Chocolate Chip Banana Pancakes

$- 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 large ripe banana, mashed - 1 large egg - 2 tablespoons melted butter (plus extra for cooking) - 1/2 cup chocolate chips - 1/2 teaspoon vanilla extract - Optional toppings: sliced bananas, whipped cream, maple syrup Gathering the right ingredients is key to making delicious chocolate chip banana pancakes. Each item plays a big role in creating that perfect fluffy texture. Start with 1 cup of all-purpose flour. This is the base for your pancakes. Next, add 2 tablespoons of sugar. This gives a little sweetness without being overpowering. Then, include 1 tablespoon of baking powder. This helps the pancakes rise and stay light. Don’t forget 1/2 teaspoon of salt. Salt balances the sweetness and enhances the flavors. You will need 1 cup of milk for moisture. It makes the batter smooth and creamy. Grab 1 large ripe banana and mash it well. This adds natural sweetness and flavor. You also need 1 large egg. The egg binds everything together and adds richness. Melt 2 tablespoons of butter. This adds flavor and keeps the pancakes from sticking. Add in 1/2 cup of chocolate chips. This is where the magic happens; they melt perfectly in the warm pancakes. Finally, don’t skip 1/2 teaspoon of vanilla extract for that lovely aroma and taste. For toppings, you can use sliced bananas, whipped cream, or maple syrup. These add fun flavors and make your pancakes extra special. With all these ingredients, you’re ready to make a breakfast treat that everyone will love! {{ingredient_image_1}} First, grab a large mixing bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to mix these ingredients well. Whisking helps to blend the flour and baking powder evenly. This step is key. It ensures that the pancakes rise well, giving you that light and fluffy texture. In another bowl, combine 1 cup of milk, 1 large ripe banana (mashed), 1 large egg, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Mix these until you get a smooth mixture. This is where the banana adds flavor. It blends nicely with the milk and butter, making your pancakes moist and delicious. Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. The batter should still look slightly lumpy. Overmixing can lead to tough pancakes. So, take your time and fold the mixture carefully. When you see a few dry spots, you’re ready to add the chocolate chips. Preheat a non-stick skillet over medium heat. Add a small amount of butter to grease the surface. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. This shows they are ready to flip. Carefully turn them over and cook for another 1-2 minutes until golden brown. Keep an eye on the heat to avoid burning. Repeat this with the remaining batter and enjoy your pancakes warm! To make your pancakes fluffy, use room temperature ingredients. Cold milk and eggs can make the batter dense. Let them sit out for about 30 minutes. Resting the batter for 10 minutes also helps. It allows the flour to absorb the moisture fully. This step makes your pancakes rise better during cooking. Use a non-stick skillet for easy flipping. Preheat it over medium heat. Add a small amount of butter to the skillet before pouring in the batter. If the heat is too high, the pancakes can burn on the outside while staying raw inside. If they cook too fast, lower the heat slightly. Fold in the chocolate chips gently. This keeps the batter light and airy. Avoid stirring too much, as it can lead to dense pancakes. For even chocolate placement, sprinkle some chips on top of the batter once it is in the skillet. This way, you prevent heavy chocolate at the bottom. Pro Tips Perfectly Ripe Bananas: Use bananas that are very ripe, with lots of brown spots, as they provide the best flavor and natural sweetness for your pancakes. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. A few lumps are okay; overmixing can lead to dense pancakes. Even Heat Distribution: Make sure your skillet or griddle is evenly heated to prevent pancakes from burning. Test with a drop of water; it should sizzle and evaporate quickly. Keep Them Warm: If making multiple pancakes, keep cooked ones warm in a low oven (200°F or 93°C) while you finish the batch. {{image_2}} You can make your pancakes healthier with a few swaps. Try using whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and nutrients. Oat flour is another great choice. It gives a nutty flavor and works well. For sweetening, think about using honey or maple syrup. These natural options can replace sugar. They add a different taste and are often less processed. Want to mix it up? Try adding nuts to your batter. Chopped walnuts or pecans bring crunch and flavor. You could also sprinkle in some cinnamon or nutmeg. These spices add warmth and depth. Don’t forget about chocolate! You can use dark chocolate chips or even white chocolate. Each type offers a unique taste. You can even blend different chocolates for a fun twist. If you follow a dairy-free diet, use almond milk or soy milk instead of regular milk. For butter, try coconut oil or a dairy-free spread. These swaps keep the flavor without dairy. If you're vegan, you can skip the egg. Use a flaxseed or chia seed mix instead. Just mix one tablespoon of seeds with three tablespoons of water. Let it sit for five minutes to thicken. This mix binds the pancakes just like an egg would. To keep leftover pancakes fresh, place them in an airtight container. You can stack them with parchment paper between each pancake to avoid sticking. Properly stored, they last about 3 to 4 days in the fridge. When reheating, use a microwave or skillet. For the microwave, place a pancake on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds until warm. If you prefer the skillet, heat it over low heat with a touch of butter. Cook each pancake for about 1-2 minutes on both sides. This method adds a nice crispness. Freezing pancakes is easy and a great way to save time. Start by letting the pancakes cool completely. Then, stack them with parchment paper in between each one to prevent sticking. Wrap the entire stack in plastic wrap or place them in a freezer bag. Squeeze out as much air as possible. They can stay fresh for up to 2 months in the freezer. To thaw frozen pancakes, take them out and leave them in the fridge overnight. If you're in a hurry, you can microwave them directly from the freezer. Heat for about 1 minute, flipping halfway through. For a crispy finish, use a skillet over low heat for a few minutes. Enjoy your pancakes just like fresh! Yes, you can make these pancakes gluten-free. Use gluten-free flour blends available at stores. Look for blends made from rice flour, almond flour, or coconut flour. These blends work well in pancakes. Just replace the all-purpose flour with your choice of flour blend. Adjust the liquid slightly if needed since gluten-free flours can absorb more moisture. If you need an egg substitute, there are many options. You can use 1/4 cup of unsweetened applesauce for each egg. Mashed banana works great too; use 1/4 cup for one egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit for a few minutes. This mixture acts like an egg in pancakes. To boost nutrition, add fruits like blueberries or diced apples into the batter. You can also mix in oats or whole wheat flour for more fiber. Chia seeds or flax seeds add healthy fats and fiber too. These options enhance flavor and make the pancakes healthier without losing their tasty appeal. Pancakes stay fresh in the fridge for about 3 to 4 days. Store them in an airtight container to keep them moist. When you’re ready to eat, just reheat them in the microwave or on the skillet. For longer storage, consider freezing them. They can last up to 2 months in the freezer if wrapped well. In this post, we explored a simple, tasty pancake recipe using easy ingredients. We covered steps to mix and cook the batter for fluffy pancakes. You now know tips for variations and storage options. These pancakes can fit any diet and taste preference. Enjoy making them at home, and share the joy with family or friends. Simple tools and a bit of practice will lead you to perfect pancakes every time. Now, get cooking and treat yourself!$

Delicious pancakes made with ripe bananas and chocolate chips, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
0.5 teaspoon salt
1 cup milk
1 large ripe banana, mashed
1 large egg
2 tablespoons melted butter (plus extra for cooking)
0.5 cup chocolate chips
0.5 teaspoon vanilla extract
to taste optional toppings: sliced bananas, whipped cream, maple syrup

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, mashed banana, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix. The batter should still be slightly lumpy.
Fold in the chocolate chips until evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Stack the pancakes on a plate and serve warm with optional toppings like sliced bananas, whipped cream, or maple syrup.

Notes

Serve warm with your choice of toppings.

Keyword banana, breakfast, chocolate chip, pancakes