Description
Fluffy, sweet, and packed with melty chocolate, these banana chocolate chip pancakes are the ultimate breakfast treat. Perfectly golden with soft centers, they’re naturally sweetened with ripe bananas and come together in just minutes!
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 1 cup milk (whole milk or oat milk)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
- ½ cup chocolate chips
- Optional: Chopped walnuts, cinnamon, or shredded coconut
Instructions
- Mash the Bananas: In a bowl, mash the bananas until mostly smooth. A few lumps are fine.
- Mix the Dry Ingredients: In another bowl, whisk together flour, baking powder, sugar, and salt.
- Combine Wet Ingredients: Add milk, egg, vanilla, and melted butter to the bananas. Mix well.
- Mix Everything Together: Slowly fold the dry ingredients into the banana mixture. Do not overmix!
- Add the Chocolate Chips: Gently fold in chocolate chips to evenly distribute them.
- Cook the Pancakes: Heat a non-stick pan over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake and cook for 2–3 minutes until bubbles form. Flip and cook for another 1–2 minutes until golden.
- Serve & Enjoy: Stack them up, drizzle with syrup, and top with banana slices and extra chocolate chips if desired.
Notes
- Use Overripe Bananas: The riper they are, the sweeter your pancakes will be.
- Don’t Overmix: Stir the batter just until combined for fluffy pancakes.
- For Extra Crispy Edges: Cook with a little extra butter in the pan.
- Make It Dairy-Free: Swap out the milk for almond or oat milk and use coconut oil instead of butter.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for 3 days or frozen for up to 2 months.
Nutrition
- Calories: 160 kcal
- Sugar: 10g
- Fat: 5g
- Fiber: 2g
- Protein: 4g