Chocolate Chip Banana Pancakes
Start your morning on a sweet and satisfying note with these indulgent Chocolate Chip Banana Pancakes! Made with ripe bananas, melty semi-sweet chocolate chips, and a hint of vanilla, these fluffy pancakes strike the perfect balance between rich chocolatey goodness and natural banana sweetness. The batter is a breeze to whip up, combining pantry staples like flour, baking powder, and sugar with creamy mashed bananas and melted butter for an irresistibly moist texture. Perfectly golden on the outside and soft on the inside, each pancake is studded with gooey chocolate chips in every bite. Ready in just 30 minutes, this recipe is ideal for weekend breakfasts, brunch gatherings, or even a cozy breakfast-for-dinner. Pair with maple syrup, extra banana slices, or a sprinkle of powdered sugar for a delightful, crowd-pleasing treat that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 2 medium Ripe bananas
- 0.75 cups Milk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0.5 cups Semi-sweet chocolate chips
- 1 tablespoon Unsalted butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
In another bowl, mash the bananas until smooth. Add the milk, egg, vanilla extract, and melted butter to the mashed bananas and whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the chocolate chips, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter slightly if needed.
Cook the pancake for 2-3 minutes, until bubbles appear on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the chocolate chip banana pancakes warm, topped with syrup, sliced bananas, or additional chocolate chips if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 27.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
