Wow! These banana chocolate chip pancakes are good. So good, in fact, that I haven't been able to resist enjoying one for breakfast everyday since making them. These might be my new favorite pancake behind our peanut butter pancakes. No pancake beats those in my book! These are a very close second. 😉
As you can imagine, the bananas make for a moist and flavorful pancake. However, they don't weigh them down so they're still light and fluffy.
🧾 Ingredients
- 2 cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- 2 large bananas. Very ripe. To quickly ripen, place unpeeled bananas in a 350° (176°C) oven for about 5 minutes.
- 2 cups buttermilk. The buttermilk works with the baking soda to help these pancakes rise and fluff up. If you don't have buttermilk, you can substitute an equal amount of milk. Add two tablespoons of white vinegar or lemon juice to the milk and stir.
- 2 large eggs. As we mentioned in our how to make homemade pancakes guide, nut butter is an easy substitute for the eggs. Sub 3 tablespoons of nut butter per egg. We suggest almond or sunflower butter because they have a more neutral flavor than peanut butter. However, peanut butter would taste fantastic in these pancakes!
- 2 tablespoons light or dark brown sugar. Brown sugar really brings out the flavor of bananas. Molasses is a good substitute. If you don't have it, granulated white sugar would work. You can even eliminate the sugar altogether or use a sugar substitute like Swerve.
- ¼ cup semi-sweet chocolate chips.
📝 Instructions
Alternatively, mash bananas and add them to a large bowl along with buttermilk, eggs, brown sugar and melted butter. Stir briskly for a minute or two.
Step 4. Spray a griddle or large skillet with cooking spray or add a tablespoon of butter. Heat over medium heat.
Step 5. Ladle ¼ of batter onto griddle or skillet. Repeat until there is no more room on the cooking surface. Give about ½ of space between pancakes to allow for spread.
Step 8. Using a wide non-stick spatula, swiftly turn each pancake and cook on the other side for another 3-5 minutes until golden brown.
If you don't have a non-stick spatula, you can spray the spatula with cooking spray to keep the pancakes from sticking.
Remove the pancakes to a plate and repeat steps 5-8 with remaining batter.
🥣 Equipment
💡 Tips
- Use very ripe bananas. This recipe works best with very ripe bananas. Allow the bananas to sit at room temperature for about a week to ripen them up. If you don't have time for that, place unpeeled bananas in a 350° (176°C) oven for about 5 minutes. That is actually what I did when I was testing this recipe. It worked great!
- No buttermilk? Try this: If you don't have buttermilk on hand, you can substitute milk and an acidic ingredient like white vinegar or lemon juice. For this recipe, add 2 tablespoons of lemon juice or white vinegar to 2 cups of milk.
- To store leftover pancakes: Place a square of wax paper between pancakes, then place the stack in a heavy duty freezer bag. They will keep in your freezer for up to two months. To reheat simply remove a pancake or two from your freezer and heat in the microwave on high setting. Start with 20-30 seconds. If you want to restore exterior crispiness, you can heat them in the toaster.
- To make banana chocolate chip protein pancakes: Add 1-2 scoops of protein powder to the blender when mixing wet ingredients. Blend in ½ cup of peanut butter for peanut butter banana chocolate chip pancakes.
🍽️ Serving Suggestions
Try some of these suggested toppings and syrups to get even more flavor out of these easy banana chocolate chip pancakes.
Toppings
- Chopped nuts.
- Sliced bananas.
- Crumbled candy bar.
- Chocolate chips.
Syrups
- Maple syrup.
- Honey.
- Apple syrup.
- Butter pecan syrup.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
🥞 Related Recipes
More pancake recipes to make and enjoy. ❤️
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📖 Recipe
Banana Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large bananas Very ripe. To quickly ripen, place unpeeled bananas in a 350° (176°C) oven for about 5 minutes.
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons light or dark brown sugar
- ¼ cup semi-sweet chocolate chips
Instructions
- In a large bowl, sift flour, baking soda and salt. Set aside.
- Add bananas, buttermilk, eggs, brown sugar and melted butter to a blender and blend for about 1 minute.Alternatively, mash bananas and add them to a large bowl along with buttermilk, eggs, brown sugar and melted butter. Stir briskly for a minute or two.
- Pour wet ingredients into dry and stir until combined.Allow batter to rest for 5 minutes.
- Spray a griddle or large skillet with cooking spray or add a tablespoon of butter. Heat over medium heat.
- Ladle ¼ of batter onto griddle or skillet. Repeat until there is no more room on the surface. Give about ½ of space between pancakes to allow for spread.
- Sprinkle chocolate chips on the uncooked tops of pancakes. If necessary, use a butter knife to press the chips into the batter.
- Cook for 3-5 minutes or until bubbles form and pop on the surface of the pancakes.
- Using a wide non-stick spatula, swiftly turn each pancake and cook on the other side for another 3-5 minutes until golden brown.If you don't have a non-stick spatula, you can spray the spatula with cooking spray to keep the pancakes from sticking.Remove the pancakes to a plate and repeat with remaining batter.
Notes
- Use very ripe bananas. This recipe works best with very ripe bananas. Allow the bananas to sit at room temperature for about a week to ripen them up. If you don't have time for that, place unpeeled bananas in a 350° (176°C) oven for about 5 minutes. That is actually what I did when I was testing this recipe. It worked great!
- No buttermilk? Try this: If you don't have buttermilk on hand, you can substitute milk and an acidic ingredient like white vinegar or lemon juice. For this recipe, add 2 tablespoons of lemon juice or white vinegar to 2 cups of milk.
- To store leftover pancakes: Place a square of wax paper between pancakes, then place the stack in a heavy duty freezer bag. They will keep in your freezer for up to two months. To reheat simply remove a pancake or two from your freezer and heat in the microwave on high setting. Start with 20-30 seconds. If you want to restore exterior crispiness, you can heat them in the toaster.
- To make banana chocolate chip protein pancakes: Add 1-2 scoops of protein powder to the blender when mixing wet ingredients. Blend in ½ cup of peanut butter for peanut butter banana chocolate chip pancakes.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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