Desserts

Easy Banana Chocolate Chip Pancakes Recipe

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Banana Chocolate Chip Pancakes are the ultimate breakfast treat that combines the sweetness of ripe bananas with rich chocolate chips. Whether you’re craving a cozy morning at home or planning a fun weekend brunch, these pancakes are sure to please everyone at the table. This recipe is not only simple but also adaptable; you can add nuts or other fruits to customize them to your liking. With fluffy texture and delightful flavor, these pancakes make for an irresistible start to your day. Plus, they whip up quickly—perfect for busy mornings or lazy weekends alike. In just a few steps, you will impress your family and friends with these deliciously sweet treats that look as good as they taste. Get ready to flip some pancakes that will have everyone asking for seconds!

Why You’ll Love This Banana Chocolate Chip Pancakes

  • Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks
  • Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices
  • Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners

Recipe preparation

Ingredients for Banana Chocolate Chip Pancakes

Here’s what you’ll need to make this delicious dish:

  • Ripe Bananas: The riper the bananas, the sweeter your pancakes will be. Look for bananas with brown spots for maximum flavor.
  • All-Purpose Flour: This is the base of your pancake batter and provides a light texture. You can substitute whole wheat flour if desired.
  • Baking Powder: Essential for fluffiness in pancakes; make sure it’s fresh for best results.
  • Granulated Sugar: Just a touch of sugar enhances the sweetness of the bananas without making them overly sweet.
  • Semi-Sweet Chocolate Chips: These add delicious pockets of melted chocolate throughout the pancakes—a must-have!
  • Milk: Use any type of milk you prefer; dairy or plant-based both work well in this recipe.
  • Eggs: Eggs help bind the ingredients together while adding moisture.
  • Melted Butter: This adds richness and flavor; substitute vegetable oil if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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How to Make Banana Chocolate Chip Pancakes

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Batter

In a mixing bowl, mash two ripe bananas until smooth. Add in one egg and whisk together until well combined. Then pour in one cup of milk and three tablespoons of melted butter.

Step 2: Mix Dry Ingredients

In another bowl, combine one cup of all-purpose flour, two teaspoons of baking powder, and two tablespoons of granulated sugar. Stir until blended.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry mixture into the wet ingredients while stirring gently. Be careful not to overmix; lumps are okay!

Step 4: Add Chocolate Chips

Fold in half a cup of semi-sweet chocolate chips evenly throughout the batter.

Step 5: Heat Your Pan

Preheat a non-stick skillet over medium heat (about 350°F/175°C). Lightly grease it with cooking spray or additional butter.

Step 6: Cook the Pancakes

Pour about a quarter cup of batter onto the hot skillet for each pancake. Cook until bubbles form on top (about two minutes), then flip and cook another minute until golden brown.

Transfer to plates and drizzle with syrup or top with fresh fruit for the perfect finishing touch.

Serving and storing

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

  • Perfect Ripeness: Ensure your bananas are very ripe for maximum sweetness and flavor in your pancakes
  • Pancake Thickness: Adjust batter thickness by adding more milk if you prefer thinner pancakes
  • Flipping Technique: Wait until bubbles appear on top before flipping; this ensures even cooking
  • Keeps Warm: Keep cooked pancakes warm in a low oven (200°F/93°C) while you finish cooking the rest
  •   Storage Tips: Store leftover pancakes in an airtight container in the fridge; they reheat beautifully in a toaster
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How to Serve Banana Chocolate Chip Pancakes

This Banana Chocolate Chip Pancakes is versatile and pairs wonderfully with:

  • Maple Syrup: The sweet, rich flavor of maple syrup enhances the banana and chocolate, creating a delightful combination.
  • Whipped Cream: Light and airy whipped cream adds a creamy texture that balances the richness of the pancakes.
  • Fresh Fruit: Slices of strawberries or blueberries introduce a fresh burst of flavor and a beautiful presentation.

Feel free to pair it with your favorite sides for a personalized meal!

Tips and tricks

Make Ahead and Storage

  • Make Ahead: You can prepare the pancake batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just give it a gentle stir before cooking.
  • Storing: Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them by placing parchment paper between each pancake, then store in a freezer-safe bag for up to two months.
  • Reheating: To reheat pancakes, place them in a toaster or on a skillet over medium heat for about 2-3 minutes on each side until heated through. Alternatively, use the microwave for about 30 seconds per pancake, ensuring they remain fluffy.

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Suggestions for Banana Chocolate Chip Pancakes

Use Overripe Bananas

Using overripe bananas is essential for the best flavor in your banana chocolate chip pancakes. The natural sweetness of overripe bananas enhances the taste and provides a smooth texture. If you use bananas that are not fully ripe, your pancakes may lack the rich flavor you desire. Look for bananas with a few brown spots; these indicate they have reached peak ripeness. You can even freeze overripe bananas to use later, which will make them easier to mash and incorporate into your batter. Avoid using green or slightly yellow bananas, as they will make your pancakes less sweet and more starchy.

Don’t Overmix the Batter

Overmixing can ruin the fluffy texture of your banana chocolate chip pancakes. When you combine your ingredients, aim for a lumpy batter. Excessive mixing develops gluten in the flour, leading to dense and chewy pancakes instead of light and airy ones. Gently fold in the dry ingredients until just combined with the wet ingredients. It’s completely fine if there are a few lumps in your batter! This tip ensures that your pancakes maintain a tender consistency while still cooking perfectly on the griddle.

Use the Right Cooking Temperature

Cooking your banana chocolate chip pancakes at the right temperature is crucial for achieving that golden-brown finish. If your skillet or griddle is too hot, the exterior may burn while leaving the inside raw. Conversely, cooking at too low a temperature can result in flat and undercooked pancakes. Aim for medium heat, allowing enough time for each pancake to cook thoroughly before flipping. A good test is to sprinkle water on the skillet; if it dances and evaporates quickly, it’s ready for cooking pancakes!

Choose High-Quality Chocolate Chips

The type of chocolate chips you use can significantly impact your banana chocolate chip pancakes. Opt for high-quality semi-sweet or dark chocolate chips for rich flavor that complements the sweetness of bananas beautifully. Avoid using cheap or overly sweet chocolate chips, as they may overpower the delicate flavors of the batter. Also, consider adding some white chocolate or nuts for added texture and flavor variety! Quality ingredients lead to better outcomes; hence, it’s worth investing in good chocolate.

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FAQs

What makes banana chocolate chip pancakes fluffy?

Fluffiness in banana chocolate chip pancakes comes from several factors including proper ingredient ratios and mixing techniques. Using baking powder helps create lift when cooked on high heat. Additionally, allowing your batter to rest briefly before cooking helps hydrate all components evenly without activating gluten too much. Lastly, avoid overmixing; this keeps air pockets intact which contribute to fluffiness.

Can I make banana chocolate chip pancakes gluten-free?

Yes! You can easily adapt banana chocolate chip pancake recipes to be gluten-free by substituting regular flour with gluten-free flour blends or almond flour. Make sure to choose blends designed specifically for baking as they often contain xanthan gum which mimics gluten’s binding properties. Keep an eye on consistency while mixing; gluten-free batters may require slight adjustments in liquid content.

How do I store leftover banana chocolate chip pancakes?

To store leftover banana chocolate chip pancakes properly, allow them to cool completely first. Then stack them between parchment paper sheets to prevent sticking and place them in an airtight container or freezer bag. They can be stored in the refrigerator for up to three days or frozen for up to two months! Reheat them on a skillet or microwave when you’re ready to enjoy again.

Can I add other fruits to my pancake batter?

Absolutely! Adding other fruits such as blueberries, strawberries, or raspberries can enhance both flavor and nutrition in your banana chocolate chip pancakes. Just make sure not to overload your batter with too many fruits as this might affect its consistency and cooking time. Gently fold them into the batter right before cooking so they stay intact during frying.

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Conclusion for Banana Chocolate Chip Pancakes

In summary, making perfect banana chocolate chip pancakes involves several key steps that ensure delicious results every time. Start with overripe bananas for optimal sweetness and remember not to overmix your batter to keep it fluffy. Pay attention to cooking temperatures and opt for high-quality chocolate chips that elevate flavor profiles effectively. Should you have leftovers or want alternatives like gluten-free options, storing methods and substitutions are readily available! Enjoy these delightful treats any time of day; they’re perfect for breakfast or brunch gatherings with family and friends!

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Banana Chocolate Chip Pancakes


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  • Author: Emma
  • Total Time: 25 minutes
  • Yield: About 6 pancakes 1x

Description

Banana Chocolate Chip Pancakes are a delightful breakfast option that combines the natural sweetness of ripe bananas with rich, gooey chocolate chips. Whipped up in just a few simple steps, these fluffy pancakes are perfect for busy mornings or relaxed weekend brunches. Not only are they easy to customize—add nuts, berries, or spices to suit your taste—but they also deliver a satisfying and indulgent meal that everyone will love. Serve them warm with a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit for an irresistible treat that will have your family asking for seconds. Enjoy these delicious pancakes any time of day!


Ingredients

Scale
  • 2 ripe bananas
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup milk (dairy or plant-based)
  • 1 egg
  • 3 tablespoons melted butter

Instructions

  1. In a bowl, mash the ripe bananas until smooth. Whisk in the egg, then add the milk and melted butter.
  2. In another bowl, mix flour, baking powder, and sugar until combined.
  3. Gradually add dry ingredients to wet ingredients, mixing gently to avoid overmixing.
  4. Fold in chocolate chips.
  5. Preheat a non-stick skillet over medium heat and lightly grease it.
  6. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on top (around 2 minutes), then flip and cook until golden brown.

Notes

Ensure bananas are very ripe for maximum sweetness.

Adjust batter thickness by adding more milk for thinner pancakes.

Keep cooked pancakes warm in a low oven while finishing the rest.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 195
  • Sugar: 8g
  • Sodium: 240mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 36mg

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