Banana Chocolate Chip Pancakes

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These Banana Chocolate Chip Pancakes are so fluffy, soft, and delicious they will make any morning better! Naturally sweetened from the banana (and chocolate chips) that you might not even need syrup! Except totally add syrup. So delicious served with oven baked bacon and Classic Breakfast Casserole.

Banana Chocolate Chip Pancakes | The BEST Pancakes!

Ya’ll, I love a good pancake. Heck, I have many pancake recipes that I LOVE. (See here and here and here) Day to day, I don’t make them a lot for my family but when I do, we certainly eat them all. I always have extremely ripe bananas on hand, so it only makes sense to throw them into some pancakes with chocolate chips and walnuts for good measure!

Main Ingredients Needed

Here are the bare basics needed to make my Banana Chocolate Chip Pancakes! Lots of pantry and common staples listed here:

• Bananas – ripe bananas! This wouldn’t be a banana pancake recipe without bananas.
• Egg – for moisture and structure.
• Vanilla Extract – for flavor.
• Skim Milk and White Vinegar – this acts like buttermilk in the batter.
• Canola Oil – you can also use melted butter.
• All-Purpose Flour – to fill out the pancakes.
• Granulated Sugar – to sweeten.
• Salt – to balance out all of the sweetness.
• Baking Powder – this is the leavening agent in the batter.
• Ground Cinnamon – optional! I suggest adding cinnamon if you don’t add the chocolate chips.
• Chocolate Chips, Chopped Walnuts, and Maply Syrup – all optional but highly suggested additions to banana pancakes.

How to Make Banana Chocolate Chip Pancakes | Directions

1. In a large bowl, mash ripe bananas well. Whisk in egg, vanilla, milk, vinegar, and oil.
2. Add in flour, sugar, salt, and baking powder. Whisk until batter is mostly smooth. (A few lumps are ok!)
3. Preheat a lightly greased nonstick skillet or griddle over medium-medium low heat. Using a 1/4 cup dry measure, pour batter onto hot skillet and spread into a 4-inch circle. Sprinkle mini chocolate chips and chopped walnuts onto the tops of the pancakes. Flip when bubbles start to form on the pancake surface and the bottom is golden brown. Cook another minute or until the bottom is also cooked. Remove from the hot pan.
4. Repeat the process until no more batter remains. Serve warm with sliced bananas, extra chocolate chips, walnuts, and real maple syrup.

Pancake-Making Tips and Tricks

• Optional Additions. I topped my pancakes with extra bananas, walnuts, and chocolate chips to make it obvious what kind of pancakes these were. Feel free to NOT do that…though, extra chocolate never hurt anyone 😉 And if you are JUST going to add nuts or keep them plain, add in 1/2 teaspoon cinnamon to the batter. You’ll thank me later.
• Non-Stick Pan. Here is the nonstick pan I used for this recipe (I used the 12-incher). Grease it lightly with some butter or nonstick cooking spray. That should set you up for pancake success. I also have used this cast iron griddle, but I prefer the pan (easier clean-up).
• Flipping Pancakes. I love this pancake turner for flipping because it slides easily under anything!
• Moderate the heat. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it but medium-low to medium is about right.
• Mixing Bowl Heaven. PS- these mixing bowls are rad. They come with lids and are my favorite. The large one is pictured above. Oh, and did I mention they are on sale?? #winning

Storing Leftovers

Any leftover banana pancakes can be stored in the fridge, in an airtight container for up to 5 days. They, of course, are better fresh but can be reheated in the microwave or in a toaster oven.

Freezing

Alternatively, you can also store banana pancakes in the freezer! Cool all the way, then when stacking separate each layer with parchment paper. Store in an airtight freezer-safe container for up to 3 months.

Variations

Banana Pancakes have been around for quite a while, so there are a ton of different ways to enjoy them! For this recipe, I made them with chocolate chips and walnuts but here are some other super good options.

• Peanut Butter – spread some peanut butter over plain banana pancakes or add peanut butter chips to the mix!
• Oatmeal – ever heard of banana oatmeal pancakes? It’s like an oatmeal cookie for breakfast!
• Protein Powder – consider adding vanilla protein powder to the mix for a healthy spin.
• Blueberries – keep it fresh with sliced bananas and blueberries topping your pancakes.
• Instant Pancake Mix – if you’re looking for a quicker banana pancake recipe, add 1 very ripe banana and 1 tsp of vanilla to this Homemade Pancake Mix Recipe.

More Pancake Recipes to Love!

• Apple Pancakes with Caramel Syrup
• Cinnamon Roll Pancake & Waffle Syrup
• Mini Chocolate Chip Doughnut Pancake Dippers
• Homemade Pancake Recipe
• Whole Wheat Buttermilk Pancakes
• Pumpkin Chocolate Chip Pancakes
• Lemon Ricotta Pancakes