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–+ servings
Decorative picture of pancakes with syrup pouring on top
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5 from 1 vote

Chocolate Chip Banana Pancakes

Learn how to make chocolate chip banana 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
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 128kcal
Author: Sabine Venier

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
US Customary - Metric

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.

Video

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.
 
     

    Nutrition

    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