After years of weekend breakfast experiments, these banana chocolate chip pancakes have become our family's most requested morning treat. They strike the perfect balance between fluffy pancake, sweet banana, and melty chocolate in every bite. What started as a way to use up overripe bananas has turned into a breakfast tradition that Max now helps prepare every Saturday morning. When he took his first bite of the perfected recipe, his eyes widened as he declared, "These are the best pancakes in the UNIVERSE!" - and the name stuck in our house.
Why You'll Love These Banana Chocolate Chip Pancakes
After making these Banana Chocolate Chip Pancakes for countless weekend breakfasts, I can tell you exactly what makes them special:
Perfect for All Skill Levels:
- Foolproof mixing technique
- Forgiving batter consistency
- Clear visual cues for flipping
- Consistent results every time
Family-Friendly Features:
- Kid-approved flavor combination
- Great way to use overripe bananas
- Customizable to dietary needs
- Perfect for little helpers
Practical Breakfast Solution:
- Quick 20-minute preparation
- Make-ahead and freezer friendly
- Easily doubled for guests
- Works as breakfast or brunch
Jump to:
- Why You'll Love These Banana Chocolate Chip Pancakes
- Banana Chocolate Chip Pancakes Ingredients
- How To Make Banana Chocolate Chip Pancakes
- Substitutions
- Banana Chocolate Chip Pancakes Variations
- Equipment For Banana Chocolate Chip Pancakes
- Storage Tips
- Top Tip
- Why This Recipe Works Every Time
- FAQ
- Banana Chocolate Chip Pancakes: Weekend Magic Made Simple!
- Related
- Pairing
- Banana Chocolate Chip Pancakes
Banana Chocolate Chip Pancakes Ingredients
The Pancake Base:
- Very ripe bananas (with brown spots)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar (just a touch)
- Eggs
- Milk
- Vanilla extract
- Butter (melted)
The Mix-Ins and Toppings:
- Semi-sweet chocolate chips
- Extra banana slices (optional)
- Butter for cooking
- Maple syrup
- Whipped cream (optional)
- Chopped nuts (optional)
See recipe card for quantities.
How To Make Banana Chocolate Chip Pancakes
Prepare the Batter:
- In a large bowl, mash ripe bananas with a fork until mostly smooth
- Add melted butter, eggs, milk, and vanilla; whisk until combined
- In a separate bowl, whisk together flour, sugar, baking powder, and salt
- Pour wet ingredients into dry ingredients and stir just until combined
- Gently fold in chocolate chips (don't overmix!)
Perfect Pancake Cooking:
- Heat a skillet or griddle over medium heat
- Add a small amount of butter to coat surface
- Pour ¼ cup batter for each pancake
- Cook until bubbles form on surface and edges look set (about 2-3 minutes)
- Flip and cook another 1-2 minutes until golden brown
The Special Touches:
- Keep pancakes warm in a 200°F oven while cooking remaining batter
- For chocolate chip distribution: sprinkle some chips directly onto pancakes in the pan instead of mixing all into batter
- For banana slices: place thin slices directly onto cooking pancakes before flipping
- Wipe pan clean between batches if chocolate starts to burn
Serving Suggestions:
- Stack 3-4 pancakes per plate
- Top with a pat of butter
- Drizzle with warm maple syrup
- Add fresh banana slices or whipped cream if desired
Substitutions
After adapting this Banana Chocolate Chip Pancakes for various dietary needs and preferences, here are substitutions that work beautifully:
Flour Options:
- All-purpose → Whole wheat (use ¾ cup + ¼ cup AP for best texture)
- Regular → 1:1 gluten-free baking blend
- White flour → Oat flour (slightly denser result)
- Standard → Almond flour blend (½ almond, ½ AP for keto-friendly)
Milk Alternatives:
- Dairy milk → Almond milk
- Regular → Oat milk (creates extra creamy texture)
- Whole milk → Buttermilk (tangier flavor)
- Standard → Greek yogurt thinned with water (protein boost)
Egg Substitutes:
- Regular eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
- Standard → Mashed banana (½ banana per egg)
- Traditional → Applesauce (¼ cup per egg)
- Regular → Egg whites only (2 whites per whole egg)
Chocolate Variations:
- Semi-sweet chips → Dark chocolate chunks
- Regular → Cacao nibs (less sweet, more antioxidants)
- Standard → White chocolate chips
- Traditional → Peanut butter chips or butterscotch
Banana Chocolate Chip Pancakes Variations
From countless weekend breakfast experiments, these creative twists have become our favorite variations:
Berry Banana Bonanza:
- Add fresh blueberries or sliced strawberries
- Reduce chocolate chips by half
- Top with berry compote instead of syrup
- Add lemon zest to the batter for brightness
Nutty Banana Bliss:
- Mix in chopped walnuts or pecans
- Add a tablespoon of peanut butter to batter
- Sprinkle with toasted coconut
- Top with peanut butter drizzle alongside syrup
Spiced Banana Delight:
- Add cinnamon and nutmeg to dry ingredients
- Mix in a tablespoon of maple syrup to batter
- Use brown sugar instead of white
- Top with cinnamon-sugar instead of syrup
Birthday Breakfast Special:
- Add multi-colored sprinkles to batter
- Use white chocolate chips instead of semi-sweet
- Top with whipped cream and more sprinkles
- Add a candle for special occasions
Equipment For Banana Chocolate Chip Pancakes
Must-Have Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Fork for mashing bananas
- Measuring cups and spoons
- Non-stick skillet or griddle
- Flexible spatula for flipping
- ¼ cup measuring cup for portioning
Nice-to-Have Extras:
- Electric griddle (maintains perfect temperature)
- Potato masher (for super-smooth bananas)
- Warming drawer or low oven (for keeping batches warm)
- Squeeze bottle (for artistic syrup drizzling)
- Pancake molds (for perfect circles)
Storage Tips
Refrigerator Storage (2-3 days):
- Cool completely on wire rack
- Store in airtight container with parchment between layers
- Reheat in microwave for 20-30 seconds
- Refresh with a tiny pat of butter when reheating
- Best consumed within 2-3 days
Freezer Magic (up to 3 months):
- Cool completely on wire rack
- Freeze in single layer on baking sheet
- Once frozen, transfer to freezer bag or container
- Place parchment between layers to prevent sticking
- Label with date and contents
Quick Reheating Methods:
- Microwave: 30-45 seconds from frozen
- Toaster: Pop frozen pancakes in toaster on low setting
- Oven: 350°F for 5-10 minutes until warm
- Skillet: Low heat with a cover for 2-3 minutes per side
Make-Ahead Strategies:
- Prepare dry ingredients the night before
- Mix wet ingredients (except bananas) and refrigerate
- Mash bananas fresh in the morning for best color
- For camping trips, measure dry ingredients into zip-top bags
Top Tip
- Don't overmix the batter: Stir just until the ingredients are combined. A few small lumps are good! Overmixing activates the gluten and results in tough, flat pancakes instead of fluffy ones.
- Watch the heat: Medium-low to medium heat is ideal. Too hot, and the outside burns before the inside cooks; too low, and they never develop that beautiful golden color.
- Perfect flip timing: Wait until bubbles form across the surface and the edges look slightly dry before flipping. Patience here makes all the difference between perfect pancakes and a messy flip!
- Chocolate chip strategy: Reserve some chocolate chips to sprinkle directly on the pancakes right after pouring the batter into the pan instead of mixing all of them into the batter. This creates perfect chocolate distribution and prevents burned chocolate on the pan.
- Rest your batter: Let the mixed batter rest for 5 minutes before cooking. This allows the baking powder to activate and the flour to fully hydrate, resulting in fluffier pancakes.
Why This Recipe Works Every Time
After countless Saturday morning pancake sessions and plenty of delicious experiments, I've discovered the science behind perfectly consistent banana chocolate chip pancakes. This recipe has been tested and refined through dozens of batches, with adjustments for various kitchen conditions.
The secret lies in the perfect ratio of ingredients. The mashed bananas provide both moisture and natural sweetness, while also adding structure that helps the pancakes hold together. The combination of baking powder and the slight acidity from the bananas creates the perfect rise, resulting in pancakes that are light and fluffy rather than dense or rubbery.
Temperature control is another key factor. By cooking these pancakes at medium heat (about 325°F on an electric griddle), you allow them to cook through without burning the chocolate chips. This moderate heat gives the batter time to rise properly before the exterior sets.
Even the mixing method makes a difference. By adding chocolate chips at the very end and folding them in gently, they remain evenly distributed rather than sinking to the bottom. This technique ensures you get melty chocolate in every bite without compromising the pancake's structure.
FAQ
What are the ingredients for banana chocolate chip pancakes?
The essential ingredients include ripe bananas, all-purpose flour, eggs, milk, a touch of sugar, baking powder, salt, vanilla extract, butter, and chocolate chips. Optional additions include cinnamon, nutmeg, or a handful of chopped nuts. The riper your bananas, the less sugar you'll need, as they provide natural sweetness.
How to make banana chocolate chip pancakes?
Mash ripe bananas, then mix with wet ingredients (eggs, milk, melted butter, vanilla). Combine dry ingredients separately (flour, sugar, baking powder, salt). Mix wet into dry just until combined, then fold in chocolate chips. Cook ¼ cup portions on a medium-heat griddle until bubbles form, then flip and cook until golden. Let the batter rest 5 minutes before cooking for extra fluffiness.
Are banana chocolate chip pancakes healthy?
Banana chocolate chip pancakes are healthier than regular pancakes but still a treat. They contain nutritious bananas (providing potassium, fiber, and vitamins) and less sugar than traditional pancakes. For a healthier version, use whole wheat flour, dark chocolate chips, and limit added sugar. The bananas naturally sweeten the pancakes while adding valuable nutrients.
Can you freeze banana chocolate chip pancakes?
Yes! Cool pancakes completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container with parchment between layers to prevent sticking. They keep for up to 3 months. Reheat frozen pancakes in the microwave (30-45 seconds), toaster, or skillet without thawing first.
Banana Chocolate Chip Pancakes: Weekend Magic Made Simple!
Now you have all the secrets to creating these perfect banana chocolate chip pancakes that combine fluffy texture, natural sweetness, and melty chocolate in every bite. From choosing the ripest bananas to mastering the perfect flip, this recipe transforms ordinary breakfast into something truly special that the whole family will request again and again.
Whether you're serving these for a lazy weekend breakfast, meal prepping for busy weekday mornings, or creating a special birthday tradition, these pancakes deliver consistent, delicious results every time. The banana-chocolate combination is a timeless favorite that appeals to kids and adults alike, while still incorporating real fruit and wholesome ingredients.
Looking for more delicious recipes to try? Our Easy, Healthy Air Fryer Egg Bites make weekday breakfasts a breeze with protein-packed portable goodness. For snack lovers, our Easy Sourdough Pretzel Bites transform sourdough discard into irresistible treats that disappear in minutes!
Share your Banana Chocolate Chip Pancakes creations !! Do not forget to drop a star rating and share your thoughts in the comments below.
Remember what Max says while flipping his pancakes: "The secret ingredient is patience!" Whether it's waiting for those telltale bubbles before flipping or letting the batter rest for maximum fluffiness, taking your time truly does make all the difference in creating the perfect batch.
Related
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Pairing
These are my favorite dishes to serve with Banana Chocolate Chip Pancakes
Banana Chocolate Chip Pancakes
Equipment
- Large mixing bowl (For combining wet ingredients
- Medium mixing bowl (For dry ingredients)
- Whisk (For mashing bananas)
- Fork (For accurate ingredient measurement)
- Non-stick skillet or griddle (For cooking pancakes evenly without sticking)
- Flexible spatula (For flipping pancakes without breaking them)
- ¼ cup measuring cup (To portion batter for each pancake)
Ingredients
- 2-3 Ripe bananas Very ripe bananas - Brown spots indicate ripeness for best flavor and texture
- 1 ½ cups All-purpose flour - Regular flour used for traditional pancake texture
- 1 ½ teaspoon Baking powder - For leavening and fluffiness
- ¼ teaspoon Teaspoon Salt - Enhances flavor balance
- 2 tablespoon Granulated sugar - A small amount for sweetness
- 2 Eggs - Provides structure and binding
- 1 cup Milk - Use dairy or plant-based alternatives
- 1 teaspoon Vanilla extract - Adds flavor depth
- 2 tablespoon Butter (melted) - For richness and moisture
- ½ cup Semi-sweet chocolate chips - Optional, for sweet chocolate pockets in the pancakes
Instructions
- Mash ripe bananas with a fork until mostly smooth.
- Add melted butter, eggs, milk, and vanilla to the mashed bananas. Whisk until combined.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Pour wet ingredients into dry ingredients and stir gently just until combined.
- Gently fold in chocolate chips without overmixing.
- Heat a skillet or griddle over medium heat and add a small amount of butter. Pour ¼ cup batter for each pancake.
- Flip pancakes when the surface has bubbles and edges are set, then cook another 1-2 minutes until golden brown.
- Keep pancakes warm in a 200°F oven while cooking remaining pancakes.
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