Chocolate Chip Banana Pancakes

5 from 27 votes

Enjoy fluffy chocolate chip banana pancakes made with ripe bananas and melty chocolate chips! This pancake recipe is perfect for breakfast or brunch.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Keyword: pancakes, banana pancakes, kid friendly meals, banana chocolate chip pancakes, weekend breakfast ideas

Servings: (3 pancakes each)

Calories: 530kcal

6 tablespoons unsalted butter melted and cooled (6 tablespoons = 3 ounces, or 3/4 stick)
2 cups buttermilk *see Notes for substitutions
2 large eggs slightly beaten
1 teaspoon vanilla extract
2 small bananas mashed (about 3/4 cup mashed)

To a large mixing bowl, add butter, buttermilk, egg, and vanilla extract. Whisk well to combine. Add mashed bananas and stir well to combine.
To a separate mixing bowl, add the dry ingredients, then whisk to combine.
Add the dry ingredients to the large bowl of wet ingredients. Set aside to allow the pancake mixture to rest for 5 minutes.
Meanwhile, preheat a large griddle or skillet over medium heat.
Test the skillet by adding a few drops of water to the surface; If they "dance" around, it's time to cook!
Add 1 tablespoon butter to the pan/griddle. When butter has melted, use a 1/3 cup measuring cup to portion pancake batter to the hot pan, leaving at least 1/4-inch space between each pancake.
Sprinkle 1 tablespoon chocolate chips evenly over each portion of batter.
Cook banana chocolate chip pancakes on the first side for 1-2 minutes, until bubbles appear on the top, and the edges are drying.
Use a pancake turner to flip the pancakes over, then cook for another 1-2 minutes, until golden brown on the bottom.
Note: For the fluffiest pancakes, do not press down on the batter, or flip the pancakes more than once.

Buttermilk may be substituted with regular whole or 2 percent milk. To make your own buttermilk, stir 2 tablespoons white vinegar or lemon juice into 2 cups of regular milk or half and half. Allow the mixture to sit for 2-3 minutes, until it curdles.
Don’t overmix the batter! A few lumps are okay—overmixing can lead to dense pancakes instead of light and fluffy ones.

Recipe Variations:

Nutty banana pancakes – Add chopped almonds or walnuts to the batter for extra crunch and flavor.
Double chocolate pancakes – Mix in a tablespoon of cocoa powder along with the chocolate chips for a richer, chocolatey taste.
Peanut butter banana pancakes – Swirl a tablespoon of peanut butter into the batter for a delicious twist.
Dairy-free option – Use almond or oat milk instead of regular milk, and opt for dairy-free chocolate chips.

Storing Instructions:

Leftovers can be refrigerated for up to 5 days and reheated on the stove at a low temperature, as well as in the microwave in short, 10 to 15-second spurts.
The batter itself can also be refrigerated overnight if you anticipate leftovers. Chocolate chip banana pancakes cook just as well the next morning!