Sometimes the best recipes come from the simplest of places like a few overripe bananas on the counter and the irresistible craving for pancakes. That’s exactly how this easy banana chocolate chip pancake recipe was born. Growing up, my mom had a rule: never waste bananas. So they almost always ended up in banana bread or pancakes. One morning, I decided to add chocolate chips to the mix, and magic happened. The rich flavor of bananas pairs beautifully with melty chocolate and makes every bite comforting and delicious. Over the years, I’ve refined this easy banana chocolate chip pancake recipe, and now it’s the one I turn to for relaxed weekend breakfasts, cozy brunches, or even a sweet dinner-for-breakfast situation. It’s quick, satisfying, and a guaranteed hit with everyone.
Why You’ll Love This Easy Banana Chocolate Chip Pancake Recipe
There’s so much to love about this easy banana chocolate chip pancake recipe:
It’s made with simple pantry staples and ripe bananas.
The chocolate chips add gooey richness with every bite.
The batter comes together in one bowl for easy cleanup.
Perfect for kids, picky eaters, or anyone needing a breakfast boost.
It’s freezer-friendly, so you can make a big batch and enjoy later.
You’ll appreciate how this easy banana chocolate chip pancake recipe brings together flavor, texture, and that home-cooked warmth that makes pancakes so iconic.
Pure Comfort
Imagine a stack of golden, fluffy pancakes infused with sweet banana flavor and dotted with melty chocolate chips. That’s comfort food, right there. Whether you top them with maple syrup, a dusting of powdered sugar, or fresh fruit, this easy banana chocolate chip pancake recipe delivers the kind of cozy you need at the start of the day or as a sweet little pick-me-up whenever.
Ingredients for Easy Banana Chocolate Chip Pancake Recipe
1 cup mashed ripe bananas (about 2 medium bananas)
1 cup all-purpose flour
1 tablespoon sugar (optional)
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk (dairy or non-dairy)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter or coconut oil
1/2 cup mini chocolate chips
What You Need
Mixing bowls
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Ladle or 1/4-cup scoop
Time to Cook Easy Banana Chocolate Chip Pancake Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10–12 pancakes
Steps to Make It
In a large bowl, mash the bananas until smooth.
Whisk in the egg, milk, vanilla, and melted butter until well combined.
In another bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
Add dry ingredients to wet and stir gently until just combined.
Fold in the chocolate chips. Let batter rest for 5 minutes.
Heat a skillet over medium heat and lightly grease it.
Scoop 1/4 cup batter per pancake into the skillet.
Cook until bubbles appear on the surface, then flip and cook for another 2–3 minutes.
Repeat with remaining batter and serve warm.
Make It Perfect
Use very ripe bananas for maximum flavor and sweetness.
Let the batter rest to activate the baking powder this makes fluffier pancakes.
Don’t overmix the batter; small lumps are okay.
Use mini chocolate chips for better distribution and less burning. For extra tips on avoiding burnt chocolate, check out this guide to fluffy pancakes.
Mix It Up
Add chopped nuts like walnuts or pecans for crunch.
Try a swirl of peanut butter or almond butter in the batter.
Use dark chocolate or white chocolate chips for variation.
Top with sliced strawberries or caramelized bananas.
Perfect Partners
Busy Day Hero
Serve these pancakes with high-protein overnight oats for a powerful breakfast that fuels you all morning.
Work Ahead
Make a double batch and refrigerate or freeze extras. They reheat beautifully in the toaster.
Save Some For Later
Cool pancakes completely, stack with parchment between, and freeze in a zip-top bag for up to 2 months.
Everyone’s Happy
Let the whole family customize toppings berries, syrups, whipped cream, or even yogurt.
Good For You Too
Substitute half the flour with oat flour or use unsweetened almond milk to keep things lighter.
Easy Clean Up
Mix wet and dry ingredients in one bowl if you’re short on time just don’t overbeat.
Switch It Up
Swap chocolate chips for blueberries or use a combination of both for a fruity, chocolatey delight.
Simply Perfect
Top with sliced bananas and a drizzle of maple syrup for a clean, sweet finish that highlights the banana flavor.
FAQs for Easy Banana Chocolate Chip Pancake Recipe
1. Can I make these pancakes dairy-free?
Yes, just use non-dairy milk and coconut oil or a dairy-free butter substitute.
2. Can I make this recipe gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend.
3. How do I keep the chocolate chips from burning?
Use mini chips and cook on medium heat. For more tips, see this anti-burn chocolate pancake guide.
4. Can I use frozen bananas?
Yes, thaw them first and drain any excess liquid before mashing.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for 2 months.
6. Are these pancakes sweet enough without syrup?
Yes! The bananas and chocolate chips add plenty of natural sweetness, but syrup adds a nice touch.
Conclusion
This easy banana chocolate chip pancake recipe brings together everything we love in a breakfast: ease, comfort, and indulgence. Whether you’re making them for a special brunch or just to use up those spotty bananas, these pancakes will win hearts at first bite. With melty chocolate and sweet banana in every forkful, it’s a warm, homey treat that never disappoints.
Happy cooking with Rita chef ❤️!
Print
Easy Banana Chocolate Chip Pancake Recipe
- Total Time: 25 minutes
- Yield: 10–12 pancakes 1x
Description
These easy banana chocolate chip pancakes are made with ripe bananas, flour, milk, eggs, and chocolate chips for a fluffy, flavorful breakfast favorite.
Ingredients
1 cup mashed ripe bananas (about 2 bananas)
1 cup all-purpose flour
1 tablespoon sugar (optional)
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk (dairy or non-dairy)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter or coconut oil
1/2 cup mini chocolate chips
Instructions
In a large bowl, mash the bananas until smooth.
Add egg, milk, vanilla, and melted butter, whisk until combined.
In a separate bowl, mix flour, sugar, baking powder, cinnamon, and salt.
Add dry ingredients to wet mixture and stir until just combined.
Fold in the chocolate chips and let the batter rest for 5 minutes.
Preheat a non-stick skillet or griddle over medium heat.
Lightly grease the surface and pour 1/4 cup of batter for each pancake.
Cook until bubbles form on the surface, then flip and cook 2–3 more minutes.
Repeat with remaining batter and serve warm.
Notes
Use very ripe bananas for better sweetness and texture. Mini chocolate chips melt faster and distribute more evenly. Substitute oat flour for a gluten-free option. Batter can be made ahead and stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: easy banana chocolate chip pancakes, banana chocolate pancakes, pancake recipe with banana, banana chip pancakes