Go Back
+ servings
banana chocolate chip pancakes stacked on plate with bananas on top

Banana Chocolate Chip Pancakes

This banana chocolate chip pancakes recipe can be whipped up together quickly and is loaded with mashed bananas and chocolate chips.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 211kcal
Author Ryan Beck


  • 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


  • 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.


  • Baking Powder Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • Whisk Dry Ingredients - to avoid lumps in this pancakes recipe, whisk the dry ingredients before adding to the wet ingredients.
  • Don't Overmix - to add to the above, 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.


Serving: 1pancake | Calories: 211kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 247mg | Potassium: 122mg | Fiber: 2g | Sugar: 9g