Soft, fluffy, and full of flavor, these banana chocolate chip pancakes are a sweet breakfast recipe the whole family will love. Made with ripe bananas and semi-sweet chocolate chips, this easy breakfast recipe is a perfect way to start your morning or add something fun to a weekend brunch.
They’re the ultimate fluffy pancakes — tender inside, golden outside, and packed with chocolatey sweetness in every bite.
Why You’ll Love Banana Chocolate Chip Pancakes
There’s nothing quite like a stack of warm, buttery homemade pancakes straight from the griddle. But when you add bananas and chocolate chips? You get a banana recipe easy enough for busy mornings yet indulgent enough for guests.
Whether you’re using up ripe bananas or looking to impress with a cozy breakfast idea on the go, this recipe hits all the right notes — light texture, natural sweetness, and melty chocolate in every forkful. A perfect mix of comfort and flavor.
Ingredients for Banana Chocolate Chip Pancakes
This recipe uses basic pantry staples to create fluffy, bakery-style pancakes. The combination of ripe bananas, vanilla, and melted butter makes these a simple baking recipe that delivers café-quality results right at home.
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
These fluffy banana pancakes are easy to customize and perfect for healthy breakfast meals or sweet weekend treats.
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Make them dairy-free: Use almond milk and dairy-free chocolate chips.
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Add texture: Sprinkle in chopped nuts or oats for crunch.
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Make mini pancakes: Great for kids’ breakfast ideas or brunch buffets.
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Freeze extras: Ideal for easy breakfast ideas on the go just reheat and enjoy.
Pro Tip: For added protein, serve with Greek yogurt or nut butter — great for breakfast foods for weight loss or energy-packed mornings.
Variations
Keep breakfast exciting with these delicious twists. Each version adds variety while keeping the same fluffy base texture.
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.
Serve with morning breakfast drinks like coffee, chai, or smoothies for the full café-style experience.
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 special is its perfect balance of texture and flavor. The bananas bring natural sweetness and moisture, while buttermilk keeps each pancake tender and light. Melted chocolate chips create gooey richness that turns a simple breakfast into something special.
It’s kid-approved, family-friendly, and perfect for healthy breakfast ideas that still feel indulgent — great for busy mornings or relaxed weekend brunches.
Final Thoughts
These banana chocolate chip pancakes are pure breakfast joy — soft, fluffy, and easy to make from scratch. Whether you’re cooking for family, friends, or meal prepping for the week, this recipe delivers the perfect balance of sweetness and simplicity.
Add them to your list of easy breakfast recipes or sweet breakfast ideas you’ll come back to again and again. Grab those ripe bananas and get flipping — your new favorite fluffy pancake recipe awaits.
