chocolate pancakes
Photo: Joy Wilson
Joy Wilson's pancake batter consists of a buttermilk base flecked with old-fashioned oats, a smattering of chocolate chips and banana slices. The fruit will caramelize if you lay each round individually on top of the batter once you've poured it into the pan; when you flip the pancakes, the bananas will be face-down on the griddle and brown up nicely.

Serves 1


  • 1/3 cup all-purpose flour
  • 2 Tbsp. old-fashioned oats
  • 2 tsp. granulated sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 5 tsp. vegetable or canola oil, plus additional for the griddle
  • Dash of pure vanilla extract
  • 1/4 cup plus 2 Tbsp. buttermilk
  • Optional (but highly recommended) additions: 1 Tbsp. chocolate chips and 10 banana slices


In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together oil, vanilla, and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir to combine. The mixture will be thick. Fold in any of the optional additions you’d like. Heat a cast-iron skillet or griddle with 1 to 2 tsp. oil.

If making one large pancake, pour all of the batter into the hot griddle and spread evenly with the back of a spoon. Cook over medium heat until bubbles form and pop on the surface of the batter. Flip. It's okay if it doesn't flip perfectly. It's hard to do...and you're the only one enjoying this pancake, right?

If making 3 small pancakes, pour 3 dollops of batter into the hot pan and cook just as you'd do for one large pancake. They're a little easier to flip when smaller.

Cook until golden brown. Place on a plate and top with any extra toppings that make you happy. Maple syrup is nice, too. Pancakes are best served immediately. Enjoy with a good book and a hot cup of coffee.

From Joy the Baker Cookbook (Hyperion) by Joy Wilson.


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