Fluffy Banana Pancakes with Chocolate Chips
A quick and easy homemade recipe for fluffy banana pancakes with melting pockets of chocolate chips, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- 3/4 cup (180 ml) milk (whole milk preferred, dairy-free options like almond or oat milk work too)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) semi-sweet chocolate chips
Instructions
- In a large bowl, mash 2 ripe bananas with a fork until mostly smooth but leave a few small lumps for texture (about 2 minutes).
- Add 3/4 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract to the mashed bananas. Whisk gently until combined (1-2 minutes). Avoid overmixing.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated sugar, and a pinch of salt.
- Slowly add the dry ingredients to the wet banana mixture, stirring gently with a spatula or wooden spoon until no dry flour pockets remain. Some lumps are okay.
- Fold in 1/2 cup chocolate chips carefully to avoid sinking.
- Heat a non-stick skillet or griddle over medium-low heat for 3-4 minutes. Test heat by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
- Scoop 1/4 cup batter for each pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook another 1-2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while cooking the rest.
- Serve stacked with extra chocolate chips if desired, syrup, fresh fruit, or yogurt.
Notes
Do not overmix the batter to keep pancakes fluffy. Use medium-low heat to avoid burning. Let batter rest 5-10 minutes before cooking for best results. Fold chocolate chips in gently to prevent sinking. Test the first pancake to adjust heat.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
Keywords: banana pancakes, chocolate chip pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes