Chocolate Chip Banana Pancakes

If you’re looking for the perfect weekend breakfast or a quick way to use up ripe bananas, these Chocolate Chip Banana Pancakes are exactly what you need. They are light, fluffy, and loaded with melty chocolate chips in every bite. The combination of bananas and chocolate makes them naturally sweet and satisfying, while the buttermilk and melted butter ensure a rich, tender texture. This easy recipe comes together in just 25 minutes, making it ideal for busy mornings, family brunches, or even as a fun breakfast-for-dinner option.

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 bananas, mashed
1 egg
1 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon. Stir in the chocolate chips and set aside.
2. In another bowl, mash the bananas until smooth. Add the egg, buttermilk, melted butter, and vanilla extract, mixing until well combined.
3. Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix – a few lumps are fine.
4. Heat a skillet or griddle over medium-high heat (about 350°F). Lightly coat with non-stick spray or butter. Pour about 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook another 3-4 minutes until golden brown.
6. Serve warm with maple syrup, extra chocolate chips, or sliced bananas.

Serving and Storage Tips

• Serving: Enjoy your Chocolate Chip Banana Pancakes warm, fresh off the griddle. Top with maple syrup, whipped cream, sliced bananas, or extra chocolate chips for an indulgent breakfast. For a lighter option, serve with Greek yogurt and fresh berries.
• Storage: Place cooled pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, lay pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag with parchment paper between each pancake. They will keep for up to 2 months.
• Reheating: Microwave for 30–45 seconds or warm in the toaster or oven at 300°F until heated through.

Variations

1. Gluten-Free Pancakes – Replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and chocolate chips are gluten-free.
2. Vegan Pancakes – Substitute the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water), use plant-based milk with 1 teaspoon of vinegar instead of buttermilk, and swap butter with coconut oil or vegan butter.
3. Nutty Banana Pancakes – Add 1/2 cup chopped walnuts, pecans, or almonds to the batter for a crunchy texture.
4. Peanut Butter Banana Pancakes – Stir 2 tablespoons of creamy peanut butter into the batter for a rich, nutty flavor.
5. Double Chocolate Pancakes – Replace 1/4 cup of the flour with cocoa powder and increase chocolate chips to 3/4 cup for a rich, chocolatey stack.
6. Berry Banana Pancakes – Add 1/2 cup fresh or frozen blueberries, strawberries, or raspberries for a fruity twist.
7. Oatmeal Banana Pancakes – Replace 1/2 cup of flour with quick oats to add fiber and a hearty texture.
8. Coconut Banana Pancakes – Stir in 1/4 cup shredded coconut and top with toasted coconut flakes.
9. Protein Pancakes – Add 1 scoop of vanilla protein powder and slightly reduce the flour to balance texture.
10. Caramel Drizzle Pancakes – Top your pancakes with warm caramel sauce instead of syrup for a dessert-like treat.

FAQs

1. Can I make the batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance and refrigerate. Stir gently before cooking.

2. Can I use regular milk instead of buttermilk?
Yes, though buttermilk gives extra fluffiness. If using regular milk, add 1 teaspoon of vinegar or lemon juice to mimic buttermilk.

3. What type of bananas are best for pancakes?
Use ripe bananas with brown spots for natural sweetness and easy mashing.

4. Can I make these pancakes without chocolate chips?
Absolutely, just leave them out or replace them with nuts or berries.

5. How do I keep pancakes warm while cooking a batch?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

6. Can I make mini pancakes with this recipe?
Yes, simply use a tablespoon of batter per pancake. They’ll cook faster, about 1–2 minutes per side.

7. How can I make them extra fluffy?
Don’t overmix the batter, and let it rest for 5 minutes before cooking.

8. Can I use frozen bananas?
Yes, thaw and drain excess liquid before mashing to avoid watery batter.

9. What’s the best way to freeze pancakes?
Freeze them in a single layer, then stack with parchment paper between pancakes in a freezer bag.

10. Can I make this recipe into waffles?
Yes, the batter works well in a waffle maker for banana chocolate chip waffles.

Chocolate Chip Banana Pancakes are quick, kid-friendly, and versatile. They’re a great way to transform overripe bananas into a comforting breakfast treat that everyone will enjoy. With just a few pantry staples, you’ll have a fluffy, golden stack of pancakes ready to serve in no time.

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