Banana Chocolate Chip Pancakes are wholesome, easy to make, and beyond delicious. Top them off with maple syrup or whipped cream and swoon as these healthier pancakes bring you right back to your childhood.
375 CALORIES61g CARBS11g FAT11g PROTEIN
Banana Chocolate Chip Pancakes Recipe
I’m not even kidding when I say that these banana chocolate chip pancakes are what dreams are made of. They’re soft and fluffy on the inside, yet perfectly crisp and golden-brown on the outside. The rich and sweet flavors of chocolate and bananas are the perfect combination.
When it comes to the age-old savory vs. sweet breakfast debate, I’ve always been a friend to both sides of the line. I will totally drool over a good breakfast burrito or frittata, but oatmeal muffins and pancakes are my comfort foods.
Regardless of your usual breakfast preferences, there’s no one out there who could turn down these fabulous pancakes. They’re everything a pancake should be and so much more.
I can’t even count the number of times my family has begged me to make this banana pancake recipe—even on the days when I’ve wanted to try something new. What can I say, I’ve got a family of chocolate lovers! I think they got it from their mama.
Ingredients for Banana Chocolate Chip Pancakes
Let’s break down the key ingredients you’re going to need to bring these mouthwatering pancakes to life.
- All-Purpose Flour: This is crucial for forming the structure of our pancakes. Feel free to use a gluten-free variety if needed or swap in white whole wheat flour.
- Bananas: Use overripe bananas for the best-tasting banana pancakes. This adds natural sweetness as well as moisture.
- Chocolate Chips: Any type of chocolate chip will work.
- Eggs: Eggs help to bind the pancake batter together and ensure a fluffy, soft interior. You can also thank eggs for that lovely golden-brown exterior we all know and love!
- Baking Powder: This is the key to getting ultra-fluffy banana pancakes.
- Vanilla Extract: Don’t skip the vanilla extract—it goes a long way in enhancing the wonderful flavors.
- Coconut Oil: This helps to ensure that the pancakes get nice and moist, rather than dry and bland. Feel free to use melted butter instead for richer pancakes.
Recipe Tips and Tricks
Here are some of my top tips and tricks to help you make the best pancakes:
- For the best results, make sure to use the ripest bananas possible. If the bananas are spotted with brown or even brown all over—they’re perfect. Not only will this make your pancakes sweeter, but it will make the bananas easier to mash, helping you to avoid clumpy batter.
- Make sure to use a nonstick pan or a griddle sprayed with cooking spray to prevent your batter from sticking. There’s nothing worse than trying to flip a stuck pancake!
- Keep the stove heat on medium-low for the duration of the cooking process. I’ve found that this is the sweet spot to avoid burning or undercooking your pancake batter.
- Storing these banana pancakes for later? Let them cool, then transfer them to an airtight container and pop them into the fridge for up to 4-5 days.
- You can freeze banana pancakes in an airtight container for up to 3 months. I recommend separating each pancake with a layer of parchment paper to avoid sticking.
Best Pancake Topping Ideas
Are these banana chocolate chip pancakes delicious? Duh. Would they be even better with a few of your favorite toppings? Well, of course. Here are some of the best pancake topping ideas, in case you need a little inspiration:
- Fresh Fruit – Strawberries, banana slices, and fresh berry compote would all be amazing.
- Chocolate Chips – Honestly, is there anything that extra chocolate chips wouldn’t make better?!
- Whipped Cream – I’m actually drooling just thinking about this combination.
- Nut Butter – A little chunky monkey action, anyone? A drizzle of peanut butter or almond butter sounds like the perfect way to take this dish to the next level.
- Maple Syrup – Pancakes and syrup, it’s a classic for a reason.
- Powdered Sugar – This one’s for the parents, kids go crazy for this one.
- Chopped Nuts – Walnuts, pecans, almonds, and peanuts all add delightful crunch and nutty flavors.
- Ice Cream or Frozen Yogurt – If you’ve never had pancakes for dessert, you have been seriously missing out. A scoop of vanilla ice cream with these babies is guaranteed to be a match made in heaven!
Storage and Freezing Pancakes
Pancakes are great for freezing. Let the pancakes cool completely. Then store them in an airtight container or storage bag with parchment paper between the pancakes so they don’t stick together.
Reheat the pancakes in the toaster oven or a warm skillet. The microwave also works but the pancakes may get slightly rubbery.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about this banana chocolate chip pancakes recipe:
The two main reasons why banana pancakes fall apart are undercooking them and leaving huge banana chunks in the batter. I recommend thoroughly mashing your bananas before adding them to the mixture with the rest of your ingredients.
As long as you do that and follow the recipe as instructed to avoid undercooking your pancakes, they shouldn’t fall apart on you.
Nobody likes burnt chocolate chips—that’s just a fact. So, how do we avoid this? There are a few easy ways to prevent your chocolate chips from burning. First, you could try chilling the chocolate chips to ensure that they take longer to cook. You’ll also want to make sure your stove is set to medium-low heat.
Finally, you could try spooning extra batter over the chocolate chips immediately after adding the batter to the pan. This would ensure that the chocolate chips are on the inside of the batter, rather than directly touching the pan.
Absolutely! That’s actually a super easy change to make. For gluten-free banana pancakes, all you have to do is swap out the all-purpose flour for your favorite gluten-free variety of all-purpose flour. Bob’s Red Mill has a really good one.