This banana chocolate chip pancakes recipe can be whipped up together quickly and is loaded with mashed bananas and chocolate chips. They are fluffy, soft and delicious, bringing out the kid in everyone.
When I think of breakfast, one of the first ingredients that comes to mind is bananas - from banana Nutella crepes to chocolate peanut butter banana breakfast cookies to almond flour banana muffins. The options are endless.
But is there much better than the combo of chocolate and bananas? They are just meant to go together. There is a reason it is a main dipper with dark chocolate fondue.
But getting to this recipe. Let's be honest, every kid had chocolate chip pancakes growing up. You may have even added some banana slices on top.
This banana chocolate chip pancakes recipe kicks it up a notch though by mashing some bananas and adding it to the batter. The end result are addicting pancakes which the whole family will love.
Why This Recipe Works
- Simple to make - Just mash the bananas, add the rest of the ingredients and let the skillet do the rest.
- Great for kids - The chocolate and banana combo is a hit with kids.
- Works for leftovers - The great thing about these pancakes, is you can freeze and then reheat when ready for a quick and easy breakfast.
Jump to:
Ingredient Notes
- All-purpose flour - Is the most common flour used to create a light and fluffy pancake.
- Light brown sugar - Optional depending on how sweet you want the pancakes. Bananas and chocolate chips often add enough sweetness on their own.
- Baking powder - Important in giving that rise you like to see with your pancakes. Unlike baking soda, it doesn't need to react with acid to create a rise.
- Cinnamon - Adds a slightly warm note that pairs well with the bananas.
- Salt - Enhances the flavors.
- Milk - Needed to adjust the consistency of the batter. Whole milk is my go-to.
- Bananas - Adds natural sweetness and moistness. You want super ripe bananas.
- Eggs - Provide structure and help the pancakes rise. Use room temperature eggs for better mixing.
- Butter - Melting some unsalted butter adds necessary fat and flavor to the batter.
- Chocolate chips - Choose your favorite. Mine is dark chocolate. You get that melty chocolate factor throughout.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- While I like all-purpose flour as it is the most common, but cake flour works well too and creates even a lighter pancake. You can also go with oat flour if you want to be gluten-free.
- I like to use light brown sugar with these pancakes, but granulated or dark brown sugar can be used.
- I use whole milk, but you can use a dairy free milk like coconut milk or almond milk. You can also use buttermilk as well.
- I'm personally a fan of dark chocolate chips, but milk or semi-sweet are good substitutes.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Combine all of the dry ingredients in a large bowl before adding in the wet ingredients and mixing to combined. Stir in the chocolate chips and set aside for 10 minutes.
Heat a large skillet over medium heat and add butter. Drop ¼ cup batter and cook for 1 minute or until bubbles surface. Flip and cook for another minute on the other side and repeat with remaining batter.
FAQs
There is no such thing as a too ripe banana. The perfect banana is black, but you can also use bananas streaked with black/brown. The blacker the better however.
If you want to speed up the ripening process, place the bananas in a paper bag and fold down on the top. Add an apple which increase the ethylene gas and quickens the ripening process.
Yes, you can substitute eggs with flax eggs (2 tablespoon ground flaxseed + 5 tablespoons water) or use applesauce as an egg replacement.
Over-mixing pancake batter develops the gluten which will make them tough and rubbery. You want to mix the batter until it just comes together. It's okay if there are some lumps of flour. Also make sure your baking powder is fresh.
It’s best to cook the pancakes right after making the batter. If you need to prepare in advance, refrigerate the batter for a few hours, but the pancakes may not be as fluffy.
Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment. Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.
Equipment
The equipment you use is important to how the pancakes turn out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the batter.
- Non-stick skillet or electric skillet - I personally like using an electric skillet, but a non-stick works great too.
- Spatula - Used to flip the pancakes.
Pro Tips/Recipe Notes
- Use Ripe Bananas - The riper the bananas, the sweeter and more flavorful the pancakes will be. Bananas with brown spots are ideal.
- Don't Overmix - You don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - If you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - A large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - By using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
Similar Recipes
- Apple Ricotta Pancakes
- Oat Flour Pancakes
- Pumpkin Chocolate Chip Pancakes
- Mango Pancakes
- Banana Oat Pancakes
If you’ve tried this banana chocolate chip pancakes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Banana Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoon light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup mashed bananas (about 2 large)
- 2 eggs
- ¼ cup unsalted butter, melted
- 2 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- In a large bowl, combine the flour, light brown sugar baking powder, cinnamon and salt. In a medium bowl, whisk together the milk, mashed bananas, eggs, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
- Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
- Serve warm with butter and maple syrup.
Notes
- Use Ripe Bananas - The riper the bananas, the sweeter and more flavorful the pancakes will be. Bananas with brown spots are ideal.
- Don't Overmix - You don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - If you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - A large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - By using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
Lauren says
My toddler son loves these!