Melty chocolate and lightly caramelized bananas make these banana chocolate chip pancakes the perfect cozy and delicious breakfast. Plus they come together fast with the the classic mix wet ingredients, mix dry ingredients and combine technique.
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A tried and true recipe
You know how when you find a recipe that you like you tend to make it over and over (and over)? In fact, you’ve make it so many times that it becomes second nature, and you never ever worry that it will surprise you or go wrong even when you’re making it for guests. Well this is one of those recipes!
I first developed this recipe for banana chocolate chip pancakes when my kids were little. Since we home-schooled, I could surprise them with hot pancakes for breakfast even during the week, and it always made them happy and therefore got our day off to a great start.
While my kids preferred their pancakes plain, I always stashed away a few chocolate chips to add to mine. Because chocolate . for . breakfast. And since I love bananas with chocolate (hello Ben & Jerry’s Chunky Monkey!) a couple slices added just the right yummy flavor.
recipe notes
Why do you use oil and butter?
There’s no question that butter is the best for adding flavor to baked goods. But vegetable oil yields a more tender, moister product. Combining butter and oil gives you the best of both worlds — fabulous flavor and tender pancakes. I measure oil into a glass measuring cup, then add butter and microwave for about 20 seconds to melt the butter in the oil. Saves washing a separate dish!
can i freeze banana chocolate chip pancakes?
Absolutely! Just let them cool completely, place on a sheet pan and put in the freezer for about 30 minutes til frozen. Pancakes can then be stacked in labeled and dated freezer bags for up to 3 months. To reheat a single pancake, pop in the microwave for about 45 seconds or until warm. More tips for freezing and reheating pancakes.
what if i don’t have an electric griddle?
Believe it or not, I still use the Presto electric griddle we received as a wedding present almost 27 years ago! I love the ability to set the correct temperature and then forget about it. BUT if you don’t have one you can also cook pancakes in a cast iron skillet over medium heat.
why do you let the batter rest?
Pancake batter should be mixed gently — meaning that there will still be a few lumps left in the bowl. Letting the batter rest gives the milk a chance to fully hydrate the flour, thus softening and partially dissolving those lumps. The rest also allows the gluten that developed during mixing to relax, resulting in lighter, fluffier pancakes.
how to cook banana chocolate chip pancakes
- Cut bananas into 1/4″ slices and set aside.
- Mix dry ingredients. Mix wet ingredients. Gently combine — it’s very important to NOT over mix the batter as this will yield tough pancakes.
- Let batter rest while you’re heating the griddle or cast iron skillet.
- Use a small ladle or 1/4 cup measuring cup to pour batter onto griddle.
- Immediately add banana slices and chocolate chips.
- When surface bubbles begin to form and the edges appear slightly dry, turn pancakes using a metal or silicone spatula. (It’s okay to peek and make sure bottom is golden brown before turning.)
- Cook until tops are golden brown.
- Don’t press on the pancakes as they cook — this will squoosh out the air and toughen them.
- There’s no need to flip the pancakes more than once if you let them cook until golden brown on the first side.
- Remove cooked pancakes to a plate and cover with a clean dish towel to keep warm.
- Wipe griddle with a paper towel to clean off any caramelized banana and chocolate.
- Repeat with remaining batter.
Looking for more breakfast recipes?
Crunchy + Nutty Big Batch Granola
Old Fashioned Blueberry Buttermilk Pancakes
Banana Chocolate Chip Pancakes
Equipment
- Mixing Bowl
- 2 cup glass measuring pitcher
- Whisk
- Metal spatula
- Electric griddle
Ingredients
- 2 Tbsp vegetable oil
- 3 Tbsp butter
- 1 cup milk
- 2 large eggs
- 1-¼ cup all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- ½ tsp salt
- ½ cup chocolate chips
- 2 large bananas
Instructions
- Slice the bananas into ¼" slices and set aside.
- Measure oil into a 2 cup glass measuring cup then plop in the 3 tablespoons of butter. Melt in the microwave for about 30 seconds until butter is just melted. Gently whisk in the milk and eggs. Set aside.
- In mixing bowl combine flour, baking powder, sugar and salt. Stir to combine.
- Fold the wet ingredients into the dry ingredients, mixing just until blended. The batter doesn't have to be completely smooth -- too much mixing yields tough pancakes. Set aside you heat the griddle or skillet.
- Preheat the electric griddle to the pancake setting (about 375°)
- When the griddle reaches the correct temperature, either pour or ladle on the batter.
- Immediately top each pancake with a few banana slices and a sprinkling of chocolate chips, and cook for a few minutes until the underside is golden brown.
- Flip pancakes and cook for about one minute more.
- Remove to a plate and cover with a clean dishtowel to keep warm.
- Wipe griddle with a paper towel to clean off any caramelized banana and/or chocolate before cooking remaining batter.
- Serve plain, with butter and syrup or topped with whipped cream, more chocolate chips and more bananas!
