Banana Chocolate Chip Pancakes

Prep 5 mins
Cook 10 mins
Total 15 mins
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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.

Fluffy Chocolate Chip Pancakes With Banana

These banana chocolate chip pancakes are the perfect way to use up overripe bananas. They’re light and fluffy, and so easy to make! Topped with fresh banana and chocolate chips, they serve up the sweetness without even having to reach for the syrup bottle!

With a dash of cinnamon to unlock the flavor and sour cream to keep them moist, these chocolate chip banana pancakes have a surprisingly complex flavor profile. They pack in the vitamins and minerals you and your kids need, without sacrificing flavor. These pancakes make for a fun and decadent breakfast that still gives you the energy you need to get through the day.

Are Banana Pancakes Healthy?

Banana pancakes with chocolate chips may be sweeter than other pancakes, but they’re also high in antioxidants, vitamins and minerals. The bananas add potassium, Vitamins B and C, protein and fiber. The chocolate gives you important antioxidants.

Another thing that bumps up the health factor is the sour cream that replaces buttermilk or butter in these pancakes. Sour cream has a lower fat content and might also have probiotics that help with digestion. You can also use plain yogurt for the same reasons. If you want to try another healthy pancake recipe, try my low-carb keto pancakes.

What You’ll Need

These banana chocolate chip pancakes use simple, healthy 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 little healthier, and a bit less sweet.
Three pancakes stacked on a plate with banana slices and chocolate chips piled on top in front of a maple syrup container.

How to Make Banana Chocolate Chip Pancakes

Get breakfast on the table in less than 15 minutes! With just 6 easy steps, these pancakes are a quick dish that everyone will love.

  • Whisk Dry Ingredients: Whisk together flour, baking powder, cinnamon and salt in a small or medium-sized mixing bowl, then set it aside for later.
  • Mix Wet Ingredients: Beat the mashed bananas, sugar, egg, vanilla extract, sour cream and vegetable oil together in a large mixing bowl until the mixture is smooth.
  • Combine Wet and Dry: Add the flour mixture and milk to the large bowl with the wet ingredients. Alternate the dry ingredients with the milk and stir each added ingredient until it’s combined. Fold in the chocolate chips.
  • Cook: Put a non-stick skillet over medium-low to medium heat. Pour the batter onto the skillet 1/2 cup at a time.
  • Flip: Once you start to see little bubbles form, flip the pancakes and continue to cook until they’re browned on both sides. Continue these steps until you have used up all the pancake batter.
  • Serve: Serve the pancakes with any toppings of your choice. I used butter along with extra sliced bananas and chocolate chips!

Tips for Success

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.

Serving Suggestions

There are so many ways to serve these 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!
  • Cinnamon Whipped Cream: Use the instructions for Cinnamon Whipped Cream in this recipe to make your own! The cinnamon in the batter will wonderfully complement the whipped cream. You can also make the caramel sauce from this same recipe if you want to really go wild.
  • 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 pancakes taste just as great reheated! To store them, seal them tightly in a ziplock bag and keep them in the fridge for up to 3 days. Reheat them on a nonstick pan, flipping once, until both sides are warm.

Can I Freeze These?

These 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.

Yield: 8

Banana Chocolate Chip Pancakes

A stack of Banana Chocolate Chip Pancakes topped with fresh bananas and chocolate chips.

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 Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

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

Instructions

  1. In a small mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
  2. In a large mixing bowl, beat mashed bananas, sugar, egg, vanilla extract, sour cream and vegetable oil together until smooth.
  3. Add flour mixture, alternating with milk and stir until combined. Fold in chocolate chips.
  4. Heat a non-stick skillet to medium heat. Using a 1/2 cup scoop, pour batter on to skillet.
  5. 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.
  6. 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 284mgCarbohydrates: 30gFiber: 2gSugar: 13gProtein: 4g

Categories

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Comments

41 Responses
  1. Carolyn Murray

    These sound soo good!! I have to make these for my grandson because I think he will love these and so will his YaYa

  2. Al

    I have made these at least 30 times. They are the only thing my kids want for breakfast on the weekends. For taste and texture, we like Greek yogurt instead of sour cream, and I beat the bananas in a stand mixer on high speed until there are basically no chunks of banana left.

    Sometimes I use peanut butter chips instead of chocolate.

  3. Marisol Guerrero

    WOW! I just made these pancakes! They are AMAZING! I’ve tried lots of different recipes. This one is now one of my fav banana pancakes! I used Greek yogurt instead of the sour cream and butter instead of oil, and chopped up some dark chocolate instead of the chips. It was like eating a fluffy, moist, slice of banana bread! Thank you for this recipe! Ill be following u in Instagram! :)

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      I think it would – but I am not 100% sure. If you try it, make sure and come back and share how it worked out!!

  4. Melanie @ Carmel Moments

    Made these this morning. They were so delicious! I’m so glad I decided to try them. Thanks for sharing! :)

  5. Robin

    saw your other pancake recipe, and they look identical except for the other recipe has more vanilla, more sugar, and uses buttermilk instead of sour cream/milk combo. so which version is better? I am thinking of using the other version using buttermilk, more sugar/vanilla, with the mashed bananas & chips? what is the difference in the pancakes between the 2 versions (buttermilk vs. sour cream/milk)?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Robin,

      It’s really a personal preference type of thing…also depends on what I have on hand. I usually have sour cream, but I don’t always have buttermilk. Both ways are delicious – so just try which ever works for you!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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