If you’re craving a breakfast that feels like a warm hug from the inside, this Chocolate Chip Banana Pancakes Recipe is your new best friend. Imagine fluffy, tender pancakes infused with natural sweetness from ripe bananas, studded with melty mini chocolate chips that add just the right touch of indulgence. Each bite offers a perfect balance of soft texture and delightful flavor, making this recipe a staple for lazy weekend mornings or any time you want to treat yourself. Trust me, once you try these, they’ll quickly become a go-to for breakfast or brunch!
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing something special that combines to create the irresistible flavor, texture, and warmth of this dish. From the basics like flour to fresh bananas and mini chocolate chips, everything plays its role perfectly.
- 1 cup all-purpose flour: Provides the soft, tender structure of the pancakes.
- 2 tablespoons granulated sugar: Adds a subtle sweetness that complements the bananas beautifully.
- 2 teaspoons baking powder: The secret to those fluffy, airy pancakes you’ll adore.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 large ripe banana (mashed): Brings natural sweetness and moisture, plus a lovely banana flavor.
- 3/4 cup milk: Keeps the batter smooth and tender.
- 1 large egg: Helps bind the ingredients and adds richness.
- 2 tablespoons melted butter (plus more for the pan): Adds wonderful buttery flavor and keeps pancakes from sticking.
- 1/2 teaspoon vanilla extract: Elevates the flavor with a warm, aromatic touch.
- 1/3 cup mini chocolate chips: Melts perfectly throughout, giving sweet chocolatey bursts in every bite.
How to Make Chocolate Chip Banana Pancakes Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together your flour, sugar, baking powder, and salt in a large bowl. This ensures the leavening agents are evenly distributed so your pancakes rise perfectly every time. It’s a simple step, but so important to get that light, fluffy texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, mash your ripe banana until smooth, then combine it with the milk, egg, melted butter, and vanilla extract. Take a moment to appreciate how the banana naturally sweetens and moistens the batter — no need for any artificial sweetness here!
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; you want a batter that’s a little lumpy to keep the pancakes tender.
Step 4: Fold in the Mini Chocolate Chips
Now for the magic—fold in those mini chocolate chips gently. They’ll melt just enough while cooking to create little pockets of gooey chocolate in every bite, making these banana pancakes extra special.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Pour approximately 1/4 cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes, watching for bubbles forming on top and edges looking set. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed to keep things deliciously golden.
How to Serve Chocolate Chip Banana Pancakes Recipe
Garnishes
Topping your Chocolate Chip Banana Pancakes Recipe is half the fun. Consider a drizzle of pure maple syrup, a sprinkle of extra chocolate chips, or even a dollop of whipped cream. Fresh banana slices or a sprinkle of chopped nuts add a personal touch that amps up both flavor and texture.
Side Dishes
Pair your pancakes with crispy bacon or sausage for a salty counterpoint to the sweet chocolate and banana. A side of fresh fruit or a simple yogurt can lighten things up and add vibrant freshness to your breakfast plate.
Creative Ways to Present
Want to impress your brunch guests? Stack your pancakes high, alternating layers with a bit of whipped cream and banana slices. Dust lightly with powdered sugar or drizzle with chocolate sauce for a restaurant-worthy look. You could even skew a few mini pancakes on sticks for a fun pancake “kabob” experience.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left over (though it’s hard to believe you will!), store them in an airtight container in the fridge for up to 2 days. Place parchment paper between layers so they don’t stick together.
Freezing
These pancakes freeze beautifully! Lay them out on a baking sheet in a single layer, pop them in the freezer until solid, then transfer to a freezer-safe bag. They’ll keep for up to a month, ready to be heated up whenever a chocolate chip banana pancake craving hits.
Reheating
Reheat pancakes gently in a toaster, oven, or microwave. If using the oven, 350°F for about 10 minutes wrapped in foil works well. This keeps them warm and moist without drying them out, bringing back that just-made comfort.
FAQs
Can I use frozen bananas for this recipe?
Yes! Just thaw and mash them well before mixing into your batter. Frozen bananas are often even sweeter and perfect for this recipe.
Are mini chocolate chips necessary?
Mini chocolate chips are ideal because they distribute evenly without weighing the batter down, ensuring every bite has some chocolate love. But if you only have regular-sized chips, you can chop them smaller or use them as is for a chunkier texture.
How ripe should the banana be?
The riper, the better! Look for bananas with lots of brown spots—these have the sweetest flavor and will make your pancakes deliciously moist.
Can I make this dairy-free?
Absolutely! Swap the milk for almond, oat, or your favorite plant-based milk, and use a non-dairy butter or oil for cooking. The pancakes will still be wonderfully flavorful.
Why should I let the batter rest before cooking?
Letting the batter rest for about 5 minutes helps the baking powder activate and allows the flour to hydrate fully. This results in extra fluffy pancakes that practically melt in your mouth.
Final Thoughts
There’s something truly magical about these Chocolate Chip Banana Pancakes Recipe — they’re a simple delight that turns ordinary mornings into special moments. Whether for a cozy family breakfast or an indulgent treat, they never fail to bring smiles. So grab those ripe bananas and mini chocolate chips, and dive into this easy recipe. Your taste buds will thank you!
Print
Chocolate Chip Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy Chocolate Chip Banana Pancakes made with ripe bananas and mini chocolate chips. Perfect for a comforting American breakfast, these pancakes combine the natural sweetness of banana with melty chocolate chips for a treat loved by all ages. Simple to prepare and cooked on the stovetop, they are a great way to start your day with a touch of indulgence.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large ripe banana (mashed)
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1/2 teaspoon vanilla extract
Add-ins
- 1/3 cup mini chocolate chips
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In another bowl, mash the ripe banana thoroughly. Add the milk, egg, melted butter, and vanilla extract, mixing until smooth and cohesive.
- Combine Wet and Dry Mixtures: Pour the banana mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which helps keep pancakes fluffy.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips evenly throughout the batter, distributing them without breaking the pancake texture.
- Heat Pan and Grease: Place a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking and promote even browning.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes, observing for bubbles forming on the surface and edges beginning to set.
- Flip and Finish Cooking: Flip each pancake carefully and cook the other side for another 1–2 minutes until golden brown and fully cooked through.
- Repeat: Continue with the remaining batter, adding more butter to the pan as necessary for each batch.
- Serve: Serve the pancakes warm with maple syrup or extra chocolate chips on top if desired for an extra indulgent breakfast experience.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking to allow the baking powder to activate fully.
- Using mini chocolate chips ensures more even distribution in each pancake.
- Feel free to add chopped nuts such as walnuts or pecans for added texture and flavor.
