Introduction

These Chocolate Chip Banana Pancakes are a delightful twist on a breakfast classic, combining sweet bananas and melty chocolate chips in every bite. Perfect for a cozy weekend morning, they’re fluffy, flavorful, and easy to make from scratch.

A stack of four thick golden-brown pancakes with chocolate chips inside and on top sits on a white plate, with a slice cut out showing the soft, moist texture inside. Warm maple syrup is being poured over the top pancake from a glass container, glistening as it flows down the sides. Some banana slices are placed beside the stack, and scattered chocolate chips are on the plate. In the background, another stack of pancakes and a white cup are visible, all on a white marbled surface. A woman's hand holds the syrup container at the top left of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 bananas, mashed
1 egg
1 cup buttermilk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir in the mini chocolate chips, then set the dry mixture aside.
Step 2: In another bowl, combine the mashed bananas, egg, buttermilk, melted butter, and vanilla extract. Mix until smooth and well blended.
Step 3: Pour the banana mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Heat a large skillet or griddle over medium-high heat (about 350°F). Lightly grease with non-stick spray or butter. Scoop about 1/4 cup of batter onto the hot surface for each pancake.
Step 5: Cook until bubbles form on the surface of the pancakes, then carefully flip and cook for another 3 to 4 minutes until golden brown and cooked through.
Step 6: Remove pancakes from heat and serve immediately, topped with extra banana slices or syrup if desired.

Tips & Variations

For extra moist pancakes, use very ripe bananas with plenty of brown spots.
Swap buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Add chopped nuts like walnuts or pecans for a crunchy texture.
Try dark chocolate chips instead of mini semi-sweet for a richer flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until hot. You can also freeze pancakes by layering them between parchment paper and sealing in a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.

How to Serve

A stack of three thick, golden-brown pancakes sits in the center of a white plate with subtle ridges. The bottom two pancakes are slightly darker with visible chocolate chips melted inside, while the top pancake is lighter and topped with evenly spaced banana slices, small dark chocolate chips, and crushed nuts. Amber syrup is being poured over the top pancake, glistening as it flows down the sides and onto the plate. Additional banana slices and chocolate chips are scattered around the base of the stack. A silver fork rests on the right side of the plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

You can make these vegan by using a flax or chia egg substitute, non-dairy milk such as almond or soy, and a vegan butter alternative. Keep in mind the texture may vary slightly.

What if I don’t have mini chocolate chips?

You can chop regular chocolate chips or a chocolate bar into small pieces as a substitute. Alternatively, chocolate chunks or even chocolate sprinkles work well in a pinch.