Easy Banana Chocolate Chip Pancakes
Learn how to make banana chocolate chip pancakes from scratch to enjoy a delicious breakfast with your family. This recipe uses real banana, and I show you how to serve a fluffy stack of pancakes in 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 128kcal
- 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
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
- Whisk the batter by hand just until combined. Don't overwork the batter, or the gluten will start to develop, and the pancakes will turn out chewy instead of fluffy.
- 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 pancakes.
Calories: 128kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg