Banana Chocolate Chip Pancakes
There’s something magical about the combination of ripe bananas and chocolate chips, especially when transformed into fluffy pancakes that make mornings feel extra special. These Banana Chocolate Chip Pancakes are not just another breakfast item; they are a delightful treat that can turn any ordinary day into a celebration. With their tender texture and rich flavor, they are bound to become a beloved recipe in your household. Perfect for lazy weekends or busy mornings, these pancakes are a versatile dish that everyone will enjoy.
Why It’s My Go-To
I can’t tell you how many times I’ve turned to this Banana Chocolate Chip Pancakes recipe when I needed a quick and satisfying breakfast. The sweet aroma wafting through the kitchen is enough to wake up anyone, and the combination of flavors is simply irresistible. The bananas provide natural sweetness and moisture, while the mini chocolate chips add that delightful touch of indulgence. Plus, they’re incredibly easy to whip up with minimal cleanup, making them perfect for those mornings when you need something delicious but don’t want to spend hours in the kitchen.
What’s in the Bowl
Let’s dive into the ingredients that make these pancakes so special:
- 1 cup (186g) all-purpose flour – This forms the base of our pancake batter.
- 2 tablespoons (25g) packed brown sugar – Adds a rich sweetness and helps keep the pancakes moist.
- 1 tablespoon baking powder – Ensures that our pancakes are light and fluffy.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon cinnamon – Adds a warm, cozy flavor.
- 1 cup (237ml) milk – Provides the liquid needed for the batter. Feel free to use any milk you prefer.
- 1 large egg – Binds the ingredients together for a smooth batter.
- 2 tablespoons (30ml) vegetable oil – Adds moisture and helps prevent sticking.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- 2 very ripe bananas, mashed (about 1 cup) – The star of the show, providing natural sweetness and flavor.
- 3/4 cup (85g) mini chocolate chips – For that irresistible chocolatey goodness.
Equipment & Tools
Before we start cooking, let’s make sure you have the right tools on hand:
- Mixing bowls – For combining your dry and wet ingredients.
- Whisk – Essential for mixing the batter smoothly.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
- Non-stick skillet or griddle – For cooking the pancakes to perfection.
- Spatula – To flip those pancakes without any mess.
- Serving plates – For presenting those delicious pancakes.
Banana Chocolate Chip Pancakes Cooking Guide
Now, let’s get cooking! Follow these simple steps to create your Banana Chocolate Chip Pancakes:
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon. This will ensure that all your dry ingredients are well combined and evenly distributed.
Step 2: Combine the Wet Ingredients
In another bowl, mix together the milk, egg, vegetable oil, vanilla extract, and mashed ripe bananas. Make sure to mash the bananas well to avoid any chunks in your batter.
Step 3: Mix It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. It’s okay if there are a few lumps; be careful not to overmix, as this can lead to tough pancakes.
Step 4: Fold in the Chocolate Chips
Gently fold the mini chocolate chips into the batter. This ensures an even distribution of chocolate in every bite.
Step 5: Heat the Skillet
Place your non-stick skillet or griddle over medium heat. Allow it to get hot, then lightly grease it with a bit of vegetable oil or cooking spray.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Step 7: Serve and Enjoy!
Once cooked, transfer your pancakes to a plate and keep them warm while you cook the remaining batter. Serve your Banana Chocolate Chip Pancakes warm, drizzled with maple syrup, topped with sliced bananas, or even a dollop of whipped cream for an extra special touch.
Quick Replacement Ideas
If you’re missing an ingredient or want to make substitutions, here are some ideas:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Use almond milk or oat milk instead of regular milk for a dairy-free option.
- Replace the vegetable oil with melted coconut oil for a different flavor.
- If you don’t have brown sugar, you can use granulated sugar, but the flavor will be slightly different.
- For an extra protein boost, consider adding a scoop of protein powder to the dry ingredients.
Avoid These Mistakes
To ensure your Banana Chocolate Chip Pancakes come out perfectly every time, keep these tips in mind:
- Don’t overmix the batter! A few lumps are okay, and overmixing can lead to dense pancakes.
- Make sure your skillet is hot enough before adding the batter; too cool and the pancakes won’t cook evenly.
- Don’t rush the flipping! Wait until you see bubbles on the surface before attempting to flip your pancakes.
- Allow your pancakes to cool slightly before stacking; this helps prevent them from becoming soggy.
Freezer-Friendly Notes
These Banana Chocolate Chip Pancakes are perfect for meal prep! Here’s how to freeze them:
Once your pancakes have cooled completely, stack them with parchment paper between each pancake to prevent sticking. Place the stack in a freezer-safe bag or airtight container, and store them in the freezer for up to 2 months. When you’re ready to enjoy, simply reheat them in the toaster or microwave until warmed through.
Frequently Asked Questions
Can I make the batter ahead of time?
While it’s best to cook the pancakes immediately after mixing the batter for the fluffiest results, you can prepare the dry ingredients ahead of time and store them in an airtight container. Just add the wet ingredients when you’re ready to cook!
What can I serve with these pancakes?
These pancakes are delicious on their own, but you can enhance them with toppings like maple syrup, fresh fruit, whipped cream, or even a sprinkle of nuts for added crunch.
Can I use frozen bananas?
Yes! If you have frozen bananas, simply thaw them and mash them before adding them to the batter. They will work just as well as fresh bananas.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a skillet before serving.
Bring It Home
There’s nothing quite like the warmth of homemade Banana Chocolate Chip Pancakes to brighten your day. With their fluffy texture and rich, sweet flavor, they are sure to be a hit at your breakfast table. They are easy to make, customizable, and perfect for both special occasions and everyday meals.
Gather the ingredients, follow the simple steps, and treat yourself and your loved ones to a delicious breakfast that is sure to bring smiles all around. Whether you enjoy them drizzled with syrup or topped with fresh fruit, these pancakes are a delightful way to start the day.
Now, go ahead and indulge in the comforting goodness of Banana Chocolate Chip Pancakes, and watch as they quickly become a staple in your breakfast rotation. Enjoy every bite and cherish the moments spent around the table with family and friends, creating memories that will last a lifetime.
Banana Chocolate Chip Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, mix together the milk, egg, vegetable oil, vanilla extract, and mashed ripe bananas.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.
- Gently fold the mini chocolate chips into the batter.
- Place your non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown.
- Transfer pancakes to a plate and keep warm while cooking the remaining batter. Serve warm with toppings.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These pancakes freeze well; stack with parchment paper and store in a freezer-safe bag.
