Banana Chocolate Chip Pancakes

These moist and fluffy Banana Chocolate Chip Pancakes combine the butteriness of a classic pancake with the fullness of bananas and the richness of chocolate.

Table of Contents

• Why You’ll Love These Banana Chocolate Chip Pancakes
• What You’ll Need
• Tips for The Best Homemade Pancakes
• Mix-In Ideas
• What to Serve with Banana Chocolate Chip Pancakes
• How to Store and Reheat Extras
• Can I Freeze Chocolate Chip Banana Pancakes?
• Get the Recipe

Why You’ll Love These Banana Chocolate Chip Pancakes

These banana pancakes with chocolate chips have become a family favorite. Here’s a few reasons we think you’ll love them too!

• Great way to use up bananas. Forget banana bread, these banana chocolate chip pancakes are the perfect way to use up overripe bananas.
• Light, fluffy texture. These pancakes cook up tall and fluffy, with a surprisingly light texture. Just the way homemade pancakes should be!
• Bursting with flavor. Between the bananas, chocolate chips, cinnamon, and sour cream, these chocolate chip banana pancakes have a surprisingly complex (and satisfying!) flavor profile that’s sweet but not overly so.

What You’ll Need

These banana chocolate chip pancakes use simple ingredients that you probably already have in your kitchen. Scroll down to the recipe card to find exact amounts for everything.

• Flour
• Baking Powder
• Cinnamon: This classic spice adds warmth while also making other flavors pop.
• Salt
• Bananas: Make sure they’re slightly overripe.
• Granulated Sugar
• Egg
• Vanilla Extract
• Sour Cream: This keeps the pancakes light and fluffy. It also adds a subtle tanginess to offset the sweetness.
• Vegetable Oil
• Milk: Anything other than skim should work.
• Chocolate Chips: I used milk chocolate, but feel free to go for a higher cacao content if you want your pancakes a bit less sweet.

Tips for The Best Homemade Pancakes

These moist and fluffy pancakes are a quick and easy breakfast treat. Here are a few tips to make them perfect every time.

• Moderate the Temp: If you put your burner on a setting that’s too high, your pancakes will get dark on the outside without cooking on the inside. This makes them impossible to flip, and you’ll end up with a burnt and gooey mess. You also want to start your first pancakes when the pan is already hot so that they all come out the same.
• Don’t Over-Mix: Over-mixing the batter will mess up the texture of your pancakes, making them dense and chewy instead of light and fluffy.
• Choice of Toppings: With chocolate chips and bananas cooked right into the batter, these pancakes are already sweeter than normal ones. Some might prefer them plain, so I suggest laying a big plate out on the table and letting people help themselves. Put out maple syrup, butter, whipped cream, extra banana slices and chocolate chips so everyone can have exactly as much or as little as they want.
• Chocolate-Free Option: Have some friends or family who don’t like chocolate in their breakfast? Try making two bowls of batter, one with chocolate chips and one without. This recipe makes perfect plain banana pancakes as well.

Mix-In Ideas

These pancakes are easy to tweak to make them work for you and your family. Try one of these ideas to shake things up.

• Go Nuts: Adding some toasted walnuts or pecans into your batter can really hit this breakfast out of the park. You can also try replacing the vegetable oil with all-natural peanut butter to give you that nutty flavor.
• Replace the Bananas: If you want to replace the bananas in the batter without losing the fruit, try substituting apple sauce instead. One cup of apple sauce is enough to replace both bananas in this recipe. Try coating some apple slices in cinnamon and roasting them as a topping.
• Replace the Chocolate Chips: Not only is it easy to replace the milk chocolate chips in this recipe with semisweet, dark or white chocolate morsels, but you can also take the chocolate out altogether. Try adding fresh whole blueberries to your batter instead. You could also go with another candy like M&Ms or Reece’s Pieces.

What to Serve with Banana Chocolate Chip Pancakes

There are so many ways to serve these chocolate chip banana pancakes. Here are some toppings and sides to really round out this decadent breakfast.

• Peanut Butter Topping: Whip up a quick peanut butter topping at home with just 2 ingredients. Mix together creamy peanut butter 1:2 with real maple syrup, pancake syrup, or honey. Microwave the mixture in 10-second intervals until it starts to bubble, then mix again and pour!
• Add Other Fruit: Mix some strawberries, blueberries, raspberries or all 3 with the banana slices for the topping. This will add a bright and tangy flavor to cut through the richness of the pancakes.
• Smoothie on the Side: Serve these pancakes with a refreshing fruit smoothie, like this Strawberry Banana Oatmeal Smoothie.

How to Store and Reheat Extras

These chocolate chip pancakes taste just as great reheated!

• Fridge. To store them, seal them tightly in a ziplock bag and keep them in the fridge for up to 3 days.
• Reheat. Reheat them on a nonstick pan, flipping once, until both sides are warm.

Can I Freeze Chocolate Chip Banana Pancakes?

These banana pancakes are really easy to freeze. Stick them in the freezer on a baking sheet until they freeze completely, then close them tightly in an airtight container or double-lock freezer bag.

You can skip the baking sheet step if you freeze each pancake in its own bag, or if you stack them separated by parchment paper in a freezer-safe container. Keep them in the freezer for up to 3 months and reheat them directly from frozen in the microwave or toaster oven.

4.8 from 6 votes

Print Pin Recipe

Yield: 8

Banana Chocolate Chip Pancakes

These moist and fluffy Banana Chocolate Chip Pancakes combine the butteriness of a classic pancake with the fullness of bananas and the richness of chocolate.

Prep Time5 minutes minutes

Cook Time10 minutes minutes

Total Time15 minutes minutes

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup mashed banana, about 2 large bananas
• 2 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 2 tablespoons vegetable oil
• ½ cup milk
• ½ cup milk chocolate chips

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Instructions 

• In a small mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
• In a large mixing bowl, beat mashed bananas, sugar, egg, vanilla extract, sour cream and vegetable oil together until smooth.
• Add flour mixture, alternating with milk and stir until combined. Fold in chocolate chips.
• Heat a non-stick skillet to medium heat. Using a 1/2 cup scoop, pour batter on to skillet.
• Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
• Serve pancakes with whatever you would like: butter, syrup or extra sliced bananas & chocolate chips!

Notes

To Store: Seal tightly in a ziplock bag and keep in the fridge for up to 3 days.

To Freeze: Keep in the freezer on a baking sheet until frozen completely, then close tightly in an airtight container or double-lock freezer bag. To Skip Baking Sheet Step: Freeze each pancake in its own bag, or stack them separated by parchment paper in a freezer-safe container. Keep frozen for up to 3 months.

To Reheat: Reheat from the fridge on a nonstick pan, flipping once, until both sides are warm. Reheat from frozen in the microwave or toaster oven.

Nutrition

Serving: 1, Calories: 230kcal, Carbohydrates: 30g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 35mg, Sodium: 284mg, Fiber: 2g, Sugar: 13g

© Jessica

Cuisine: American

Category: Breakfast Ideas

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