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Stack of fluffy banana chocolate chip pancakes photo 024 with melting butter and maple syrup on a sage green plate

Banana Chocolate Chip Pancakes

Fluffy, golden pancakes filled with sweet ripe bananas and melty chocolate chips – a simple breakfast that makes any morning feel special.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 14 pancakes
Calories 185 kcal

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.

Notes

For the fluffiest texture, use bananas that are ripe with brown spots but not completely brown.
Mini chocolate chips work better than regular-sized ones for more even distribution.
The batter can be prepared the night before and refrigerated (without adding the chocolate chips) for an even quicker morning prep.
nLeftover pancakes freeze well for up to 2 months. Reheat in the toaster for a quick weekday breakfast.
Keyword banana chocolate chip pancakes, chocolate chip breakfast recipe, easy weekend breakfast, homemade banana pancakes