Description
Fluffy, sweet, and packed with mashed ripe bananas and melty chocolate chips, these Banana Chocolate Chip Pancakes are the ultimate cozy breakfast. A touch of cinnamon adds warmth, and they come together in just 20 minutes! Perfect for weekend brunch, meal prep, or a fun breakfast-for-dinner treat.
Ingredients
Dry Ingredients:
- All-purpose flour – The base for soft and fluffy pancakes.
- Brown sugar – Adds a subtle caramel-like sweetness.
- Baking powder – Helps the pancakes rise and stay light.
- Salt – Enhances overall flavor.
- Cinnamon – A warm spice that pairs beautifully with bananas.
Wet Ingredients:
- Milk – Adds moisture for a smooth batter.
- Egg – Helps bind the ingredients and adds fluffiness.
- Vegetable oil – Keeps the pancakes soft and moist.
- Vanilla extract – Enhances sweetness and warmth.
- Ripe bananas – Adds natural sweetness and moisture.
- Mini chocolate chips – Melty chocolate in every bite!
Instructions
- Preheat the Griddle – If using an electric griddle, set it to 350°F. If using a stovetop pan, wait until just before cooking to preheat.
- Mix the Dry Ingredients – In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
- Mix the Wet Ingredients – In a separate bowl, whisk milk, egg, oil, vanilla extract, and mashed bananas until well combined.
- Combine Everything – Pour the wet ingredients into the dry ingredients and stir gently. Fold in the mini chocolate chips.
- Cook the Pancakes – Heat a greased griddle or pan over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on top, then flip and cook until golden brown.
- Serve & Enjoy! – Serve warm with maple syrup, extra chocolate chips, or sliced bananas.
Notes
- Don’t overmix the batter – A few lumps are fine; overmixing can make the pancakes dense.
- Use overripe bananas – The riper, the sweeter and more flavorful your pancakes will be.
- For extra fluffiness – Let the batter rest for 5 minutes before cooking.
- Make it dairy-free – Use almond, oat, or coconut milk instead of regular milk.
- Storage – Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal per serving
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: banana chocolate chip pancakes, easy banana pancakes, fluffy pancakes, chocolate chip pancakes, homemade breakfast