Banana Chocolate Chip Pancakes

These Banana Chocolate Chip Pancakes are perfection. Fluffy flavor packed pancakes made with overripe bananas and sprinkled with chocolate chips. Easy to make and freezer friendly!

Try serving these with Buttermilk Syrup, Caramel Syrup, or my Butter Pecan Syrup for the perfect sweet start to your day!

Recipe Features

• Easy Breakfast Idea: Pancakes are easy to make with no special equipment required! Whipped up in under 30 minutes!
• Family Favorite: Even my banana hating 12 year old raves over this recipe.
• Freezer Friendly: Make a double batch and freeze for a quick on-the-go breakfast.

These pancakes are incredibly fluffy and full of banana flavor. Melt in your mouth delicious with the perfect ratio of cake to chocolate chips! I am obsessed!

My uncle would make these pancakes for me waaaay back when I was little. He’d let me climb up on a stool and put me in charge of the sprinkle of chocolate chips. He always told me the secret was very ripe bananas. You want them to be brown or heavily spotted. These bananas add the best flavor and a slight sweetness that is unmatched!

Restaurant worthy and picky eater approved! You cannot go wrong with this recipe.

Pancake Ingredients

Every Sunday we make pancakes as a family. Our go-to is mainly the classic Buttermilk Pancake, but we’ve been branching out. This recipe is quickly making its way up the list of favorites.

• All-Purpose Flour: We have also made these with half whole wheat flour with delicious results.
• Leavening Agents and Salt: Always double check the expiration date on your baking soda and baking powder. I like to replace mine once they have been open for six months. This helps ensure freshness and helps give you a nice fluffy cake.
• Sugar: Just a touch. You don’t need much, especially if your bananas are very ripe.
• Buttermilk: No buttermilk? You can make a substitute with 1 tablespoon of lemon juice per 1 cup of milk. Let the mixture sit for 10 minutes.
• Butter: Melted butter is key to getting a super rich flavor in the pancake. Don’t skip!
• Eggs: Large eggs provide structure and help the pancakes hold air and rise.
• Vanilla: Pure vanilla extract works as a flavor enhancer to the other additions.
• Bananas: Ripe bananas work best. Super soft and brown is key to bold flavor. However, you can use a yellow banana.
• Chocolate Chips: Regular or mini chocolate chips.
• Pecans or Walnuts: Optional, but a delicious addition.

Like this recipe? You will love my Buttermilk Pancakes, Cornmeal Pancakes, and Birthday Cake Pancakes!

How To Make The Best Banana Chocolate Chip Pancakes

1. PREP: Preheat a skillet over low/medium heat. You don’t want to skillet too hot. Add butter just before starting the first pancake.
2. WHISK: Combine the flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Gently stir to combined. In a large measuring cup stir together the buttermilk, eggs, vanilla, and melted butter. Gently stir into the dry ingredients.
3. BANANA: Mash the bananas. Stir into the batter until it has just combined. Add pecans, if using.
4. COOK: Pour 1/4 cup of the batter into the prepared griddle. Sprinkle with chocolate chips. Let the pancake cook until the sides start to pull up from the pan and bubbles begin to form on the top, about 1-2 minutes. Flip and cook until the second side has browned.
5. ENJOY: Serve warm with extra butter and your favorite syrup!

Helpful Tools

• Skillet: I like to use an electric skillet (affiliate) when cooking pancakes. You have a little more control over the temperature and you can make more at one time.
• Batter Dispenser: Is this necessary? No. Does a pancake batter dispenser (affiliate) speed up the process and reduce waste? Yes!
• Spatula: I like to use a flexible spatula (affiliate) when making pancakes. The one I use is made with silicone, which allows it to slide easily under each cake for flipping.

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