Sweet, fluffy banana chocolate chip pancakes are homemade goodness sure to rouse any sleepy crew out of bed for breakfast.
Chocolate Chip Banana Pancakes
Tired of making banana bread when those bananas on the counter have passed their prime? Banana pancakes with chocolate chips are a quick, easy breakfast that I’d happily eat for dessert as well.
While pancakes are quite simple to make, there is one big not-so-secretive step to their fluffiness. Patience. Yep, it is as simple as waiting just a few minutes so that baking powder can get to work and all those bubbles form.
Once the batter is nice and bubbly don’t stir it again. Scoop out the pancakes without distributing too many of the bubbles.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Banana Chocolate Chip Pancake
Gather up a few ingredients to make some breakfast memories with your family:
- vanilla extract
- light brown sugar
- all-purpose flour
- baking powder
- kosher salt
- chocolate chips
To make these pancakes, you’ll start by heating an electric griddle to medium-high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, and chocolate chips.
Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side for about 3 minutes, until golden brown.
Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.
Making large batches of pancakes is a breakfast game-changer; especially when you know how to freeze the extra pancakes. Here are some great tips for storing and freezing to enjoy on those busy mornings.
While you can not go wrong making pancakes with sprinkles we have not met a pancake we didn’t love for breakfast or dinner! Banana nut pancakes are slightly sweet and deliciously nutty.
When you add crisp savory bacon to a stack of fluffy buttermilk pancakes, you wind up with the best Bacon Pancakes you’ll ever have the pleasure of eating. Fluffy buttermilk pancakes filled with crumbled breakfast sausage add up to a whole lot of awesomeness in these Sausage Pancakes.
Start the day with dessert? Yes, please! That’s how it feels when I’m eating peanut butter pancakes with chocolate chips for breakfast.
Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! You’re going to love this twist on the classic pancake breakfast.
Banana Chocolate Chip Pancakes
- 3 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup light brown sugar
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ cup melted butter
- 4 small ripe bananas, mashed about 1½ cups worth
- ⅔ cup chocolate chips optional
- Heat an electric griddle to medium high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, and chocolate chips.
- Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
- Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve. Enjoy!
2 Comments Leave a comment or review
Good morning! Made these for my kids and their friend for breakfast and they were a big hit! Best chunky monkey recipe we have tried.
Thank you, Jessica. That is awesome that they loved them.