Pancake Additions Recipe

Rinse and dry blueberries

Place blueberries in a colander, rinse under cold water, and gently pat dry with paper towels. Keep refrigerated until ready to use to prevent excess moisture on batter.

Slice the banana

Peel the ripe banana and slice into 1/4-inch rounds. If you plan to sauté the banana for a warm topping, set aside in a small bowl.

Toast pecans (optional)

Heat a small dry skillet over medium heat. Add pecans and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool. Toasting enhances flavor and crunch.

Measure chocolate chips and keep them at room temperature. If you prefer melty chips on the finished pancake, reserve some to sprinkle onto pancakes while they cook; otherwise fold them into batter just before cooking to minimize sinking.

In a small skillet over medium heat, melt 1 tablespoon of butter with 1 teaspoon neutral oil. Add the banana slices and 2 tablespoons brown sugar. Cook, stirring gently, until banana slices are warmed and sugar has caramelized into a light sauce, about 2–3 minutes. Add half of the toasted pecans near the end and toss to coat. Remove from heat and keep warm.

Preheat a nonstick skillet or griddle over medium heat and lightly grease with remaining 1 tablespoon butter (or 1 teaspoon oil). If using a prepared pancake batter, give it a gentle stir. For each pancake (about 1/4 cup batter), either: a) Drop batter onto the griddle and immediately sprinkle 6–8 blueberries, a few banana slices, a tablespoon of chopped pecans and/or a tablespoon of chocolate chips onto the top of the uncooked side; or b) Gently fold 1/3 cup of the chosen add-ins (mix of blueberries, chopped banana, toasted pecans, and/or chocolate chips) into the batter, being careful not to overmix so batter stays fluffy.

Cook pancakes until bubbles form and edges look set, about 2–3 minutes. If you added chips on top, they will begin to melt; if folded in, they’ll create pockets of chocolate. Flip and cook 1–2 minutes more until golden and cooked through. For best results, avoid overcrowding the griddle so add-ins don’t migrate between pancakes.

If you want melty chips on the finished pancake, immediately after flipping, sprinkle a few extra chocolate chips on the hot, cooked side so they rest and soften but don’t scorch.

Stack pancakes and top with the optional warm banana-pecan sauté, remaining toasted pecans, extra fresh blueberries, and a sprinkle of powdered sugar if desired. Serve with maple syrup on the side to taste.

Leftover add-ins (unsauced) can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat banana-pecan topping gently in a skillet before serving.