Ever have one of those mornings when you want something cozy and indulgent; but you’ve got zero time for anything complicated? I’ve been there. That’s exactly why I keep this banana chocolate chip pancakes recipe on repeat. It’s my go-to for busy weekdays and lazy weekends alike.
These banana chocolate chip pancakes come together in just 20 minutes, but they taste like something you'd order at your favorite brunch spot. They’re soft, fluffy, and filled with gooey chocolate chips and naturally sweet banana in every bite. Whether you’re cooking for yourself or feeding a hungry crew, this recipe always hits the spot.
Trust me; once you try these banana chocolate chip pancakes, you’ll never want to go back to boxed mixes again.
Why Banana Chocolate Chip Pancakes Are a Breakfast Game-Changer
There’s just something magical about the way sweet bananas and rich chocolate chips come together in a stack of warm, fluffy pancakes. If you’ve never tried banana chocolate chip pancakes before, you’re in for a real treat; they take everything you love about classic pancakes and give them a flavorful, feel-good twist.
While plain pancakes are always a solid choice, adding ripe bananas and chocolate chips turns an everyday breakfast into something that feels a little more special; like brunch at your favorite café, but made right at home. And the best part? Banana chocolate chip pancakes are simple enough to whip up even on a busy weekday morning.
They’ve become a favorite in my kitchen for good reason. Not only are they absolutely delicious, but they’re also a clever way to use up those overripe bananas that are always hanging out on the counter. Instead of reaching for banana bread every time, these banana chocolate chip pancakes offer a fun, crowd-pleasing alternative that’s perfect for both kids and adults.
What truly makes this recipe shine is how the mashed bananas naturally sweeten and moisten the batter; meaning you can cut back on added sugar and oil without sacrificing flavor or texture. The result? Incredibly soft, tender pancakes with just the right amount of sweetness and plenty of melty chocolate in every bite.
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Ingredients
Here's everything you need to make perfect banana chocolate chip pancakes:
- Butter or oil for cooking
- Bananas (the spottier, the sweeter)
- All-purpose flour
- Baking powder
- Baking soda (helps make the pancakes extra fluffy)
- Salt
- Granulated sugar
- Eggs
- Milk
- Melted butter or oil
- Vanilla extract
- Chocolate chips
See recipe card for quantities.
Ingredient Substitutions
Want to tweak the recipe to fit your needs? No problem; banana chocolate chip pancakes are super flexible! Here are some easy swaps:
- Flour: Need it gluten-free? Just use a 1:1 gluten-free flour blend; works like a charm.
- Milk: Any plant-based milk will do the trick! Almond milk, oat milk, or soy milk are all great for dairy-free pancakes.
- Eggs: Going egg-free? Use ¼ cup of applesauce per egg, or grab your favorite commercial egg replacer.
- Chocolate Chips: Mix it up with dark chocolate, mini chips, or even big chocolate chunks if you're feeling bold.
- Butter: Swap in coconut oil for a dairy-free option with a subtle tropical twist.
Instructions
Prepare the Banana Mixture
- In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small chunks are fine and will add nice banana flavor pockets to your pancakes.
- Add the eggs, milk, melted butter, and vanilla extract to the mashed bananas. Whisk until well combined.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Make a well in the center of the dry ingredients.
Combine and Make the Batter
- Pour the banana mixture into the well of dry ingredients.
- Gently fold the ingredients together with a spatula until just combined. It's okay if there are a few lumps – overmixing will make your pancakes tough.
- Fold in most of the chocolate chips, saving some to sprinkle on top.
- Let the batter rest for 5 minutes. This allows the flour to absorb the liquid and the baking powder to activate, resulting in fluffier pancakes.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Use a ¼ cup measuring cup to scoop the batter onto the heated surface.
- Sprinkle a few reserved chocolate chips on top of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Remove to a warm plate and repeat with the remaining batter.
- Step 1: Prepare the Banana Mixture
Mash bananas and mix with wet ingredients until smooth.
- Step 2: Mix the Dry Ingredients
Whisk together the dry ingredients in a separate bowl.
- Step 3: Combine and Make the Batter
Gently mix wet and dry ingredients, then fold in chocolate chips.
- Step 4: Cook the Pancakes
Cook until bubbles form, flip, and cook until golden brown.
Expert Cooking Tips
Test your baking powder: If it's been open for more than 6 months, put a teaspoon in hot water. If it fizzes actively, it's still good. If not, replace it for the fluffiest pancakes.
Banana ripeness matters: The riper your bananas, the sweeter your pancakes will be. Those speckled, brown bananas that seem past their prime are perfect for this recipe.
Don't overmix: Mix your batter just until the ingredients are combined. Lumpy batter makes fluffy pancakes.
Control the heat: If your pancakes are browning too quickly on the outside but staying raw inside, lower the heat. A medium-low to medium heat works best.
Keep them warm: Place cooked pancakes in a single layer on a baking sheet in a 200°F oven while you finish cooking the batch.
Variations
Healthy Banana Chocolate Chip Pancakes
Want a lighter take? Try these simple swaps for a more wholesome version of your favorite banana chocolate chip pancakes:
- Use whole wheat flour instead of all-purpose for extra fiber
- Swap sugar for pure maple syrup for a more natural sweetness
- Stir in 1 tablespoon of ground flaxseed or chia seeds for added nutrients
- Opt for dark chocolate chips (70% cocoa or higher) to cut down on sugar
Gluten-Free Banana Chocolate Chip Pancakes
Need a gluten-free option? These tips will help keep your pancakes fluffy and delicious:
- Use a good gluten-free 1:1 flour blend
- Add ¼ teaspoon xanthan gum if your blend doesn’t already include it
- Let the batter rest for 10 minutes instead of 5 to improve texture
Banana Chocolate Chip Pancakes Without Eggs
No eggs? No problem! Here’s how to keep your pancakes moist and fluffy without them:
- Replace each egg with ¼ cup mashed banana (in addition to the bananas already in the recipe)
- Add an extra ¼ teaspoon baking powder for lift
Protein-Packed Version
Want to fuel up and stay full longer? Try this protein-packed twist:
- Top your pancakes with a tablespoon of peanut butter for an extra boost
- Mix in ¼ cup protein powder (vanilla works great)
- Swap out ¼ cup of milk for Greek yogurt
Equipment
- Potato masher: While a fork works fine, a masher makes quick work of banana mashing, especially for larger batches.
- Non-stick skillet or griddle: A good non-stick surface means you'll need less oil and have easier flipping.
- Thin spatula: Look for a flexible spatula with a thin edge for easy flipping without destroying your pancakes.
- ¼ cup measuring cup: Using the same measuring tool for each pancake ensures uniform size and cooking time.
- Whisk: Helps incorporate air into your batter for fluffier pancakes.
Storage
Refrigerator Storage: Cooked banana chocolate chip pancakes will keep in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking.
Freezer Instructions :
- Cool pancakes completely.
- Place in a single layer on a baking sheet and freeze until solid (about 2 hours).
- Transfer to a freezer bag or container, separating layers with parchment paper.
- Freeze for up to 3 months.
- Reheat in the microwave for 30-60 seconds, or in a toaster for a crispier texture.
Batter Storage: While fresh is best, you can make the batter the night before and refrigerate it in an airtight container. The pancakes may not be quite as fluffy, but they'll still be delicious. Give the batter a gentle stir before cooking.
The Secret to Super Fluffy Banana Chocolate Chip Pancakes
Want to know the secret behind those tall, dreamy banana chocolate chip pancakes that are somehow light and rich at the same time? It’s a little trick I learned years ago, and once I started doing it, I never looked back. This one simple step takes your pancakes from good to "how-did-you-make-these?!" in no time.
Here’s how it works: separate your eggs before mixing the batter. Add the yolks to your wet ingredients as usual, but take a few minutes to whip the egg whites until soft peaks form. Then, once your batter is all mixed up, gently fold in the fluffy whites right at the end. It adds air and structure, giving you the most beautifully light, tender texture with every bite. It’s a small extra step, but it makes a huge difference; and yes, it’s totally worth it.
FAQ
Can you just add bananas to pancake mix?
Yes, you can! If you're short on time, adding mashed ripe bananas to boxed pancake mix is a quick way to bring in that signature banana flavor. While it won’t be exactly like homemade banana chocolate chip pancakes, it’s a great shortcut. Use about ½ to 1 banana per cup of mix, and toss in some chocolate chips to get that same delicious combo.
How do you make Kylie Jenner's banana pancakes?
Kylie Jenner’s banana pancakes are a simple two-ingredient recipe using 1 mashed banana and 2 eggs. It’s a great base for a healthy start, though it’s thinner than classic pancakes. Want to elevate it? Add some chocolate chips and turn it into a quick version of banana chocolate chip pancakes!
How do you keep chocolate chips from burning in pancakes?
To avoid burnt chocolate, try adding the chocolate chips after pouring the batter onto the pan instead of mixing them in. This trick helps keep the chips from direct contact with the skillet. Whether you're making classic or banana chocolate chip pancakes, using medium-low heat also ensures even cooking without scorching the chocolate.
Are banana pancakes healthier than regular pancakes?
Yes! Banana chocolate chip pancakes can be a healthier alternative, especially when made with ripe bananas, whole wheat flour, and dark chocolate chips. The bananas add natural sweetness and moisture, so you often need less sugar and oil compared to traditional pancake recipes.
The Perfect Breakfast Awaits
These banana chocolate chip pancakes bring together the cozy comfort of a classic breakfast with the fun and indulgence of a sweet treat. Thanks to the natural sweetness of ripe bananas and the melty goodness of chocolate chips, you get all the flavor without much fuss; ready in just minutes.
What makes this recipe a true winner is its versatility. Stick with the base version for a no-fail family favorite, or try one of the easy variations to match your dietary needs. Whether it’s a quick weekday breakfast, a slow weekend brunch, or even breakfast-for-dinner, these pancakes always hit the spot.
Next time you spot those overripe bananas on your counter, skip the usual banana bread and whip up a batch of these fluffy, chocolate-studded pancakes instead. And if you're looking to expand your breakfast lineup, don’t miss our Fluffy Banana Pancakes Recipe for a simpler take, or try the Easy Buttermilk Waffles Recipe for another crowd-pleasing classic. Your mornings just got a lot more delicious!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Banana Chocolate Chip Pancakes recipe:
Banana Chocolate Chip Pancakes Recipe
Equipment
- Mixing bowls
- 1 Whisk
- 1 Spatula
- Measuring cups
- 1 Potato masher or fork
- 1 Non-stick skillet or griddle
- ¼ cup measuring scoop
Ingredients
- 2 ripe bananas the spottier , the sweeter
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda helps make the pancakes extra fluffy
- ¼ teaspoon salt
- 2 tablespoon granulated sugar
- 2 large eggs
- 1½ cups milk dairy or plant-based
- 2 tablespoon melted butter or oil plus extra for cooking
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips plus more for topping if desired
Instructions
- Mash bananas in a large bowl.
- Add eggs, milk, butter, and vanilla. Whisk until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Pour wet mixture into dry and fold gently.
- Fold in most of the chocolate chips; rest the batter 5 minutes.
- Warm a skillet over medium heat and grease lightly.
- Use ¼ cup batter per pancake onto skillet.
- Sprinkle chocolate chips on top.
- Cook until bubbles form, flip, and cook until golden brown.
- Plate warm pancakes and serve with toppings.
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