Start your morning with these fluffy Banana Chocolate Chip Pancakes, a deliciously light and naturally sweet breakfast.
Packed with fiber from ripe bananas and plant-based protein from almond milk and eggs, they provide sustained energy.
Quick to whip up, low in saturated fat, and subtly sweet, these pancakes are a wholesome, satisfying, and everyday-friendly brunch option.
Banana Chocolate Chip Pancakes
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 Large skillet or non-stick pan
- 1 spatula
- Measuring Cups and Spoons
Ingredients
- 1 cup all-purpose flour or gluten-free 1:1 flour blend
- 1 tsp baking powder
- 2 large eggs
- 2 tbsp avocado oil
- 2 tbsp maple syrup plus extra for serving
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 cup mashed ripe bananas about 2–3 medium bananas
- ½ cup unsweetened almond milk
- ½ cup chocolate chips
- Butter or oil for cooking
Instructions
- Prepare the Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour and baking powder. Whisk them together gently until the mixture is evenly blended. This ensures that your pancakes rise evenly and stay light and fluffy. Set the bowl aside while you prepare the wet ingredients so everything is ready to mix together smoothly.
- Whisk the Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them until slightly frothy. Add the avocado oil, maple syrup, vanilla extract, and fine sea salt. Use a whisk to combine these thoroughly, creating a smooth, slightly golden liquid base. Whisking at this stage helps incorporate air, which contributes to fluffier pancakes later.
- Mash the Bananas: Take 2–3 ripe bananas and mash them in a separate bowl until mostly smooth, with only a few small lumps remaining. Ripe bananas add natural sweetness, moisture, and fiber to your pancakes. Once mashed, mix them into the wet ingredient bowl along with the almond milk. Stir gently until fully combined, creating a creamy, pourable batter.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet banana mixture. Using a whisk or a rubber spatula, fold the ingredients together carefully until just incorporated. Avoid over-mixing—small lumps in the batter are fine and help keep the pancakes tender. Finally, fold in the chocolate chips evenly, ensuring every bite will have melty chocolate goodness.
- Preheat the Pan: Place a large non-stick skillet or frying pan over medium-high heat. Add 1 teaspoon to 1 tablespoon of butter, depending on your pan size and stickiness. Allow it to melt completely and coat the pan evenly. Reducing the heat slightly to medium ensures the pancakes cook through without burning.
- Cook the Pancakes: Spoon the batter into the pan using a ¼–½ cup measure, forming individual pancakes about 3–4 inches in diameter. Cook the pancakes for 2–3 minutes on the first side. You’ll know they are ready to flip when bubbles form on the surface and the edges begin to set. Carefully flip each pancake using a spatula and cook the other side for an additional 2 minutes or until golden brown.
- Repeat and Adjust Heat: Continue spooning and cooking the remaining batter, adding more butter or oil as needed to prevent sticking. If the pan starts to get too hot and the pancakes brown too quickly, lower the heat slightly. Wipe out any burnt butter or residue between batches using a paper towel to maintain even cooking.
- Keep Pancakes Warm: If cooking in multiple batches, preheat your oven to 200°F (90°C) and place cooked pancakes on a baking sheet in a single layer. This keeps them warm and fluffy while you finish cooking the remaining batter. Avoid stacking pancakes too early to prevent them from becoming soggy.
- Serve and Garnish: Serve the pancakes immediately while warm. Drizzle with maple syrup, sprinkle extra chocolate chips, or top with fresh berries, sliced bananas, yogurt, or nut butter. Each topping adds flavor and texture, making your breakfast both indulgent and satisfying.
Notes
- Use ripe bananas for maximum sweetness and natural moisture. Overripe bananas work best.
- Do not overmix the batter; small lumps help keep pancakes tender.
- Adjust the skillet heat as needed; medium is ideal to avoid burning.
- Chocolate chips can be swapped for other mix-ins like blueberries or nuts.
- Serve immediately for the best texture or keep warm in a low oven.
Chef’s Secrets For Perfect Pancakes
The key to fluffy, tender pancakes lies in the careful mixing of wet and dry ingredients.
Always mash bananas thoroughly but leave a few small lumps for natural texture.
Whisking the eggs well incorporates air, which helps your pancakes rise without baking soda alone.
When cooking, keep the pan at medium heat; too hot and the exterior will brown too fast while the inside remains undercooked.
Using a non-stick skillet or lightly greasing with butter ensures an effortless flip every time.
Lastly, fold chocolate chips gently into the batter to avoid sinking, keeping every bite chocolaty.
Serving Suggestions For Pancake Perfection
These Banana Chocolate Chip Pancakes are versatile and pair beautifully with a variety of toppings.
Classic maple syrup is always a winner, but fresh berries, sliced bananas, or a dollop of yogurt add freshness and creaminess.
For extra indulgence, drizzle with nut butter, almond butter, or even a touch of dark chocolate sauce.
They can also be stacked for a brunch platter or served with a side of scrambled eggs or smoked salmon for a sweet-savory twist.
The pancakes are satisfying enough for breakfast or a light dessert.
Storage Tips To Keep Pancakes Fresh
If not serving immediately, pancakes can be stored safely in the refrigerator for up to 3–4 days.
To freeze, lay them in a single layer on a baking sheet first, then transfer to a freezer-safe bag to avoid sticking.
Reheat gently in a skillet, toaster, or oven at 300°F (150°C) until warm.
Pancakes stored in the fridge can also be wrapped in foil and warmed for 5–10 minutes in a preheated oven.
Proper storage maintains their fluffiness and prevents them from drying out or becoming soggy.
Frequently Asked Questions
1. Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or another binder to help the pancakes hold together and rise properly.
2. Can I use a different type of milk?
Absolutely. Almond milk is suggested for its mild flavor, but you can use oat, soy, cow’s milk, or any milk alternative. Just maintain the ½ cup measurement for proper batter consistency.
3. Can I prepare the batter ahead of time?
Yes, you can mix the batter a few hours ahead and store it in the fridge. Whisk gently before cooking, as the batter may thicken slightly after resting.
4. How do I prevent pancakes from sticking?
Use a non-stick skillet or lightly coat the pan with butter or oil. Preheating the pan properly and cooking over medium heat ensures the pancakes lift easily without tearing.
5. Can I replace chocolate chips with other ingredients?
Definitely! Blueberries, chopped nuts, shredded coconut, or dried fruit all work beautifully. Just fold them gently into the batter to ensure even distribution without overmixing.
