Banana Chocolate Chip Pancakes (video)

Amazing banana chocolate chip pancakes! It’s a great idea to use up ripe bananas. These pancakes come out thick, fluffy, they have an almost plush texture. They taste like my favorite banana bread in the form of a pancake. Studded with mini chocolate chips, are sure to become one of your breakfast favorites!

Ingredients:

Bananas – the best would be very ripe bananas, but not-so-ripe bananas will also work.

Yogurt – I used a plain unsweetened and unflavored yogurt that was rather thick than runny. You can also use Greek yogurt.

Light brown sugar – adds moisture and caramel flavor to the pancakes! You can swap it for granulated sugar but the pancakes will be slightly less moist.

Cinnamon – adds just a hint of cinnamon flavor, you can always add more! In the fall/winter season you could also add pumpkin pie spice or gingerbread spice mix!

Chocolate chips – the best will be MINI chocolate chips. You can also add finely chopped chocolate. The chocolate chips are better for frying the pancakes as they don’t melt instantly and leave stains on the pan. Use dark or bittersweet chocolate chips, I think these pancakes would be too sweet with milk chocolate chips. Chocolate chips can also be omitted.

What to use for cooking the pancakes – my absolute favorite fat for cooking the pancakes is clarified butter. It’s a kind of butter that can be used for frying as it doesn’t burn so quickly as regular butter, but still tastes buttery. Alternatively, you can use any kind of vegetable oil that is suitable for frying. Clarified butter definitely adds more flavor to these pancakes.

How to make banana chocolate chip pancakes step by step:

STEP 1: Mash the bananas with a fork.

STEP 2: Add the mashed bananas, eggs, yogurt, sugar, and vanilla extract to a medium bowl. Whisk until combined.

STEP 3: Sift the flour, baking powder, cinnamon, and salt into the bowl. Whisk until half-combined.

IMPORTANT – HOW TO MEASURE FLOUR:

How to measure flour: if you use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g. To correctly measure the flour, you need to:

1. Fluff the flour by stirring it in the bag/flour container with a spoon.
2. Spoon the flour and sprinkle it into your measuring cup.
3. Sweep off the excess flour with the back of a knife.

STEP 4: Add the chocolate chips and gently fold in.

When do you add chocolate chips to pancakes?

If using mini chocolate chips, add them directly to the batter. When using regular chocolate chips add them to the pancakes in the pan before turning them over (they won’t melt and leave chocolate streaks on the pan).

STEP 5: Don’t over-mix the batter, small lumps are ok!

STEP 6: Cook the pancakes on both sides until golden.

Enjoy!

What to serve it with:

I like it most just with maple syrup and some with fresh fruits. You can also serve it with yogurt, apple sauce, or any other fruit sauce.

Storage and reheating:

These pancakes store very well. They make a great make-ahead breakfast. Leave them to cool then wrap in plastic foil and put in the fridge for up to 3 days. Reheat on a non-stick pan. You can add a small amount of butter or don’t use any fat. Warm the pancakes up gently by cooking them over medium heat on both sides until warm.

Tips for cooking any type of pancakes:

• The pan and oil must be well-heated or the pancakes will soak up the fat and be flat and dense instead of light and fluffy.
• The most important thing is to cook the pancakes over medium-low heat. It’s setting 2/6-3/6 on my stovetop. If you flip them over too soon they may fall apart. If you cook the pancakes over too high heat they will just burn on the outside and won’t be cooked through in the middle. This is important for American-style thick pancakes. I cook thin pancakes (crepes) over high heat.
• Cook the pancakes longer on the first side and just briefly on the other side.
• If the pancakes are hard to flip over, they fall apart or tear it means they not ready yet to be flipped over. Try to reduce the heat and cook them a little longer.
• If you’re already experienced, you can cook the pancakes on two pans simultaneously.
• Use a non-stick pan, the best is a pancake pan (shown on the photos) which has low rims – this makes flipping pancakes very easy. This recipe will work on any non-stick pan, though.
• Cooking time depends also on the type of the pan. The pancakes will cook a little longer on a heavy-bottomed pan and it won’t be so easy to burn them, so you can cook them over medium or medium-high heat. If your pan has a thin bottom you need to reduce the heat as the pancakes will cook much quicker and it will be easier to burn them. Cooking time depends also on the material and color of the pan (black pans cook quicker).
• How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.

Other pancake recipes you may like:

All my pancake and crepe recipes can be found here: pancakes and crepes.

• Fluffy pumpkin pancakes
• Lemon ricotta pancakes with raspberries
• Lemon Blueberry Sheet Pan Pancakes (fluffy oven-baked pancakes)
• Kaiserschmarrn (Emperor’s pancake) with caramelized plum and cranberry sauce
• Pumpkin pie apple ring pancakes
• Bananas foster pancakes

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Banana Chocolate Chip Pancakes

Amazing banana chocolate chip pancakes! It’s a great idea to use up ripe bananas. These pancakes come out thick, fluffy, they have an almost plush texture. They taste like my favorite banana bread in the form of a pancake. Studded with mini chocolate chips, are sure to become one of your breakfast favorites!

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5 from 5 votes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings (10 pancakes)

Calories 662kcal

Author Aleksandra

Ingredients

• ▢ 2 medium bananas
• ▢ 2 large eggs
• ▢ 1/4 cup (50g) light brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup (125g) thick plain yogurt
• ▢ 1 cup (125g) flour, spooned and leveled
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon cinnamon
• ▢ pinch of salt
• ▢ 1/4 cup (40g) mini chocolate chips, dark or bittersweet
• ▢ clarified butter or oil for cooking the pancakes

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Instructions

• Mash the bananas with a fork.
• Add the mashed bananas, eggs, vanilla extract, sugar, and yogurt into a bowl, then whisk until combined.
• Sift the flour, baking powder, cinnamon, and salt into the bowl.
• Gently whisk in until half-combined.
• Add the chocolate chips and fold in until the batter is combined. It doesn’t have to be homogenous and perfectly smooth, small lumps are ok. Don’t overmix the batter.
• Heat some oil or clarified butter in a non-stick skillet over medium / medium-low heat. When its hot scoop about 2 heaped tablespoons per pancake onto the pan. Cook until golden then flip over and cook until the pancakes are cooked through. Repeat with the remaining batter. Transfer the pancakes to a plate.
• Enjoy!

Notes

• How to get them extra thick: place about 1-2 heaped Tbsp of batter per pancake, let it cook briefly (the batter should set a little bit), then put some more batter on top to make the pancakes thicker. Cover the pan with a lid to help them cook in the middle.
• You can add finely chopped chocolate instead of chocolate chips.
• Instead of cinnamon, you can add pumpkin pie spice or gingerbread spice mix.
• What to serve them with: I like it most just with maple syrup and some with fresh fruits. You can also serve it with yogurt, apple sauce, or any other fruit sauce.
• Storing and reheating: These pancakes store very well. Leave them to cool then wrap in plastic foil and put in the fridge for up to 3 days. Reheat on a non-stick pan. You can add a small amount of butter or don’t use any fat. Warm the pancakes up gently by cooking them over medium heat on both sides until warm.
• How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.
• How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it!
• To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
• Calories = 1/2 of the recipe (1 serving = 5 pancakes). This is only an estimate!

Course Breakfast

Cuisine American

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