A twist on a breakfast classic: Banana Chocolate Chip Pancakes. These pancakes are a heavenly combination of ripe bananas and chocolate chips, creating a treat that’s both comforting and indulgent. Whether you’re looking for a cozy breakfast on a lazy weekend morning or a special treat for a family brunch, these pancakes are sure to hit the spot.
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Banana Chocolate Chip Pancakes
Who doesn’t love waking up to the aroma of freshly cooked homemade pancakes wafting through the kitchen?
I’m excited to share these amazing pancakes with you. The combo of banana and chocolate chips in pancakes is absolute perfection, maybe the best pancake combo out there.
The key to the best pancakes lies in achieving the ideal texture: fluffy yet moist with a golden exterior. This balance is achieved through the right blend of the bananas, flour, baking powder, milk, and other ingredients.
These pancakes manage to stay fluffy while still moist and full of banana goodness. Finished with chocolate chips which melt and get all gooey in the pancake. These pancakes are truly special.
Ingredients
- Overripe Bananas – The most ripe the better the pancakes will be, just like banana bread. The bananas don’t have to be so ripe that they are all black but it is good for them to at least start to have brown spots and strips on the banana.
- All-Purpose Flour – All-Purpose works best for these pancakes.
- Sugar – Just two tablespoons of added sugar, not too much.
- Kosher Salt – If you don’t have kosher salt use sea salt. If you only have table salt use half the amount.
- Baking Powder – Yes you will use quite a bit, this will help keep the pancakes nice and fluffy.
- Egg – An egg for texture of the pancake, this will help give it rise and fluffiness as well.
- Milk – I prefer regular whole cows milk but you can use any type of milk use almond milk, soy milk, or oat milk.
- Unsalted Butter – Melted to add to the batter. If you only have salted butter you can use that but leave out the kosher salt. If you don’t want to use butter you can use refined coconut oil or canola oil as a great substitute.
- Vanilla Extract – For flavoring the pancake.
- Semi-Sweet Chocolate Chips – Semi-Sweet work best, milk chocolate chips tend to be too sweet. If your family is a dark chocolate family try using dark chocolate chips.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions
Pre-heat a griddle, flattop, or skillet to medium heat (350ºF for electronic griddles) and lightly grease it with a cooking spray.
In a medium bowl, combine flour, sugar, salt, and baking powder.
In a separate bowl, mash bananas with a fork, then add egg, milk, melted butter, and vanilla. Mix well.
Add the dry ingredients to the wet ingredients and gently mix until just combined (some lumps are okay).
Fold in chocolate chips.
Spoon the pancake batter onto the griddle, spreading it slightly into circles. Cook for 2-3 minutes per side, flipping when air bubbles start to pop in the center.
Remove pancakes when golden brown on both sides.
Repeat with the remaining batter in batches as needed.
tips, tricks and questions
Can I use other types of chocolate chips?
Yes, feel free to experiment with milk chocolate, mini chocolate chips, dark chocolate, or even white chocolate chips to suit your taste preferences.
Can I make the batter ahead of time?
Yes! You can refrigerate it for up to a day. Just give it a gentle stir before cooking to ensure an even consistency.
Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make gluten-free pancakes. Adjust the consistency of the batter as needed by adding more or less milk.
Can I freeze leftover pancakes?
Yes, pancakes freeze great and great to reheat on a busy morning. Once cooled to room temperate lay the pancakes in a single layer out on a parchment paper lined baking sheet, transfer to the freezer. Once completely frozen transfer the pancakes to an airtight container or freezer bag. Reheat in the toaster, toaster oven, or microwave when ready to enjoy.
Some Tips:
- Use overripe bananas for maximum flavor and sweetness.
- Avoid over mixing the batter to prevent dense pancakes. A few lumps is a good thing for fluffy pancakes.
- Adjust the size of the pancakes according to personal preference.
- Serve with real maple syrup, trust me use the real good stuff.
If you like this Chocolate Chip Banana Pancakes Recipe you might also like:
Banana Chocolate Chip Pancakes
The most delicous and fluffy Banana Chocolate Chip Pancakes. Filled with banana and chocolate this is a great twist on classic pancakes.
Ingredients
- 2 bananas, overripe
- 1 1/2 cups all purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 1/2 cups milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup semi sweet chocolate chips
Instructions
- Pre-heat a griddle, flattop, or skillet to medium heat. If you are using an electronic griddle set 350ºF. Lightly grease griddle.
- In a mixing bowl, mix together the flour, sugar, salt, and baking powder.
- In a separate bowl add the bananas and mash with he back side of a fork until mushy. Add in the egg, milk, butter, and vanilla. Mix everything together well.
- Add the flour mixture into the wet mixture. Gently mix together until combined but do not over stir, some lumps are completely normal. Add the chocolate chips to the batter and gently fold in.
- Using a spoon add or measuring cup add the pancake batter to the griddle in a size that works best for you, I generally use two spoonfuls from an everyday eating spoon. Spread the batter slightly if needed gently into a circle. Continue scooping the batter until the griddle/skillet is full.
- Cook the pancakes about 2-3 minutes on each side, but most importantly you will want to flip your pancake when you start seeing little air bubbles starting to pop in the center of each pancake, that is when you should flip. Cook for another 2 minutes before checking if the pancakes are golden brown on the bottom and ready to remove. Remove the pancakes when golden brown. Repeat in batches (usually takes me 2 batches). Serve immediately, best with butter, banana slices, and maple syrup.
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Nutrition Information:
Yield:
4Serving Size:
4 pancakesAmount Per Serving: Calories: 470Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 84mgSodium: 827mgCarbohydrates: 68gFiber: 3gSugar: 24gProtein: 11g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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