Our “Special Saturday” breakfast tradition began when my oldest was five. On a particularly rainy weekend with three disappointed children, I spotted two perfectly speckled bananas on the counter – ripe enough to be sweet but not quite ready for banana bread. My grandmother always made magnificent plain pancakes, but I wanted something special to brighten our gloomy morning.Banana Chocolate Chip Pancakes.
“How about we put these bananas in our pancakes?” I suggested, and my youngest daughter immediately added, “And chocolate chips too!” The combination balanced healthy with indulgent, much like my mother’s parenting philosophy. What emerged became our family’s ultimate comfort food – my husband now calls them “happiness pancakes” because “it’s impossible to stay grumpy when these are on your plate.”
Table of Contents
Why You’ll Love These Banana Chocolate Chip Pancakes
These pancakes have remained a steadfast favorite in our home for good reason:
- Effortless indulgence: Creates a special breakfast without complicated techniques
- Perfectly balanced flavor: Wholesome banana goodness with just enough chocolate
- Quick preparation: Ready in just 20 minutes from start to finish
- Make-ahead friendly: Batter can be prepared the night before
For more breakfast inspiration that brings joy without complexity, visit our Homemade Dessert Recipes: Sweet Treats for Everyday Joy collection. You might also enjoy our French Toast recipe that transforms simple ingredients into a breakfast that feels special any day.
Simple Ingredients for Banana Chocolate Chip Pancakes
Simple pantry ingredients transform into delightful Banana Chocolate Chip Pancakes – a breakfast that makes even busy mornings feel special!
For these family-pleasing pancakes, you’ll need:
For the pancake batter:
- 2 ripe bananas (with brown spots)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
For serving:
- Butter
- Pure maple syrup
- Additional sliced bananas (optional)
My grandmother used to say, “Pancakes know when you’re rushing them. Give them your patience, and they’ll give you their fluffiness.” I’ve found this Kentucky wisdom applies especially well to these banana pancakes, which reward a gentle hand and unhurried flip.
These pancakes remind me of the spirit behind our No-Bake & Quick Treats: Effortless Sweet Indulgences collection – recipes that deliver joy without demanding perfection or extensive effort.
Easy Step-by-Step Preparation Banana Chocolate Chip Pancakes
- In a large bowl, mash the bananas until mostly smooth. My middle child always claims this job, declaring her “banana-smashing technique” makes them special.
- Add the melted butter, milk, eggs, and vanilla to the mashed bananas, whisking until combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. My grandmother taught me to whisk dry ingredients rather than sift them – “Less fuss, same result.”
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing is the enemy of fluffy pancakes, as my mother always reminded me.
- Fold in the mini chocolate chips. My youngest insists this must be done with exactly seven stirs – a kitchen superstition I’ve grown to honor.
- Let the batter rest for 5 minutes while heating a griddle or large skillet over medium heat.
- Lightly grease your cooking surface with butter or cooking spray.
- Using a ¼ cup measure, pour batter onto the hot surface, leaving space between pancakes for flipping.
- When bubbles form on the surface and edges look set (about 2-3 minutes), gently flip and cook another 1-2 minutes until golden brown.
- Serve warm with butter, maple syrup, and additional banana slices if desired.
The entire preparation takes just 20 minutes, perfect for busy mornings when you want something special without spending hours in the kitchen.
My Best Tips for Perfect Banana Chocolate Chip Pancakes
Through countless Saturday mornings perfecting this recipe, I’ve gathered several tips:
For the fluffiest texture: Use bananas with brown spots but not completely brown. This provides natural sweetness without making the batter too wet. My first attempt with overly ripe bananas taught me this when the pancakes became more like banana pudding!
For even chocolate distribution: Mini chocolate chips work better than regular-sized ones. My daughter discovered this after complaining about getting “pancakes with no chocolate and then suddenly ALL the chocolate.”
For make-ahead convenience: Prepare the batter the night before (without chocolate chips) and refrigerate. This timing trick was born on a chaotic school morning when I needed to streamline without sacrificing our special breakfast.
For more breakfast inspiration, check our detailed comparison about Are banana pancakes healthier than regular pancakes?.
Answers to Your Banana Chocolate Chip Pancake Questions
Q: Can I use frozen bananas? Yes, but thaw completely, drain excess liquid, and reduce milk by 2 tablespoons. My oldest actually prefers the more intense banana flavor from previously frozen bananas – a discovery from a “use what we have” snow day experiment.
Q: How can I make these healthier? Use whole wheat flour for half the all-purpose flour, reduce chocolate chips to ¼ cup, and add ¼ cup chopped walnuts. My sister created this variation that maintains the treat-like quality while boosting nutrition.
Q: Why are my pancakes sometimes dense? Overmixing the batter develops too much gluten. My mother called it “respectful mixing” – showing restraint even when you want to stir until smooth.
Q: Can I make these without eggs? Replace each egg with ¼ cup applesauce or additional mashed banana. We discovered this when cooking for my daughter’s friend with egg allergies.
For more banana breakfast ideas, check out How do you make Kylie Jenner’s banana pancakes?.
Banana Chocolate Chip Pancakes: Breakfast Joy in Every Bite
There’s something magical about sweet bananas and melty chocolate in a fluffy pancake. On rushed mornings, these pancakes reset our family’s emotional barometer – a brief pause that reminds us to connect before scattering to our responsibilities.
My Kentucky grandmother always said the best recipes nurture souls, not just bodies. “Good food creates a momentary sanctuary,” she would tell me, “where worries have to wait outside.” These pancakes have become our family’s sanctuary food – my go-to for comfort, celebration, or simply making ordinary days special.
When my oldest returned from college last month, I had these pancakes waiting. The transformation on his tired face – from exhausted student to happy child in an instant – confirmed my belief that simple food made with love creates lasting memories.
I hope these pancakes bring as much joy to your breakfast table as they have to mine. In our complicated world, there’s profound comfort in creating something simple yet special that transforms an ordinary morning into a celebration of togetherness.
With warmth, Sophia
Banana Chocolate Chip Pancakes
Ingredients
- 2 ripe bananas (the ones with brown spots are perfect)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (plus extra for topping)
- Butter for cooking and serving
- Pure maple syrup for serving
- Additional sliced bananas for serving (optional)
Instructions
- In a large bowl, mash the ripe bananas until smooth with just a few small lumps remaining.
- Add the melted butter, milk, eggs, and vanilla to the mashed bananas, whisking until well combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. A few small lumps are good.
- Fold in the mini chocolate chips, distributing them evenly throughout the batter.
- Let the batter rest for 5 minutes while you heat a griddle or large non-stick skillet over medium heat.
- Lightly grease your heated cooking surface with butter or cooking spray.
- Using a ¼ cup measure, pour batter onto the hot surface, leaving space between pancakes for easy flipping.
- When bubbles form on the surface and the edges look set (about 2-3 minutes), gently flip the pancakes and cook for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and continue with remaining batter.
- Serve warm with a pat of butter, pure maple syrup, and additional sliced bananas or chocolate chips if desired.