These chocolate chip banana pancakes are one of my favorite breakfast treats when I have ripe bananas in my house. They're fluffy, soft, and have tons of sweet banana flavor and melted chocolate in every bite.
If you love banana bread, you'll definitely enjoy these pancakes. They are made in under 30 minutes! If you enjoyed my Blueberry Peanut Butter Pancakes, these banana chocolate chip pancakes are another family favorite worth trying.
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Video Instructions
Try These Chocolate Chip Banana Pancakes
Whenever I have overripe bananas, this is one of the first pancake recipes I make. The bananas keep the pancakes soft and fluffy, and the chocolate melts into little pockets throughout the stack. This delicious recipe is perfect for weekend breakfasts or even breakfast-for-dinner nights.
Why You'll Love It
- Loaded with banana flavor: this means my overripe bananas never go to waste.
- Perfect Texture: Fluffy inside with melty chocolate makes these a winner.
- Easy to make: You can have these made in about 30 minutes, and prep time is minimal.
- Family favorite: Kids and adults both love them, and it is a great way to keep the kids busy over a weekend.
Ingredients
- Ripe bananas: The riper they are, the sweeter and more flavorful the pancakes come out.
- Chocolate chips: Give you little bursts of chocolate in every bite.
- Milk: The milk is what makes a smooth pancake batter.
- Brown sugar: Adds a little bit of extra sweetness.
- Butter: Gives the pancakes a rich flavor and even softer texture.
How to Make Banana Chocolate Chip Pancakes
1. In a large mixing bowl, whisk together the egg, milk, and vanilla. Add the mashed banana and whisk until combined. Set aside.
2. In another large bowl, whisk the flour, baking powder, brown sugar, cinnamon, and salt to combine.
3. Then add the wet ingredients and the melted butter to the dry ingredients and whisk until combined and no lumps remain for about 1 minute.
4. Stir in chopped banana and mini chocolate chips, if used, and whisk to incorporate.
5. Heat a non-stick large skillet over medium-high heat and grease it with butter. Scoop about ⅓ cup (80ml) of batter per pancake into the pan.
6. Cook until little bubbles form on the surface, about 2 minutes.
7. Then flip and cook on the other side for another 1-2 minutes until cooked through, and the pancakes are easy to remove from the pan. Serve these warm pancakes with any topping you like.
Cooking Tips
- Don't overmix the pancake batter. A few small lumps are perfectly fine and help keep the pancakes fluffy.
- Use very ripe bananas for the best flavor.
- Use just enough butter to grease the skillet before adding the pancakes to the pan. Wipe the skillet off after every second batch and grease again with butter.
- Don't crowd the pan with pancakes. Depending on your pan and the size of your pancakes, stay between 1-3 per batch.
- Placing the cooked batches in the preheated oven makes sure they stay warm until you are done with all the pancakes.
What Can You Serve With This?
- Maple syrup
- Fresh banana slices
- Whipped cream
- Fresh berries like blueberries and strawberries
- Peanut butter
- Chocolate sauce
- Greek yogurt
FAQs
Yes. Thaw them first and drain any excess liquid before adding them to the batter.
Absolutely. They reheat well and make a great breakfast meal prep option.
Yes. Let them cool completely and freeze for up to 2 months.
Recipe
Chocolate Chip Banana Pancakes
Ingredients
- 1 large egg
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- 1 medium-large ripe banana, mashed
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 2 tablespoon light or dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted
- 1 medium-large ripe banana, chopped
- ⅓ cup chopped chocolate bars or chocolate chips
- 1 tablespoon unsalted butter for skillet
Instructions
- In a large mixing bowl, whisk together the egg, milk, and vanilla. Add the mashed banana and whisk until combined. Set aside.
- In another large mixing bowl, whisk flour, baking powder, brown sugar, cinnamon, and salt to combine. Add the wet ingredients and the melted butter to the flour mixture and whisk until combined and no lumps remain about 1 minute.
- Add the chopped banana and chocolate chips if used and whisk to incorporate.
- Preheat the oven to 200°F (100°C) and place a cooling rack over a baking sheet inside the oven. Heat a non-stick skillet over medium-high heat and grease with butter. Scoop about ⅓ cup (80ml) of batter per pancake into the pan and cook until little bubbles form on the surface, about 2 minutes. Then flip and cook on the other side for another 1-2 minutes until cooked through, and the pancakes are easy to remove from the pan. Then transfer to the oven to keep them warm until you are done with the rest of the pancakes. Repeat until you are running out of batter. Serve immediately or store covered at room temperature for up to 1 day.
Notes
Cooking Time and Temperature
Cook the pancakes in a buttered skillet over medium-high heat for about 2 minutes per side, or until golden brown and cooked through. Keep cooked pancakes warm in a 200°F (100°C) oven until ready to serve.Taste & Texture
These chocolate chip banana pancakes are soft, fluffy, and packed with sweet banana flavor. The melted chocolate adds richness, while the bananas create a tender texture that reminds me a little of warm banana bread.Recipe Variations and Substitutions
- Milk: I recommend full-fat or 2% milk, but you can also use lactose-free milk or your favorite vegan milk substitutes such as oat, almond, cashew, or coconut milk. Also, buttermilk works great with this recipe. Whatever you use, substitute 1:1.
- Bananas: Extra ripe bananas provide the best flavor.
- Chocolate chips: either chopped chocolate bars or chocolate chips are wonderful. Use whatever you like best. No matter if dark, milk, or white chocolate.
- Plain all-purpose flour: can be substituted with gluten-free flour at a 1:1 ratio, preferably using a blend that already contains xanthan gum. Alternatively, consider using suitable xanthan gum substitutes.
- Brown sugar: you can use white sugar, maple syrup, honey, or your favorite sweetener instead. Substitute 1:1.
- Egg: acts as a binding agent, but if you are on an egg-free or vegan diet, you can substitute with an additional ¼ cup (58g) of mashed bananas.
- Unsalted butter: can be replaced 1:1 with vegan butter to make vegan banana chocolate chip pancakes. If you use salted butter, leave out the salt in this recipe.
Storage, Freezing & Reheating
- Room Temperature: Store covered for up to 1 day.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the microwave or toaster until heated through.
Serving Recommendations
I love serving these pancakes with maple syrup, sliced bananas, and a few extra chocolate chips on top. They're also delicious with a spoonful of peanut butter.Proper Storage Tips
- Let pancakes cool completely before storing.
- Separate layers with parchment paper if freezing.
- Store in an airtight container for the best freshness.
Pro Tips
- Use very ripe bananas.
- Don't overmix the batter.
- Cook on medium-high heat for even browning.
- Keep finished pancakes warm in the oven while cooking the remaining batches.
Video
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