Banana Chocolate Chip Pancakes

These banana bread chocolate chip pancakes came from a pile of bananas that were too spotty to eat plain but too good to toss. Mashed into the batter with melted chocolate chunks and chips, they turn into something halfway between banana bread and a chocolate chip pancake — cooked up right on the griddle. My kids ask for these on repeat, and they come together in one bowl with no fancy technique required.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana bread chocolate chip pancakes, banana chocolate chip pancakes, chocolate chip banana pancakes

Servings: pancakes

Calories: 253kcal

Author: Neal Williams

Ingredients

3 ripe bananas mashed
2 large eggs beaten
2 teaspoons vanilla extract
1½ cups buttermilk
3 tablespoons butter melted
¼ cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 oz good quality chocolate bar rough chopped
⅓ cup chocolate chips

Instructions

In a large bowl, mash the ripe bananas with the beaten eggs and vanilla until smooth.
Into the same bowl, add the buttermilk, melted butter, and brown sugar. Mix until well combined.
In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Then add the dry ingredients to the bowl with the wet ingredients. Mix until everything is just combined, being careful to not overmix.
Fold in the chopped chocolate bar and chocolate chips.
Preheat your griddle to 350–375°F.
Ladle the batter onto the griddle in pancake-sized portions. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Flip and cook the second side until golden, another 1-2 minutes.
Serve warm, with extra chocolate chips, a drizzle of syrup, or your favorite pancake toppings.

Notes

Resting the batter - I prefer to make my pancake batter before heating up my griddle. This batter benefits from about 10-15 minutes of rest time, rather than immediately ladling it onto the griddle. After the rest, you’ll notice small bubbles have formed in the batter, and that’s what helps the pancakes get super fluffy.
Scooping the batter - We love using a 2 tablespoon-sized, quick-release cookie scoop to scoop our pancake batter onto the griddle, because it’s fast and mess-free. We use two of these scoops, so each pancake is roughly 1/4 cup of batter.

Nutrition