Banana Chocolate Chip Pancakes

These banana chocolate chip pancakes are light, fluffy and filled with delicious banana and chocolate flavor. A winning combination for your breakfast or brunch lineup!

Prep Time10

Cook Time40

Total Time50

Servings: pancakes

Calories: 162kcal

Author: Heavenly Home Cooking

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