Chocolate Banana Sheet Pan Pancakes
Indulge in the irresistible combination of rich chocolate and sweet bananas with these delightful Chocolate Banana Sheet Pan Pancakes. Made with a luscious chocolate-infused batter and topped with slices of caramelized bananas these fluffy treats are perfect for a decadent breakfast or a mouthwatering dessert.
STEP 1
Preheat oven to 375 degrees and line a quarter sheet pan (9x13) or a 9x13 baking dish with cooking spray and then a sheet of parchment paper.
STEP 2
Combine Krusteaz Buttermilk Pancake Mix, milk, eggs, and vanilla in a large bowl. Whisk until combined. *Do not over mix.
STEP 3
Fold in mashed banana and 1/4 cup of chocolate chips. Let batter stand for 2 minutes.
STEP 4
Pour batter into prepared sheet pan or baking dish.
STEP 5
Top with sliced banana and remaining 1/4 cup of chocolate chips.
STEP 6
Bake 25-30 minutes until golden brown and crispy on top.
*Optional* Using a pastry brush, brush a small amount of maple syrup on the top of the warm pancake after removing from the oven.
STEP 7
Allow to cool for 5 minutes, then slice into squares. Serve as is or with additional maple syrup.
STEP 8
Store leftovers in a sealed container in the refrigerator for 4-5 days.
