Loaded with gooey chocolate chips and lots of banana, these chocolate chip banana pancakes are thick, fluffy, and the ultimate breakfast treat!
A pancake breakfast doesn’t get much more more fun than this stack right here!
Banana and chocolate are obviously a top-tier duo and putting them in pancake form is just all the stars aligning in breakfast land.
These pancakes are seriously the softest, fluffiest little stacks of heaven and feature sweet banana and gooey chocolate in every bite. << how breakfast was meant to be!!
No fancy tricks or ingredients in sight today! These pancakes are just about the most simple breakfast you’ll ever pull off and only 20 minutes and handful of ingredients stand between you and an epic stack.
My only advice is stack ’em HIGH and let the maple syrup waterfall do its thing.
These Banana Pancakes feature…
- An incredibly soft and fluffy texture
- Lots of banana flavor and gooey chocolate
- Ready in minutes and incredible with warm maple syrup drizzled on top
Making the Banana Pancakes
(scroll down to the bottom of the page for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Bananas
- Vanilla extract
- Egg
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Kosher salt
- Semisweet chocolate chips
Choosing Your Bananas
You will need two medium ripe bananas for this recipe. Choose bananas that are ripe with brown spots all over them for a highly sweet and flavorful kick of banana flavor in the pancakes.
To prep the bananas for the batter, peel and use a fork or potato masher to finely mash (a few small chunks are okay!).
Tips for Perfect Pancakes
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent scrambling the egg.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Use a different chocolate – try dark chocolate, bittersweet, or white chocolate in place of the semisweet.
- Skip the chocolate – try blueberries, chopped strawberries, or raspberries in place of the chocolate.
- Add more spices – try a few dashes of nutmeg, allspice, and cloves for a warmer spiced flavor.
Serving Suggestions
These pancakes are best if enjoyed hot from the griddle with plenty of maple syrup and extra sliced bananas/chocolate chips piled on top.
If you wish to store these pancakes, I recommend freezing them up to 2 months and thawing in the toaster for serving.
Each and every bite of these pancakes tastes like pure breakfast luxury! The bananas give the pancakes the most incredible soft texture that unsurprisingly is so tasty paired with all that gooey chocolate.
Meet your new favorite pancake breakfast for real!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these pancakes made step-by-step on Google web stories.
More pancake recipes to try next!
Chocolate Chip Banana Pancakes
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Ingredients
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey or agave nectar
- 2 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- Melted butter for cooking
- Additional chocolate chips, banana slices, and maple syrup for serving
Instructions
- In a large bowl, whisk melted butter, honey, mashed banana, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Fold flour mixture into liquid until batter is just combined. Fold in chocolate chips. (batter will be thick)
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/3 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Serve pancakes warm with additional chocolate chips, banana slices, and maple syrup on top. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 8/13/24.
Annie @ Natural Sweet Recipes says
This looks sooo good! I can’t believe it, but I haven’t ever made banana pancakes before. That must change. Thanks for the recipe! Looks so good with chocolate chips.
Sarah says
Thanks so much, Annie! You definitely have to try these pancakes! Let me know how they turn out! 🙂