These banana chocolate chip pancakes are the perfect start to your day. They’re extra fluffy, thick, studded with chocolate chips and taste like banana bread in pancake form!
I’ve been making banana pancakes for years, and today I’m finally sharing my banana chocolate chip pancake recipe. Bananas and chocolate are a classic pairing, and when folded into a fluffy pancake batter with crisp, golden edges, they create an irresistible breakfast (or any-meal) treat.
I’ll happily eat pancakes at any time of day. Since my partner was out of town recently, I took the opportunity to indulge and make pancakes for supper—complete with chocolate chips. If you’re going to make pancakes, you might as well go all out.
Banana Chocolate Chip Pancake Recipe
The method is simple and quick:
- Preheat a frying pan or skillet so it’s hot before you start cooking.
- Mash the bananas until mostly smooth.
- Whisk in the sugar, melted butter, egg, vanilla extract and milk.
- Gently fold in the dry ingredients, then stir in the chocolate chips.
- Lightly grease the pan or griddle and pour about 1/4 cup of batter for each pancake.
- Cook until small bubbles form on the uncooked side (about 2–3 minutes), then flip and cook until done.
Serve the pancakes immediately for the best texture and flavor. If you need to keep a large batch warm, preheat the oven to 200°F and place a wire rack on a baking sheet. As you finish each batch, transfer the pancakes to the rack in the oven to stay warm without getting soggy.
Tips for Making Banana Pancakes 
To make the fluffiest, most flavorful banana chocolate chip pancakes, follow these tips:
- Use very ripe, brown-speckled bananas for deeper banana flavor. If you don’t have ripe bananas, bake them (peel on) at 325°F for about 20 minutes to ripen them quickly.
- For thick, fluffy pancakes keep the batter on the thicker side—about 2/3 cup milk works well. Add a tablespoon or two more if you prefer thinner pancakes.
- Don’t overmix. Gently fold the dry ingredients into the wet ingredients with a spatula or wooden spoon; a few small lumps are fine. Overmixing makes pancakes tough.
- Mini chocolate chips distribute better through the batter and give a nicer chocolate-to-pancake ratio, but regular chips work too.
- A neutral oil or nonstick spray is best for greasing the pan. Butter can burn at higher temperatures and may darken the pancakes too quickly.
These banana chocolate chip pancakes are fluffy, flavorful, and nostalgic—like chocolate chip banana bread or muffins turned into diner-style pancakes. They work well for breakfast, dessert, or a cozy supper and are sure to please a crowd.
Banana Chocolate Chip Pancakes
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Ingredients
- 2 medium bananas, ripe
- 2 tablespoons granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tablespoon melted butter
- 2/3 cup milk, room temperature preferred
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (mini chips recommended)
- Oil or nonstick cooking spray for the pan
Instructions
- Preheat a griddle to 350°F or heat a large frying pan over low–medium heat.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the sugar, egg, vanilla extract and melted butter.
- Stir in the milk until combined.
- Gently fold in the flour, baking powder and salt with a rubber spatula or wooden spoon.
- Fold in the chocolate chips.
- Lightly grease the griddle or frying pan.
- Pour about 1/4 cup of batter per pancake. Cook 2–3 minutes until small bubbles form on the uncooked side, then flip and cook until golden. *
Notes
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