Fluffy Banana Chocolate Chip Pancakes
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Fluffy Banana Chocolate Chip Pancakes! Wake up to the weekends with the heavenly aroma of a stack of tempting, fluffy banana pancakes dotted with melty chocolate chips. Add some slices of ripe bananas, milk chocolate chips and roasted pecans on top with some buttery syrup and an inviting appetite! You’ll be glad you joined the pancake party!
More Pancake recipes? You’ll love these Tasty Apple Pie Pancakes, these Super Fluffy Pumpkin Pancakes and who can resist these Fluffy Greek Yogurt Blueberry Pancakes?
Why You’ll Love These Fluffy Banana Chocolate Chip Pancakes
- These Fluffy Banana Chocolate Chip Pancakes are so fluffy, yet moist and deliciously banana flavored. Banana and chocolate are such a good combination of flavors and a mouthwatering twist on the breakfast classic that is both satisfying and nutritious. Forget about plain old pancakes, these beauties are packed with protein and healthy ingredients that will have you jumping out of bed in the morning.
- These pancakes are a great way to use up ripe bananas you have on hand to add in the pancake batter.
- To get the ‘fluffy’ factor, we are using a tablespoon of baking powder to let the batter activate and get a little bubbly as it rests for 5-10 minutes. Kind of like bread does when you let it rest and double in size. Then once you start cooking the pancakes they will activate again once they hit the griddle.
- Add the banana slices on top and in between the pancake layers if you want, and while we’re adding, throw on some more chocolate chips, pecans, walnuts or whipped cream for more textures and flavors!
- Everyone will love these pancakes, especially the kids! To cut back on some sugar, we load them up with sugar-free buttery syrup. But regardless of whatever syrup you use, warmed syrup is the best with some butter of course. 🙂
- Get ready to learn how to make the perfect batch of Fluffy Banana Chocolate Chip Pancakes, and get ready to impress your taste buds (and maybe even your brunch guests) with this delectable breakfast treat. It’s a breakfast dream come true! o grab your mixing bowl and get ready to indulge in the perfect combination of fluffy and chocolatey goodness. Deliciousness guaranteed!
Ingredients You Need
Fluffy Banana Chocolate Chip Pancakes Recipe
- 2 cups buttermilk if you don’t have buttermilk, use 2 tablespoons vinegar + 2 cups milk – can use non-dairy milk for vegan option and let it curdle for 5-10 minutes
- 1 large or 2 small ripe bananas, 1 cup mashed
- 2 eggs
- 3 tablespoons unsalted butter melted and cooled slightly (for vegan option use melted coconut oil or melted vegan butter)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar for vegan use pure maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips add more if you wish, use mini chocolate chips or regular chocolate chips, milk chocolate or semi-sweet
- Additional add-ins: Extra banana for the tops if you want more banana flavor walnuts, pecans, whipped cream
Instructions How to Make Fluffy Banana Chocolate Chip Pancakes
- Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
- Add mashed banana, eggs, melted butter, and vanilla into the buttermilk and whisk together.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, chocolate chips and salt to combine.
- Pour the dry ingredients into the wet ingredients and mix just just until incorporated. Do not overmix!
- Let the batter rest for about 5-10 minutes. It should form bubbles and rise up a bit.
- Heat a griddle to 325 degrees or place a large griddle or frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly. Using a 1/3 cup measure (or a large cookie or ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles approximately a minute or so. Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter and maple syrup. Additional toppings: Pecans, walnuts, whipped cream, more chocolate chips
More Options
- For a dairy-free option use any non-dairy milk instead of cow’s milk and use melted coconut oil or vegan butter in place of butter.
- For refined sugar-free option use pure maple syrup instead of sugar.
- For flour options substitute whole wheat flour 1 to 1 ratio or make them gluten-free using a gluten-free flour like Bob’s Red Mill.
How To Store Fluffy Banana Chocolate Chip Pancakes
- For refrigerator options: Place cooled chocolate chip banana pancakes in a ziplok bag or an airtight container for up to 3-4 days in the fridge. It is not recommended to store at room temperature.
- For freezer options – For leftovers or prepping for later, freeze pancakes in an airtight bag or airtight container then just pop a couple in the toaster or air fryer for an even easier banana-pancake breakfast. Or once thawed, microwave 40-60 seconds. Microwave more if needed.
In conclusion, these fluffy banana chocolate chip pancakes are not just a delicious breakfast option, but a perfect reminder that great things can happen when we step outside of our comfort zones. These pancakes are also incredibly easy to make. With just a few simple ingredients and a hot griddle, you can have a stack of these mouth-watering pancakes in no time. Plus, they are the perfect way to use up those overripe bananas sitting on your counter.
So the next time you’re craving a stack of pancakes, why not try something new and whip up a batch of these fluffy delights?
More Breakfast Yums
- Cinnamon Roll Pancakes
- Super Easy Banana Bread Recipe
- Perfect Banana Chocolate Chip Muffins
- Healthy Banana Chocolate Chip Baked Oatmeal
- Easy Berry Coffee Cake
- Chocolate Almond Butter Banana Smoothie
Fluffy Banana Chocolate Chip Pancakes
Wake up to the heavenly aroma of a tempting stack of fluffy banana pancakes dotted with melty chocolate chips. Add some slices of ripe bananas on top, buttery syrup and an inviting appetite! You'll be glad you joined the pancake party.
Ingredients
- 2 cups buttermilk if you don't have buttermilk use 2 tablespoons vinegar + 2 cups milk - can use non-dairy milk for vegan option and let it curdle for 5-10 minutes
- 1 large or 2 small ripe bananas 1 cup mashed
- 2 eggs
- 3 tablespoons unsalted butter melted and cooled slightly for vegan option use melted coconut oil or melted vegan butter
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar for vegan use pure maple syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips add more if you wish use mini chocolate chips or regular chocolate chips, milk chocolate or semi-sweet
- Additional add-ins: Extra banana for the tops if you want more banana flavor walnuts pecans, whipped cream
Instructions
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
- Add mashed banana, eggs, butter, and vanilla into the buttermilk and whisk together.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, chocolate chips and salt to combine.
- Pour the dry ingredients into the wet ingredients and mix just just until incorporated. Do not overmix!
- Let the batter rest for about 5-10 minutes. It should form bubbles and rise up a bit.
- Heat a griddle to 325 degrees or place a large griddle or frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly. Using a 1/3 cup measure (or a large cookie or ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles approximately a minute or so. Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter and maple syrup. Additionals: Pecans, walnuts, whipped cream, more chocolate chips
Notes
- For a dairy-free option use any non-dairy milk instead of cow's milk and use melted coconut oil or vegan butter in place of butter.
- For refined sugar-free option use pure maple syrup instead of sugar.
- For flour option substitute whole wheat flour 1 to 1 ratio.
- For freezer options - For leftovers or prepping for later, freeze pancakes in an airtight bag then just pop a couple in the toaster for an even easier banana-pancake breakfast. Or once thawed, microwave 40-60 seconds. Microwave more if needed.
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