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Homemade Banana Chocolate Chip Pancakes recipe photo

Banana Chocolate Chip Pancakes

These Banana Chocolate Chip Pancakes are a delightful treat that transforms breakfast into a celebration with their fluffy texture and rich flavor!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup milk any type preferred
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Serving plates

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and cinnamon.
  2. In another bowl, mix together the milk, egg, vegetable oil, vanilla extract, and mashed ripe bananas.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.
  4. Gently fold the mini chocolate chips into the batter.
  5. Place your non-stick skillet or griddle over medium heat and lightly grease it.
  6. 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.
  7. 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.