Soft, fluffy, and full of flavor, these banana chocolate chip pancakes are a breakfast favorite the whole family will love. Made with ripe bananas and semi-sweet chocolate chips, this easy recipe is a perfect way to kick off your morning or serve up a fun weekend brunch.
Why You’ll Love Banana Chocolate Chip Pancakes
There’s nothing quite like a stack of warm pancakes straight from the griddle. But when you add bananas and chocolate chips? It becomes the kind of breakfast that feels indulgent and comforting — while still being quick and easy to make!
Whether you’re trying to use up ripe bananas or want to impress picky eaters with something sweet yet wholesome, this recipe checks all the boxes. Light and fluffy texture, the natural sweetness of bananas, and melty chocolate in every bite? Yes, please!
Ingredients for Banana Chocolate Chip Pancakes
Here’s everything you’ll need to make these banana chocolate chip pancakes:
- 1 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon (optional, but adds warmth)
- 1 large egg
- 1 ¼ cups buttermilk (or milk with 1 tbsp vinegar)
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- ½ to ¾ cup chocolate chips (semi-sweet or milk chocolate)
How to Make Banana Chocolate Chip Pancakes (Step-by-Step)
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. Mash the Bananas
In a separate bowl, mash the bananas using a fork until mostly smooth. It’s okay if there are a few lumps — they add texture.
3. Combine the Wet Ingredients
To the mashed bananas, add the egg, buttermilk, melted butter, and vanilla extract. Whisk until well combined.
4. Mix the Batter
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips.
5. Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface.
Scoop about ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set. Flip and cook for another 1–2 minutes on the other side.
6. Serve Warm
Serve with butter, syrup, fresh banana slices, or extra chocolate chips on top. Enjoy!
Tips & Tricks
- Make them dairy-free: Use almond milk and dairy-free chocolate chips.
- Add texture: Try adding chopped walnuts or pecans to the batter.
- Make them mini: Perfect for little hands or pancake stacks!
- Freeze extras: Cool pancakes completely, place parchment between each, and freeze in a zip-top bag for up to 2 months.
Variations
Peanut Butter Banana Pancakes
Add 2 tablespoons of peanut butter to the wet ingredients for a richer flavor.
Banana Oat Pancakes
Replace half the flour with oat flour or rolled oats for a hearty, fiber-rich breakfast.
Double Chocolate Banana Pancakes
Add 1 tablespoon of cocoa powder to the dry mix and use chocolate chunks for an ultra-chocolatey treat.
What to Serve With Banana Chocolate Chip Pancakes
These pancakes pair wonderfully with a variety of breakfast sides:
- Fresh fruit: Berries, sliced bananas, or orange segments
- Yogurt: Greek yogurt on the side adds protein and tang
- Maple syrup or honey: The classics never go wrong
- Whipped cream: For a special brunch presentation
Storage & Reheating
- To store: Keep in an airtight container in the refrigerator for up to 3 days.
- To freeze: Store with parchment between each pancake and freeze up to 2 months.
- To reheat: Microwave in 15–20 second bursts or toast lightly to bring back the crisp edges.
FAQs
Can I use frozen bananas?
Yes! Thaw and drain them before using in the recipe.
Can I make these pancakes ahead of time?
Absolutely — they reheat beautifully and still taste fresh.
Can I use whole wheat flour?
Yes, though the texture will be a bit denser. Try half whole wheat and half all-purpose for balance.
Why This Recipe Works
What makes this recipe such a success is its balance:
- The bananas add natural sweetness and moisture
- The buttermilk keeps the pancakes tender
- The chocolate chips melt into rich, gooey pockets
It’s kid-approved and grown-up-friendly — ideal for weekday breakfasts or relaxed weekend brunches.
Final Thoughts
These banana chocolate chip pancakes are the kind of cozy, no-fail recipe you’ll find yourself coming back to again and again. Whether you’re feeding kids before school or hosting brunch with friends, they’re quick, tasty, and endlessly customizable. So grab those ripe bananas and get cooking — your perfect pancake stack awaits!
