If you’re hunting for a breakfast that feels like a special treat but is secretly a cinch to whip up, you’re about to fall head over heels for Chocolate Chip Banana Pancakes. These pancakes are soft, fluffy, and bursting with sweet banana flavor, all studded with gooey chocolate chips in every bite. Whether you’re making a weekend brunch for someone you love or just need a pick-me-up on a busy morning, this recipe hits all the right notes: it’s comforting, crowd-pleasing, and just the right amount of indulgent.
Ingredients You’ll Need
Here’s the beauty of Chocolate Chip Banana Pancakes: every ingredient is simple, but each one plays a starring role in the taste and texture. From the overripe banana that lends moisture and natural sweetness, to the mini chocolate chips that melt perfectly into each pancake, you’ll love how these basics transform into something extraordinary.
- All-purpose flour: The foundation for fluffy pancakes—don’t substitute if you want that classic texture.
- Sugar: Just a touch enhances the banana and chocolate flavors without making things too sweet.
- Baking powder: This is what gives your pancakes their irresistible rise and pillowy softness.
- Salt: Balances out the sweetness and brings out the flavors.
- Ripe banana (mashed): The riper, the better! It adds moisture, sweetness, and that unmistakable banana flavor.
- Milk: Brings everything together—dairy or non-dairy both work well, so use what you have.
- Large egg: Helps bind the batter and creates that tender crumb in each bite.
- Melted butter (plus more for the pan): Adds richness and a hint of buttery flavor to every pancake.
- Vanilla extract: Lends a warm, sweet aroma that pairs beautifully with banana and chocolate.
- Mini chocolate chips (plus more for topping): The star mix-in! Mini chips melt faster and distribute more evenly in the batter.
- Sliced bananas and maple syrup (for serving): The perfect finishing touch—fresh, sweet, and classic.
How to Make Chocolate Chip Banana Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large bowl and whisking together your flour, sugar, baking powder, and salt. This step ensures that every pancake will rise evenly and have the perfect balance of flavors. Get everything well combined so you don’t have any pockets of baking powder or salt sneaking into a bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe banana until it’s nice and smooth. Add the milk, egg, melted butter, and vanilla extract, whisking until everything is beautifully blended. This wet mixture is what brings those pancakes to life with flavor and moisture.
Step 3: Bring Wet and Dry Together
Pour your wet ingredients into the dry ingredients and gently stir them together. Here’s the secret: don’t overmix! A few lumps are totally fine. Overmixing can make pancakes tough instead of tender and airy.
Step 4: Fold in the Chocolate Chips
Now for the fun part—add those mini chocolate chips! Gently fold them in, making sure they’re evenly distributed throughout the batter. This way, every bite gets a little chocolatey love.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and brush it lightly with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until you see bubbles forming on the surface and the edges start to look set—this usually takes 2 to 3 minutes. Flip them over and cook for another 1 to 2 minutes, until both sides are golden and the centers are cooked through.
Step 6: Serve and Enjoy!
Stack those pancakes high, top with more chocolate chips, sliced bananas, and a generous drizzle of maple syrup. Serve them warm for the dreamiest breakfast experience!
How to Serve Chocolate Chip Banana Pancakes
Garnishes
For a truly irresistible stack, shower your Chocolate Chip Banana Pancakes with extra mini chocolate chips and a flurry of fresh banana slices. A pat of butter melting on top and a pour of real maple syrup make each bite melt-in-your-mouth delicious. If you’re feeling fancy, a dusting of powdered sugar gives them a bakery-style finish.
Side Dishes
Balance out the richness of Chocolate Chip Banana Pancakes with a fresh fruit salad or a handful of berries. If you want something savory alongside, crispy bacon or breakfast sausage makes for a classic combo. And don’t forget a hot cup of coffee or a glass of cold milk—it’s the perfect breakfast pairing.
Creative Ways to Present
Turn breakfast into a feast by making a pancake “board” with small bowls of toppings—think whipped cream, toasted nuts, chocolate syrup, and even a scoop of yogurt. For a playful twist, stack mini pancakes into a tower and skewer with a toothpick for a fun brunch bite. Or, try rolling up your pancakes with filling for a sweet breakfast wrap the kids will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Chocolate Chip Banana Pancakes (lucky you!), let them cool completely, then layer them between sheets of wax paper in an airtight container. They’ll stay fresh in the fridge for up to three days, making weekday breakfasts a breeze.
Freezing
Chocolate Chip Banana Pancakes are freezer-friendly! Once cooled, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or freezer-safe container—just grab as many as you need for quick mornings. They’ll keep their flavor and texture for about two months.
Reheating
To reheat, simply pop pancakes in the toaster or microwave until warmed through. If you’re reheating a big batch, place them on a baking sheet, cover with foil, and warm in a 350°F oven for about 10 minutes. They’ll be just as soft and delicious as the day you made them.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! While mini chips disperse more evenly, standard-sized chocolate chips will work just fine. You might get bigger pockets of chocolate, which is never a bad thing in Chocolate Chip Banana Pancakes.
What’s the best way to mash the banana?
Use a fork or potato masher to break down the banana until it’s mostly smooth. A few small lumps are totally okay and add bursts of banana flavor to the pancakes.
Can I make this recipe dairy-free?
Yes! Swap the milk for your favorite non-dairy alternative (like almond, oat, or soy milk) and use melted coconut oil or vegan butter in place of regular butter. The pancakes will still be fluffy and flavorful.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm and soft without drying them out, so everyone can enjoy Chocolate Chip Banana Pancakes together.
Can I double this recipe?
Definitely. This recipe scales up beautifully. Just double all the ingredients and cook in batches, keeping the finished pancakes warm in the oven.
Final Thoughts
You don’t need a special occasion to whip up a batch of Chocolate Chip Banana Pancakes. They’re the kind of breakfast that makes any morning feel brighter and cozier. Gather your ingredients, invite someone you love to the table, and treat yourself to a stack—you’ll be so glad you did!
Print
Chocolate Chip Banana Pancakes Recipe
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
Deliciously fluffy chocolate chip banana pancakes made with ripe bananas and mini chocolate chips, perfect for a quick and easy breakfast that the whole family will love.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 ripe banana, mashed
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1/2 teaspoon vanilla extract
Add-ins and Toppings
- 1/3 cup mini chocolate chips (plus more for topping if desired)
- Sliced bananas (for serving)
- Maple syrup (for serving)
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Mix wet ingredients: In another bowl, blend the mashed banana, milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous, which will add moisture and flavor to the batter.
- Combine wet and dry: Pour the wet ingredients into the dry bowl and stir gently just until combined. Avoid overmixing to keep the pancakes light and fluffy.
- Fold in chocolate chips: Carefully fold the mini chocolate chips into the batter, distributing them evenly without breaking the batter’s consistency.
- Preheat skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook pancakes: Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes.
- Flip and finish cooking: Flip pancakes gently and cook for an additional 1 to 2 minutes until they are golden brown and cooked through.
- Repeat and serve: Repeat with remaining batter. Serve warm topped with sliced bananas, extra chocolate chips, and maple syrup if desired for a delicious breakfast treat.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking to allow the baking powder to activate fully.
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- Dairy-free milk alternatives like almond or oat milk can be used to make the recipe suitable for those with lactose intolerance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
