Banana Chocolate Chip Pancakes
These Banana Chocolate Chip Pancakes are tender, fluffy, and naturally sweetened with ripe bananas. Ready in under 30 minutes, they’re a perfect high-fiber, protein-rich breakfast or brunch treat. Serve with maple syrup, fresh fruit, or nut butter for a wholesome, satisfying start to your day.
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.
