30-Minute Banana-Chocolate Chip Pancakes

Prep: 10 minCook: 15 min12 servingsmedium
Banana-Chocolate Chip Pancakes

Fluffy griddle pancakes studded with chocolate chips and mashed banana for natural sweetness and moisture. The banana adds tender crumb while chocolate melts into pockets throughout. Perfect for weekend breakfast or brunch, this straightforward recipe yields a stack that works for families and casual entertaining. The batter comes together quickly with standard pantry ingredients, making it ideal for unexpected guests or satisfying a sudden pancake craving.

VegetarianNut-Free

Ingredients

12 servings
  • 1 cup all-purpose flour
    whole wheat flour1:1whole grain

    denser crumb, nuttier flavor

  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
    milk + 1 tablespoon lemon juice or white vinegar (let sit 5 min)1:1dairy

    simple swap

    Full guide →
  • ½ cup banana, mashed, firm ripe
  • 1 egg, large
  • 2 tablespoon butter with canola oil, melted
  • ¼ cup mini semi-sweet chocolate chips
    chopped walnuts or pecans0.25 cupnut-basedadds tree_nuts

    texture change

    Full guide →
  • butter with canola oil, for griddle and serving(optional)
  • pancake syrup(optional)

Instructions

  1. 1

    Heat griddle or skillet lightly greased to 350F until water drops sizzle.

  2. 2

    Combine flour, sugar, baking powder, baking soda and salt in bowl.

  3. 3

    Add buttermilk, mashed banana, egg and melted butter mixture to dry ingredients.

  4. 4

    Whisk just until smooth; batter will be thick.

  5. 5

    Fold in chocolate chips.

  6. 6

    Spoon 1/4 cup batter onto hot griddle; spread into 4-inch circle.

  7. 7

    Cook 2-3 minutes until bubbles form on top.

  8. 8

    Flip and cook 2-3 minutes until browned.

  9. 9

    Keep warm and repeat with remaining batter.

  10. 10

    Serve warm with butter and syrup.

Tips

Tip 1

If batter seems too thick to spread easily, thin with 1-2 tablespoons buttermilk rather than over-mixing, which toughens pancakes.

Tip 2

Use firm ripe bananas for best texture; over-ripe bananas release excess moisture and make batter soggy.

Good to Know

Storage

Cooked pancakes refrigerate up to 3 days in airtight container. Reheat in toaster or oven at 350F for 5 minutes.

Make Ahead

Prepare dry ingredients the night before in bowl. Mash banana and mix wet ingredients up to 2 hours ahead; combine just before cooking.

Serve With

Stack warm with butter and syrup on the side. Fresh berries, whipped cream, or Greek yogurt complement well.

See pairing guide →

Common Mistakes

Watch

Over-mix batter to avoid tough, dense pancakes

Watch

Use medium-high heat only to prevent burned exteriors with raw centers

Watch

Don't skip the resting bubbles on top; they signal readiness to flip

Substitutions

Dairy-Free Swaps

buttermilk→
milk + 1 tablespoon lemon juice or white vinegar (let sit 5 min)1:1dairy

simple swap

Full guide →

General Alternatives

chocolate chips→
chopped walnuts or pecans0.25 cupnut-basedadds tree_nuts

texture change

Full guide →
all-purpose flour→
whole wheat flour1:1whole grain

denser crumb, nuttier flavor

Full guide →
Find more substitutions →

FAQ

Can I make the batter ahead?

Mix dry ingredients the night before. Combine wet ingredients up to 2 hours ahead. Mix together just before cooking to keep leavening active and ensure fluffy pancakes.

What if my batter is too thick?

Stir in 1-2 tablespoons buttermilk to reach spoonable consistency. Avoid over-mixing when thinning, which develops gluten and toughens the final pancakes.

Can I freeze cooked pancakes?

Yes. Cool completely, stack with parchment between, and freeze in airtight container up to 2 months. Reheat in toaster from frozen or in 350F oven for 5-8 minutes.