evaporating. Lightly mist the surface with cooking spray or a small amount of butter.
Ladle the batter into the skillet in ¼ c portions. (An ice cream scooper is the perfect portion size!) Cook undisturbed until bubbles form on the surface and the edges are set, about 4 minutes. Use a spatula to gently flip the pancakes and continue cooking 2-3 minutes more, or until the pancakes lightly spring back when pressed in the center.
Remove the pancakes from the skillet and keep warm in a 200°F oven until ready to serve.
Serve warm with sliced bananas, chopped walnuts, and maple syrup.