Banana Chocolate Chip Pancakes

Updated Feb 3rd 2024

These super fluffy banana pancakes are a family favorite. They are the perfect thing to make to use up those speckled bananas I know you have laying around in your fruit basket. They have just enough banana flavor with a hint of vanilla flavor. They are not too sweet because let’s be real we are dousing these babies with loads maple syrup. The chocolate chips are optional but the most perfect add in - they melt into the batter as they cook making each bite of these pancakes delicious. Be sure to have these on your list of things to make with all your over ripe bananas.

Banana bread is a classic and one of my husband’s favourites. I’m pretty sure he buys extra bananas to make sure some don’t get eaten fast enough before getting over ripe and banana bread ready. I’m OK with it as I love it too and banana bread is one of the easiest things to bake up. Make sure and check out some of my favourite banana bread recipes on the blog. You will love them. Since the love is real for banana bread, I knew it would be just as real for these banana chocolate chip pancakes. They taste like banana bread but a very fluffier version which tastes even better doused in maple syrup.

Why you will love this Blueberry Pancake recipe

• They are a super light and fluffy pancake that you can eat as a stack at breakfast or save for a snack or breakfast for dinner
• You only need pantry basic ingredients to make this recipe, nothing fancy here
• Banana pancakes make everyone and anyone feel special, so they are a lovely start to the day for a special occasion or for brunch with family or friends
• They are easy to make and way more delicious than any box mix
  
  

Banana Pancake Recipe Ingredients

• BANANAS: Fresh ripe and spotty bananas are ideal for this recipe as they are sweeter and softer and easier to mash for the banana mixture to incorporate well into the batter. You will need ½ cup mashed bananas or 1 medium banana
• BUTTERMILK: This gives the pancakes a nice lift, making them thick and fluffy. It also gives buttermilk pancakes a great flavor with a classic but subtle tang. If yo don’t have buttermilk you can use any other milk (dairy or non dairy like almond milk or oat milk) but the texture may be slightly different but you can also make your own with milk stirred with 1 teaspoon of white vinegar or lemon juice
• EGG: Always a good idea that they are room temperature. Generally all your ingredients should be so that the batter combines easily but this recipe is pretty resilient.
• BUTTER: This should be melted. Do this first so it has time to cool slightly before you add it to your buttermilk.
• BAKING POWDER & BAKING SODA: They give the pancakes the perfect fluffiness and lift.
• FLOUR: I recommend using all-purpose flour. You can experiment with substituting some of the flour with whole wheat flour, but since that is a much thirstier flour you might need a bit more buttermilk to keep the batter from being too thick. Self rising flour is not recommended as the baking powder and salt are already accounted for.
• VANILLA EXTRACT: For flavor but you can also use almond extract or a combination of both as almond extract can be a bit strong in flavor or dominate on its own.
• CINNAMON: Adds just a hint of cinnamon flavor, you can always add more! IF you would like tho add a little nutmeg for more spice feel free to. In the fall/winter season you could also add pumpkin pie spice or gingerbread spice mix!
• CHOCOLATE CHIPS: Are optional but recommended. Feel free to use regular chocolate chips or use min chocolate chips. You can also add finely chopped chocolate. The chocolate chips are better for frying the pancakes as they don’t melt instantly and leave stains on the pan. Use dark or bittersweet chocolate chips, I think these pancakes would be too sweet with milk chocolate chips. Chocolate chips can also be omitted.
• ALTERNATIVES: Other small frozen or fresh berries like blueberries, blackberries or raspberries and strawberries that have been sliced or chopped, or chopped nuts, or other flavoured chips like peanut butter chips or toffee chips can be added to the batter just keep it ¼-½ cup
• SERVE WITH: Pats of butter, maple syrup, fresh sliced banana, peanut butter drizzles or almond butter, blueberries or other fresh berries, chopped nuts, candied nuts, whipped cream, shaved chocolate or more chocolate chips, whipped cream etc
  
  

Banana Pancakes Step By Step Instructions

1. DRY INGREDIENTS To make, whisk together the flour, spices, sugar, baking powder, baking soda and salt in a medium bowl.
2. ADD WET INGREDIENTS Add the buttermilk, mashed bananas, egg, butter, and vanilla, to the dry ingredients
3. MIX all the ingredients until just combined (a few small lumps are okay).
4. FOLD the chocolate chips or other adding into the batter if using.
5. COOK From there, you will preheat a griddle or large skillet over medium - low or medium heat. Grease with butter or cooking spray. Pour the pancake batter by ¼-⅓ cup scoops onto the preheated skillet. Cook 1-3 minutes, or until there are bubbles throughout the batter and the edges look dry, then flip and cook an additional 1-2 minutes.
   
   

Tips for making delicious Banana Pancakes Every Time

• Don’t over mix the pancake batter. It is best to leave the lumps in it after combining ingredients. Over mixing it can make the pancakes rubbery and not fluffy.
• Letting the batter rest for about 5-10 minutes while you heat up your griddle or skillet allows the butter to set and the ingredients to marry into each other.
• Serve your syrup warm, if not hot. It helps the butter melt and spreads all that delicious buttery’ness
• How To Freeze Homemade Banana Pancakes
  
  

How To Properly Freeze Pancakes

Make a double batch and freeze half of these pancakes for easy breakfasts! Here’s some great tips on how to freeze them.

1. You will want to flash freeze the cooked pancakes, so place them in a single layer on a baking sheet that’s lined with parchment paper. Then place in the freezer until they are frozen, about a hour.
2. Remove them from the sheet pan and place them in freezer safe container with a piece of parchment paper between each pancake to prevent them from sticking together.
3. Store in freezer for up to 2 months.
4. To reheat a frozen pancakes, place in a single layer on baking sheet and cover with foil. Bake at 350°F. for about 10 minutes or until heated through.
5. Another option is to reheat frozen pancakes in microwave, but they might be a little more soggy. It will take about 15-20 seconds to reheat one pancake in the microwave.
6. The toaster works to warm them up and if they are defrosted, and this gives them that crisp exterior!
   
   

More Breakfast and Pancake Recipes You Will Love:

• Strawberry Pancakes
• Lemon Ricotta Pancakes
• Kaiserschmarrn – Austrian Pancakes
• Banana Chocolate Chip Pancakes
• Fluffy Lemon Ricotta Waffles
• Blueberry Scones
• Baked Blueberry French Toast

Recipe

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼-½ teaspoon of cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup buttermilk, room temperature
• 1 medium firm ripe banana, mashed (or ½ cup mashed)
• 1 large Egg, room temperature
• 2 tablespoons butter, melted (plus extra for greasing pan or griddle)
• ¼ cup semi-sweet chocolate chips plus more for serving (optional)
  
  

Directions

1. Heat lightly greased griddle or skillet to medium-low heat
2. Whisk together flour, sugar, baking powder, baking soda, cinnamon and salt in bowl.
3. Add buttermilk, banana, egg, vanilla extract and melted butter and whisk just until smooth (batter will be thick).
4. Gently fold in chocolate chips.
5. Spoon ¼ cup batter, for each pancake, onto hot skillet/ griddle; spread to form 4-inch circle if needed.
6. Cook pancakes 1-2 minutes or until bubbles form on top.
7. Flip pancakes; continue cooking 1-2 minutes or until browned.
8. Remove pancakes from pan and keep pancakes warm. (Transfer to rack and keep warm in 100°C/200°F oven in single layer - do not stack. Or get 2 pans going won’t need to keep warm)
9. Repeat with remaining batter, using extra butter or cooking spray as required, and wiping pan clean as needed.
10. Serve warm pancakes with maple syrup sliced bananas, chopped walnuts or pecans and extra choc chips.
    
    

Recipe Notes

• STORAGE: Cooled almond flour pancakes or leftover pancakes will store in the fridge in an airtight container for up to 3-5
• FREEZING: To freeze these banana pancakes, allow them to cool then layer pancakes in a single layer with a piece of parchment paper between each pancake. Then place them in an airtight freezer-safe container or freezer storage bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. (see more freezing tips in post above)
• REHEAT: To reheat these banana chocolate chip pancakes you can either microwave them in 15-second intervals until warm, or you can heat them in the oven or toaster oven at 350°F for about 10 minutes.