Ingredients
Cooking spray
2 1/4 c. all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
2 large eggs
2 c. buttermilk
4 tbsp. butter, melted
maple syrup for serving
1/3 c. packed light brown sugar
2 tbsp. butter, melted
2 tsp. ground cinnamon
1 banana, cut into coins
2 tbsp. peanut butter
3/4 c. sliced strawberries
1/4 c. semisweet chocolate chips
1/2 c. blueberries
1/4 tsp. finely grated lemon zest
Preparation
Step 1 Preheat oven to 450°F. Grease a large rimmed baking sheet with cooking spray. Step 2In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, and melted butter. Add dry ingredients to wet ingredients and fold, just until combined. Scrape pancake mixture onto the baking sheet and spread evenly with a spatula. Step 3In a small bowl, combine brown sugar, melted butter, and cinnamon. Scrape into a small resealable plastic bag. Step 4Arrange banana pieces in upper-left quadrant of pancake. Sprinkle chocolate chips in upper-right quadrant and top with strawberries. In lower-right quadrant, pipe cinnamon-sugar mixture in swirls. Arrange blueberries in lower-left quadrant. Step 5Bake until pancake is puffed and pulls from edges of pan, 14 to 16 minutes. Switch oven to broil and broil until golden, about 2 minutes. Step 6In a small bowl, microwave peanut butter until melted and drizzle over banana in upper-left quadrant. Sprinkle lemon zest over blueberries. Step 7Slice, and serve with maple syrup.
Have you tried this yet? Let us know how it went in the comments below!
