If you’re on the hunt for a breakfast that feels like a warm hug on a plate, this Chocolate Chip Banana Pancakes Recipe is just the ticket. Imagine soft, fluffy pancakes bursting with natural banana sweetness, intertwined with melty mini chocolate chips that add just the right touches of joy in every bite. This recipe perfectly balances wholesome ingredients with a touch of indulgence, making it a guaranteed favorite for both lazy weekend mornings and special family breakfasts alike. Get ready to dive into comforting, delicious pancakes that seamlessly blend fruity flavor and chocolatey goodness in the best possible way.
Ingredients You’ll Need
These ingredients are simple, yet each plays a crucial role in bringing your Chocolate Chip Banana Pancakes Recipe to life. From the rich, tangy buttermilk that gives a tender crumb, to the ripe banana that adds natural sweetness and moistness, every component matters for that perfect fluffy texture and delightful flavor.
- 1 cup all-purpose flour: The foundation of the pancake, providing structure and softness.
- 1 tablespoon granulated sugar: Adds a touch of sweetness to balance the banana.
- 1 teaspoon baking powder: Helps the pancakes rise and become fluffy.
- ½ teaspoon baking soda: Reacts with the buttermilk for lift and lightness.
- ¼ teaspoon salt: Enhances all the flavors for a well-rounded taste.
- ¾ cup buttermilk: Adds moisture and a mild tang that brightens the batter.
- 1 large ripe banana (mashed): Brings natural sweetness and keeps the pancakes moist.
- 1 large egg: Binds all ingredients together for perfect consistency.
- 1 teaspoon vanilla extract: Infuses warmth and depth into the flavor.
- 2 tablespoons melted butter (plus more for cooking): Adds richness and helps achieve golden edges.
- ½ cup mini chocolate chips: The star ingredient for melty chocolate bites throughout.
How to Make Chocolate Chip Banana Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. This dry mixture is the base that will give your pancakes their structure while ensuring they have the perfect rise and tenderness.
Step 2: Combine Wet Ingredients
In a separate bowl, mash your ripe banana until smooth, then add the buttermilk, egg, vanilla extract, and melted butter. Stir these wet ingredients until fully combined, creating a flavorful and moist batter base that will complement the dry ingredients beautifully.
Step 3: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir just until combined. Remember, do not overmix! A few lumps are just fine and help keep your pancakes tender. Then, carefully fold in the mini chocolate chips, ensuring they’re evenly distributed without deflating the batter.
Step 4: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook for roughly 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Carefully flip and cook for an additional 1 to 2 minutes until each pancake turns a gorgeous golden brown. Repeat with remaining batter, adding more butter to the skillet as necessary.
How to Serve Chocolate Chip Banana Pancakes Recipe
Garnishes
While these pancakes are incredible on their own, adding extra banana slices or a sprinkle of mini chocolate chips on top makes them even more irresistible. A drizzle of warm maple syrup is classic, but a dollop of whipped cream or a dusting of powdered sugar can elevate your presentation and flavor profile instantly.
Side Dishes
Complement your Chocolate Chip Banana Pancakes Recipe by serving alongside crispy bacon, smoky sausage, or a fresh fruit salad. The savory sides balance the sweet pancakes beautifully, turning your meal into a wholesome, satisfying breakfast spread that everyone will love.
Creative Ways to Present
For a fun twist, try stacking your pancakes alternating with layers of Greek yogurt and sliced strawberries for a parfait-inspired breakfast. You can also turn these pancakes into a playful breakfast sandwich with nut butter and fresh fruit or shape the batter into smaller silver dollar sizes for a toddler-friendly platter.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, simply place cooled pancakes in an airtight container and refrigerate for up to 3 days. To keep them from sticking together, separate each pancake with parchment paper. This way, you can easily grab a quick breakfast without any fuss.
Freezing
Chocolate Chip Banana Pancakes Recipe is freezer-friendly! Flash freeze the cooled pancakes on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months, ready to brighten your busy mornings whenever you need.
Reheating
To reheat, pop pancakes directly into a toaster or toaster oven for a few minutes until warm and slightly crisp on the edges. Alternatively, use a microwave for a quicker option—just cover with a damp paper towel to keep them moist. Either way, they’ll taste freshly made and scrumptious.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw and mash your frozen bananas before mixing them into the batter. Using ripe or overripe bananas will give you the best sweetness and flavor.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can use regular milk with a tablespoon of lemon juice or white vinegar added. Let it sit for 5 minutes before using to mimic buttermilk’s tangy effect.
Can I use regular chocolate chips instead of mini?
Regular-sized chocolate chips work just fine, but mini chocolate chips distribute more evenly and melt better, giving you small pockets of chocolate delight throughout each bite.
How do I make the pancakes fluffier?
For extra fluffy pancakes, let your batter rest for about 5 to 10 minutes before cooking. This little pause allows the leavening agents to activate fully, resulting in a lighter texture.
Is this recipe suitable for vegans?
You can make this recipe vegan by swapping the buttermilk with a plant-based milk plus an acid like apple cider vinegar, using flax or chia egg replacer, and substituting butter with your favorite plant-based alternative.
Final Thoughts
There is something truly special about waking up to a stack of warm, fluffy Chocolate Chip Banana Pancakes Recipe. It’s an easy recipe that feels thoughtful and indulgent, combining simple ingredients into a delightful, comforting breakfast. No matter your skill level in the kitchen, these pancakes are an inviting way to start your day or treat your loved ones. I hope you find as much joy in making and eating these as I do sharing them with friends.
Print
Chocolate Chip Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously fluffy chocolate chip banana pancakes featuring mashed ripe bananas and mini chocolate chips, perfect for a satisfying breakfast or brunch. Made with buttermilk and a hint of vanilla, these pancakes are easy to prepare on the stovetop and can be enjoyed with maple syrup or extra banana slices.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
Add-ins
- ½ cup mini chocolate chips
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed banana, buttermilk, egg, vanilla extract, and melted butter thoroughly.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain pancake fluffiness.
- Add Chocolate Chips: Fold the mini chocolate chips gently into the batter to distribute them evenly without breaking.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking.
- Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, approximately 2–3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1–2 minutes until both sides are golden brown and cooked through.
- Repeat: Continue cooking the remaining batter, adding more butter to the skillet as needed.
- Serve: Serve the warm pancakes with maple syrup, extra banana slices, or a sprinkle of chocolate chips for extra flavor.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking to allow ingredients to meld.
- Substitute whole wheat flour for added fiber and a nuttier flavor.
- To make this recipe plant-based, use dairy-free milk alternatives and vegan butter.
