20-Minute Soft Banana Chocolate Chip Pancakes

If there’s one breakfast that never gets old, it’s pancakes—especially when they’re soft, fluffy, and loaded with gooey chocolate chips. But let’s take it up a notch. These Banana Chocolate Chip Pancakes are my go-to comfort breakfast, and for good reason. The bananas add natural sweetness, making the pancakes extra moist, while the chocolate chips? Well, they just make everything better.

I started making these when I had a few overripe bananas sitting on the counter, and I wasn’t in the mood for banana bread. The result? A stack of warm, golden pancakes that taste like a mix between banana bread and a chocolate chip cookie—absolutely irresistible.

I tried also the Pumpkin Protein Pancakes, and they were so cozy and filling, perfect for a protein boost in the morning. And the Oat Flour Pancakes? So Light, fluffy, and just the right amount of wholesome!

So, if you love easy breakfasts that make you feel like a kid again, let’s get cooking!

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What Makes Pancakes Light and Fluffy?

Fresh baking powder is essential—it creates air bubbles in the batter, making the pancakes rise and giving them that soft, airy texture. Not overmixing is just as important; stirring too much develops the gluten in the flour, leading to dense, chewy pancakes instead of fluffy ones. Letting  batter rest for 5–10 minutes before cooking allows the flour to fully absorb the liquid, which helps with texture and fluffiness. Cooking on medium heat ensures the pancakes cook through evenly without burning on the outside before the inside is done.

Ingredients You’ll Need

Here’s what I use to make these heavenly pancakes:

• 2 ripe bananas – The riper, the better. They mash easily and add natural sweetness.
• 1 ½ cups all-purpose flour – I always use this for soft, fluffy pancakes.
• 1 tbsp baking powder – This is the key to that perfect rise and light texture.
• 2 tbsp sugar – I add just a little since the bananas do most of the sweetening.
• ½ tsp salt – A tiny pinch enhances all the flavors.
• 1 cup milk – Whole milk makes them rich, but I sometimes swap in oat milk, and it works great.
• 1 large egg – Helps bind everything together and makes the pancakes soft and tender.
• 1 tsp vanilla extract – I never skip this—it adds warmth and depth to the flavor.
• 2 tbsp melted butter – Butter gives the pancakes that slight crispiness on the edges while keeping the center soft.
• ½ cup chocolate chips – I always go for semi-sweet or dark chocolate chips for the best balance.

Optional Add-ins: Add chopped walnuts ,a pinch of cinnamon, or even shredded coconut for an extra twist.

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How to Make Banana Chocolate Chip Pancakes

Mash the Bananas

Alright, grab those ripe bananas and toss them into a mixing bowl. You mash them with a fork until they’re mostly smooth. A few lumps? Totally fine—they add texture to the pancakes.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Mixing them first ensures the baking powder distributes evenly, giving us perfectly fluffy pancakes.

Combine Wet Ingredients

Now, let’s go back to the mashed bananas. Add the milk, egg, vanilla extract, and melted butter, and whisk everything together. You’ll start to smell that amazing vanilla-banana combo—it’s already so good!

Mix It All Together

Time to combine the wet and dry ingredients. Slowly pour the dry mix into the banana mixture and stir gently. DO NOT overmix! A few lumps are fine—overmixing makes pancakes dense instead of fluffy.

Add the Chocolate Chips

Now for the best part: the chocolate chips! Gently fold them in so every bite has melty chocolate goodness.

Cook the Pancakes

Heat a non-stick pan over medium heat and grease it with a little butter. Once it’s hot, pour ¼ cup of batter into the pan. Let it cook for 2–3 minutes until bubbles form on top, then flip it and cook for another 1–2 minutes until golden brown.

Serve & Enjoy!

Stack them up, drizzle with maple syrup, and maybe top with extra banana slices and chocolate chips—because why not? Then dig in!

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Tips for the Best Banana Chocolate Chip Pancakes

Use overripe bananas – The darker the peel, the sweeter the pancakes.

Let the batter rest for 5 minutes – This helps everything combine, making the pancakes extra fluffy.

Don’t overmix – A slightly lumpy batter gives you the softest pancakes.

Grease the pan lightly – Too much butter can make them greasy instead of golden.

Keep pancakes warm – Place them on a baking sheet in a 200°F oven while you finish the batch.

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What Can I Serve with Banana Chocolate Chip Pancakes

These pancakes are already packed with flavor, but adding the right sides makes them even better. For a classic combo, serve them with butter and maple syrup—you can never go wrong with that. If you love sweet and salty, crispy bacon or breakfast sausage pairs perfectly. For a healthier twist, top them with Greek yogurt, fresh berries, or a drizzle of peanut butter. And if you’re feeling extra indulgent, a dollop of whipped cream and chocolate shavings makes them straight-up dessert-worthy.

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Storing and Freezing Banana Chocolate Chip Pancakes

To Store: Keep the leftovers in an airtight container in the fridge for up to 3 days.

To Freeze: Stack pancakes with parchment paper in between, then store them in a freezer-safe bag for up to 2 months.

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How to Reheat Banana Chocolate Chip Pancakes

• Microwave: Heat for 20–30 seconds for a quick fix.
• Toaster: Pop them in for a crispy finish.
• Stovetop: Warm in a dry pan to bring back that fresh-off-the-griddle texture.

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Recipe Variations & Substitutions

These Banana Chocolate Chip Pancakes are super easy to customize! Swap whole wheat or oat flour for a healthier option, or use almond, oat, or coconut milk to keep them dairy-free. You can add protein powder or Greek yogurt for extra protein, or mix in chopped nuts, shredded coconut, or cinnamon for more flavor. No chocolate chips? Try blueberries, raisins, or peanut butter chips instead. However you make them, they’ll be delicious!

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FAQs About Banana Chocolate Chip Pancakes

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These Banana Chocolate Chip Pancakes are one of those no-fail, always delicious breakfasts that make mornings feel special. Whether you’re making them for weekend brunch, meal prepping for the week, or just treating yourself, they’re guaranteed to be a hit.

Try this recipe and let me know what you think—I’d love to hear how you customize yours!

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