If you have a soft spot for a comforting breakfast that feels like a warm hug, then this Banana Chocolate Chip Pancakes Recipe will quickly become your weekend favorite. Imagine fluffy pancakes studded with sweet bursts of semi-sweet chocolate chips and the natural sweetness of overripe bananas all mingling to create a perfectly tender texture and mouthwatering flavor. This dish is as simple to make as it is satisfying, delivering a perfect balance of rich chocolate and fruit-forward goodness that will have everyone asking for seconds, especially when served fresh off the griddle.
Ingredients You’ll Need
This recipe is about celebrating the essentials that come together to create pure magic on your plate. Each ingredient plays a crucial role, from the bananas that bring moistness and sweetness, to the baking powder that makes those pancakes wonderfully fluffy.
- 2 bananas, overripe: Their natural sugars add moisture and sweetness while enhancing the texture.
- 1 1/2 cups all purpose flour: The base that holds everything together and gives structure.
- 2 tablespoons sugar: Adds just a touch of extra sweetness to complement the bananas.
- 3/4 teaspoon salt: Balances flavors and enhances the overall taste.
- 3 teaspoons baking powder: The secret behind those light, fluffy pancakes.
- 1 egg: Acts as a binder and adds richness to the batter.
- 1 1/2 cups milk: Keeps the batter smooth and helps control consistency.
- 4 tablespoons unsalted butter, melted: Brings a silky richness and helps with browning.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes that elevate the flavor.
- 1/4 cup semi sweet chocolate chips: Melts into gooey pockets of chocolate bliss within every bite.
How to Make Banana Chocolate Chip Pancakes Recipe
Step 1: Prepare the Cooking Surface
Start by preheating your griddle, flat top, or skillet to medium heat. If you’re using an electric griddle, set it to about 350ºF. Lightly grease the surface to ensure your pancakes won’t stick but won’t be overly oily either, helping you achieve that perfect golden crust.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. This combination gives the pancakes their fluffy texture and subtle sweetness, setting the foundation for a fantastic pancake experience.
Step 3: Mash the Bananas and Combine Wet Ingredients
Grab a separate bowl and mash those overripe bananas using the back of a fork until they’re mushy and sweet-smelling. Add in the egg, milk, melted butter, and vanilla extract to create a luscious wet mixture that complements the dry ingredients perfectly.
Step 4: Combine Wet and Dry Mixtures
Pour the flour mixture into the banana mixture and gently fold together until just combined—don’t worry if the batter is a little lumpy; overmixing will make pancakes tough. Next, fold in the chocolate chips carefully so they’re evenly dispersed without breaking up.
Step 5: Cook the Pancakes
Using two spoons or a measuring cup, scoop the batter onto your hot griddle, aiming for pancakes sized just how you like them. Slightly spread the batter into neat circles if needed. Continue until your griddle is comfortably filled but not overcrowded.
Step 6: Flip at the Perfect Moment
Watch closely for tiny bubbles forming and popping in the center of the pancakes—this is your cue to flip. Carefully turn the pancakes and cook for another 2-3 minutes until the bottoms are a gorgeous golden brown. Once done, remove from the griddle and keep warm as you cook the remaining batches.
How to Serve Banana Chocolate Chip Pancakes Recipe
Garnishes
Nothing complements these pancakes better than a pat of butter melting on top, fresh banana slices to accentuate the fruity notes, and a generous drizzle of maple syrup for that perfect sweet finish. A sprinkle of powdered sugar or a handful of toasted nuts adds a nice textural contrast, too.
Side Dishes
Pair these pancakes with crispy bacon or sausage links for a savory twist or a fresh fruit salad to lighten the meal and balance the indulgence. A dollop of Greek yogurt or whipped cream can also add a creamy dimension that elevates each bite.
Creative Ways to Present
For a playful breakfast, stack the pancakes in a tall tower layer by layer with chocolate chips and banana slices sprinkled in between. You could also turn this recipe into delightful pancake skewers by threading mini pancakes, banana chunks, and chocolate chips onto skewers—perfect for a brunch party or kids’ gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover banana chocolate chip pancakes in an airtight container in the refrigerator for up to three days. To keep them fresh, place parchment paper between each pancake to prevent sticking and preserve texture.
Freezing
This Banana Chocolate Chip Pancakes Recipe freezes beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then stack and wrap them well in plastic wrap or place in a zip-top freezer bag. They can be kept in the freezer for up to two months, ready for a quick warming whenever you need.
Reheating
Reheat pancakes in the toaster or oven for a few minutes until warm and slightly crisp on the edges. Avoid microwaving if possible, as it can make them soggy. If you must microwave, do so briefly and then finish with a quick toast for the best texture.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work well when thawed and mashed. They might add a bit more moisture to the batter, so keep an eye on the consistency and adjust with a little extra flour if needed.
What can I substitute the all purpose flour with?
You can substitute with whole wheat flour for a heartier texture or gluten-free flour blends if you have dietary restrictions. Just note that the texture might vary slightly, but the pancakes will still be delicious!
Can I make these pancakes vegan?
Yes, with a few swaps: use a flax or chia egg in place of the regular egg, almond or oat milk instead of dairy milk, and vegan butter to keep it entirely plant-based. The bananas and chocolate chips bring so much flavor that the vegan version will still satisfy cravings.
How ripe should the bananas be?
The riper, the better! Overripe bananas with lots of brown spots are sweeter and softer, which makes them perfect for mashing and infusing your pancakes with wonderful flavor and moisture.
Can I double this Banana Chocolate Chip Pancakes Recipe?
Definitely! Simply multiply the ingredients by two and cook the pancakes in batches. Just keep the cooked pancakes warm in a low oven to serve all at once.
Final Thoughts
There’s something truly special about the simple joy of homemade pancakes, and this Banana Chocolate Chip Pancakes Recipe captures that perfectly. From the natural sweetness of bananas to the irresistible chocolate chips, every bite is a treat that feels like a small celebration. I can’t wait for you to try it out and share this delicious morning ritual with the people you love!
Print
Banana Chocolate Chip Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Chocolate Chip Pancakes are a delicious and comforting breakfast treat made with ripe bananas and semi-sweet chocolate chips. Fluffy and flavorful, they combine the natural sweetness of bananas with the rich indulgence of chocolate, perfect for a cozy morning meal or weekend brunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 3 teaspoons baking powder
Wet Ingredients
- 2 bananas, overripe
- 1 egg
- 1 1/2 cups milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup semi sweet chocolate chips
Instructions
- Preheat the Griddle: Pre-heat a griddle, flattop, or skillet to medium heat. If you are using an electronic griddle, set it to 350ºF. Lightly grease the griddle to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the all purpose flour, sugar, salt, and baking powder thoroughly to ensure even distribution.
- Mash Bananas and Combine Wet Ingredients: In a separate bowl, mash the overripe bananas with the back of a fork until mushy. Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Mix well until fully combined.
- Combine Wet and Dry Mixtures: Pour the dry flour mixture into the wet banana mixture. Gently stir until just combined; it’s okay to have a few lumps as overmixing can make the pancakes tough. Fold in the semi-sweet chocolate chips carefully.
- Cook the Pancakes: Using a spoon or measuring cup, drop batter onto the preheated griddle, shaping slightly into circles. Fill the griddle but avoid overcrowding.
- Flip at the Right Moment: Cook the pancakes for about 2-3 minutes on the first side. Flip each pancake when small air bubbles start to pop in the center. Cook for another 2 minutes on the other side until the pancakes are golden brown and cooked through.
- Serve: Remove the cooked pancakes and keep warm. Repeat until all batter is used. Serve immediately with butter, banana slices, and maple syrup for best taste.
Notes
- Use overripe bananas for maximum sweetness and flavor.
- Do not overmix the batter to keep pancakes light and fluffy.
- Adjust the griddle temperature if pancakes cook too quickly or unevenly.
- Serve immediately for the best texture and flavor.
- Can be made dairy-free by substituting milk and butter with plant-based alternatives.
