Got up late for breakfast? Add a little fun to your brunch with these banana chocolate chip pancakes. Fluffy, chocolatey, and warm with a hint of cinnamon, they sneak in healthy goodness in a dessert-like stack.
The first bite of these banana chocolate chip pancakes melts in your mouth with gooey chocolatey goodness, but the second? That’s when the warm banana flavor and soft, pillowy texture really sink in!
Beyond the sweetness, these pancakes are full of little flavor surprises. The dash of cinnamon brings a cozy vibe while the vanilla adds a soft note to the pancakes. Throw in a pinch of salt, eggs, butter, and sugar, and every bite gives that bakery vibe- gourmet without losing that homemade charm.
Why You’ll Love Banana Chocolate Chip Pancakes
- Warm and comforting with cinnamon magic in every bite.
- Light and pillowy texture that melts in your mouth.
- Kids love these for the sweet, chocolatey surprises inside.
- Bananas, egg and milk make it a nutritious snack.
- One bowl, simple ingredients and pancakes ready in minutes!
How To Make Banana Chocolate Chip Pancakes
- Sift the flour, baking powder, cinnamon, and salt in a large bowl and whisk.
- Peel the ripe bananas and place them in another large bowl, and mash them using a fork.
- Add egg, milk, melted butter, sugar, and vanilla essence to the mashed banana and stir together until the batter is fully mixed.
- Fold the ingredients into the bowl with the wet mixture until just combined.
- Gently fold the chocolate chips into the pancake batter until combined.
- Place a nonstick skillet on the stove over medium heat and lightly grease the pan with a little butter or oil.
- Pour 1/4 cup of the batter into the pan for each pancake.
- Cook the pancake until bubbles start to form on the surface and the edges look set. This should take around 2-3 minutes
- Flip the pancake carefully and cook the other side for another 1-2 minutes or until golden brown.
- Serve these delicious chocolate chip banana pancakes with syrup, honey, extra chocolate chips, or fresh fruits for a delicious breakfast treat!
Chocolate Chips: Picking The Perfect Kind
When I say chocolate chip, I mean only your favorite! From rich dark chocolate to chunky milk ones, there are so many good options to choose from:
Semi-Sweet Chocolate Chips are the perfect middle ground to balance the sweetness.
Dark Chocolate Chips, made with almost 70% cocoa, are my favorite! Their slightly bitter flavor perfectly complements the sweetness of the bananas.
Milk Chocolate Chips are perfect for kids, melting into sweet, gooey pockets they will love.
Unsweetened Chocolate is pure cocoa and no sugar at all- so it’s bitter and pretty intense.
Mini Chips are smaller and melt evenly throughout the batter, giving every bite a little chocolatey goodness!
No More Pancake Fails: Flip It Right!
Pancakes aren’t always perfect- here’s what might go wrong and how you can face the oops moment with a smiley face!
Flat pancakes
Batter that’s overmixed may lead to flat and dense pancakes. Fold gently, leave a few lumps, and watch your pancakes rise perfectly.
Burnt Bottom!
Hot pan and pancakes can turn into a burnt-out disaster. Keep the heat to medium for golden, fluffy pancakes that cook evenly.
Woobly Edges
Keep the batter at a slightly thick consistency for pancakes that stays sturdy instead of wobbling around!
Sticky Stuff
Don’t let the pancakes stick- use a thin spatula to lift them effortlessly.
The Stack Attack
Hot pancakes love to squish- cool slightly before stacking to keep the fluff intact.Â
Storage and Reheating Banana Pancakes
Got leftover pancakes from the morning? Don’t toss them! Save them for later and enjoy a quick, delicious bite anytime.
Refrigerator
If you plan to finish the pancakes in the next few days, store them in an airtight container in the fridge. They will stay fresh and tasty for 3-4 days.
Freezing
Want to save them longer? Keep the pancakes in a freezer-safe container and freeze for up to 2 months. Separate each pancake with parchment paper to prevent them from sticking together.
Reheating
Pop refrigerated pancakes in a toaster, oven or microwave to warm them up. For frozen pancakes, do the same as refrigerated ones- just thaw them for a few minutes first so they heat evenly and stay fluffy.
Banana Chocolate Chip Pancakes
Ingredients
Dry Ingredients
- 1 & ½ cups / 190 g All-Purpose Flour
- 1 tbsp / 12 g Baking Powder
- ½ tsp / 1 g Cinnamon
- ¼ tsp / 1.5 g Salt
Wet Ingredients
- 2 medium-size Ripe Bananas
- 1 large Egg
- â…” cup / 160 ml Milk
- 2 tbsp / 30 ml Melted Butter
- 1 tbsp / 12 g Sugar
- 1 tsp / 5 ml Vanilla Essence
- ½ cup / 90 g Chocolate Chips
Instructions
Prepare Dry Ingredients
- Grab a medium-size mixing bowl and combine flour, baking powder, cinnamon, and salt.
- Whisk the ingredients until well blended. Set the bowl aside.
Mash The Bananas
- In a large bowl, peel the ripe bananas and place them inside.
- Using a fork, mash the bananas until smooth with minimal lumps.
Prepare Wet Ingredients
- To the mashed bananas, add egg, milk, melted butter, sugar, and vanilla essence.
- Stir together until the batter is fully mixed.
Mix and Add Chocolate Chips
- Add the dry ingredients to the bowl with the wet mixture.
- Using a spatula or spoon, fold the ingredients together until just combined. The batter should be slightly lumpy.
- Add the chocolate chips to the pancake batter and gently fold them in to combine.
Cook The Pancakes
- Place a nonstick skillet on the stove over medium heat.
- Lightly grease the pan with a little butter or oil.
- Pour 1/4 cup of the batter into the pan and spread it gently into a round shape.
- Cook the pancake until bubbles start to form on the surface and the edges look set. This should take around 2-3 minutes.
- Flip the pancake carefully with a spatula and cook the other side for another 2 minutes or until golden brown.
Serve and Enjoy!
- Once cooked, stack the pancakes on a plate.
- Serve them with maple syrup, honey, extra chocolate chips, or fresh fruits for a delicious breakfast treat!
You know what’s the first thing that grabs me about these pancakes, even before the first bite?
It’s the warm, chocolatey aroma and the sweet banana flavor that practically pulls me to the plate. With their golden brown edges and gooey chocolate chips peeking out of every bite, it looks like a stack straight out of my favorite cafe. The only difference is, I get to enjoy it right at home- fresh, warm, and full of chocolatey banana goodness that I can even save for later!
Do you have a favorite topping you love to add to your pancakes? Snap a pic, let me know, and tell me how it tastes! I am always trying new ideas and would love to give yours a try.Â
Recipe FAQs
How Do I Keep The Chocolate Chips From Sinking?
Toss the chocolate chips lightly in flour before folding them into the batter to keep them from sinking.Â
Can I Use Frozen Bananas For This Pancake Recipe?
Yes, just make sure to thaw and mash them well to add extra sweetness and moisture.Â
What Other Spices Can I Use Besides Cinnamon?
You can go for warm spices like nutmeg, cardamom, ginger, cloves, and my favorite- pumpkin spice as well.Â
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