If you’re chasing the perfect balance of ooey-gooey chocolate, naturally sweet bananas, and fluffy comfort in every breakfast bite, these Chocolate Chip Banana Pancakes are truly a dream come true. They transform humble, ripe bananas and pantry staples into a stack that’s golden and tender on the outside, melt-in-your-mouth soft on the inside, and absolutely dotted with pockets of warm, melty chocolate. Whether you’re feeding a family on a cozy weekend morning or looking for a new favorite brunch treat to wow your friends, this recipe is the ultimate way to make breakfast feel downright celebratory—with the bonus of sneaking fruit into your first meal of the day!
Ingredients You’ll Need
You’ll be amazed at how simple but essential the ingredients are for this recipe. Each one plays a key role—bananas add sweetness and moisture, while mini chocolate chips take the flavor completely over the top and make every bite feel special.
- Ripe Bananas: The riper, the better—mashed bananas bring natural sweetness and a moist, tender crumb to the pancakes.
- All-Purpose Flour: This classic base keeps the pancakes fluffy and delicately structured.
- Sugar: A touch of sugar helps caramelize the edges and boosts that lovely banana flavor.
- Baking Powder: Gives the pancakes lift and makes them beautifully thick.
- Baking Soda: Teams up with buttermilk and bananas to add lightness and a subtle tang.
- Salt: Just a pinch balances the sweetness and enhances all the flavors.
- Buttermilk: Adds fluffy tenderness and an irresistible tang—see the notes for an easy substitute.
- Large Egg: Binds everything together and adds richness.
- Vanilla Extract: Elevates the bananas and chocolate with a warm, fragrant background.
- Melted Butter: Builds flavor, tenderizes, and makes for beautifully browned pancakes (plus, a swipe in the pan helps each pancake release easily).
- Mini Chocolate Chips: Go for minis if you can; they distribute evenly and create melty chocolate bits in every bite!
How to Make Chocolate Chip Banana Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This not only distributes the leavening and salt evenly but also helps prevent lumps down the road—think of it as the foundation for pancakes that puff up just right.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe bananas until mostly smooth. Then, stir in the buttermilk, egg, vanilla extract, and melted butter, mixing gently until everything is nicely combined. You’ll notice this mixture smells a little bit like banana bread already!
Step 3: Bring It All Together
Pour the wet mixture over the dry ingredients and use a spatula to fold everything together with a light hand. It’s fine (in fact, desirable!) if the batter is a bit lumpy—overmixing will make the pancakes tough instead of dreamy and tender.
Step 4: Fold in the Chocolate Chips
Sprinkle in the mini chocolate chips and give the batter a couple more gentle folds. This way, you ensure an even distribution of chocolate without overworking the batter, which is key to the best Chocolate Chip Banana Pancakes!
Step 5: Cook the Pancakes
Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to look set—usually around 2 to 3 minutes—then flip and cook another 1 to 2 minutes on the second side. Each pancake should be deliciously golden, with melted chocolate just peeking out.
How to Serve Chocolate Chip Banana Pancakes
Garnishes
Finish your pancakes with a flourish! A pat of softened butter, a generous drizzle of maple syrup, or a shower of extra mini chocolate chips never fails. For even more wow-factor, try adding banana slices or a sprinkle of toasted nuts for crunch.
Side Dishes
Chocolate Chip Banana Pancakes pair beautifully with crispy bacon, fresh berries, or a dollop of Greek yogurt. These sides help balance the sweetness while adding color, texture, and a touch of savory flair to your breakfast spread.
Creative Ways to Present
For a brunch party, stack the pancakes on a platter and dust with powdered sugar. You can also serve them mini-style for bite-sized fun, or layer with whipped cream and sliced bananas for a pancake “cake” that’s perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, cool them completely on a wire rack (so they don’t get soggy) before storing. Place them in an airtight container, separating layers with parchment or wax paper to prevent sticking. Refrigerated, they’ll keep for up to 3 days—and still taste fabulous when reheated!
Freezing
Chocolate Chip Banana Pancakes freeze beautifully. Simply lay them out in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll stay at their best for up to 2 months and make fast, homemade breakfasts all week long.
Reheating
To revive that just-cooked magic, warm pancakes in a toaster oven or on a dry skillet over low heat for a few minutes. Microwaving also works in a pinch—just wrap them in a damp paper towel to keep them soft and moist.
FAQs
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix 3/4 cup milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ll have a perfect stand-in for buttermilk’s tang and tenderness.
Can I make Chocolate Chip Banana Pancakes dairy-free?
Yes! Use your favorite plant-based milk (almond, soy, oat, or coconut work well) and swap in dairy-free chocolate chips and vegan butter or coconut oil for greasing. The pancakes will still be fluffy and rich with banana-chocolate flavor.
What’s the best way to mash bananas for these pancakes?
A standard fork does the trick just fine—simply peel and mash until mostly smooth with a few small lumps left. A potato masher also works if you’re making a big batch, but don’t overdo it; a bit of texture adds interest and moisture.
Can I use regular chocolate chips instead of mini?
Of course! Mini chips distribute a bit more evenly, but regular-sized chocolate chips will still create wonderfully gooey bursts of chocolate in every bite of your Chocolate Chip Banana Pancakes.
How do I know when to flip the pancakes?
Patience is key. Wait until you see small bubbles forming and popping on the surface, and the edges look slightly set and dry. This usually takes 2 to 3 minutes—then flip and finish cooking until both sides are golden brown.
Final Thoughts
These Chocolate Chip Banana Pancakes are a guaranteed hit for both kids and grownups alike, combining the best of breakfast comfort and indulgent dessert. Whether you make them just for yourself or serve up a stack to surprise someone you love, don’t be surprised if they quickly become your go-to pancake recipe. Happy flipping!
Print
Chocolate Chip Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these fluffy and flavorful Chocolate Chip Banana Pancakes that are perfect for a delightful breakfast treat. Loaded with sweet mashed bananas and mini chocolate chips, these pancakes are sure to become a family favorite!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for greasing)
- 1/3 cup mini chocolate chips
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, combine the mashed bananas, buttermilk, egg, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Gently fold in the mini chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with maple syrup or extra banana slices if desired.
Notes
- You can substitute buttermilk with 3/4 cup milk mixed with 2 teaspoons of lemon juice or vinegar.
- For a dairy-free version, use plant-based milk and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
