Banana Chocolate Chip Pancakes

Ever have a cozy weekend morning when your kitchen becomes the family’s favorite place? That’s how these banana chocolate chip pancakes became our tradition — with eager little helpers and the irresistible aroma of sweet bananas and melting chocolate.

These pancakes strike the perfect balance — fluffy and satisfying without the sugar crash. Perfect for using those ripe bananas on your counter or creating a special breakfast memory.

Grab your mixing bowls and your little assistants — breakfast is about to become the highlight of everyone’s day!

Why Banana Chocolate Chip Pancakes Are the Ultimate Comfort Food

These pancakes check all the boxes:

• Naturally sweet thanks to ripe bananas, which means you can skip the extra sugar if you want.
• Kid-approved, with melty chocolate chips that turn an ordinary breakfast into something special.
• Simple ingredients, most of which are already in your pantry — no need for a grocery run.
• Perfect for freezing, making them a smart meal prep choice for busy mornings.

And the best part? They’re versatile. You can easily make them gluten-free, dairy-free, or load them up with extras like chopped nuts or a dash of cinnamon for added warmth. It’s the kind of meal that brings everyone to the table — no negotiating required.

So if you’re looking for a recipe that feels like a hug in food form, these banana chocolate chip pancakes might just become your new weekend tradition.

Ingredients You’ll Need

Here’s everything you’ll need to whip up these cozy, crowd-pleasing pancakes:

Pantry Staples

• 1 cup all-purpose flour – It gives the pancakes their soft, fluffy texture.
• 2 ripe bananas – The browner, the better! Adds sweetness and moisture
• 1/2 cup milk – Any kind: regular, almond, oat, you name it
• 1 large egg – Helps hold everything together
• 1 tbsp melted butter – Or neutral oil for richness
• 1 tbsp sugar (optional) – Only if your bananas aren’t super sweet
• 1 tsp vanilla extract – For that warm, comforting flavor
• 1 tsp baking powder – Makes the pancakes rise beautifully
• 1/4 tsp salt – Balances out the sweetness
• 1/3 cup chocolate chips – Mini or regular, whatever brings smiles

Optional Add-Ins or Swaps

• A pinch of cinnamon – Adds cozy warmth
• A handful of chopped walnuts or pecans – For crunch
• Swap half the flour with whole wheat – Adds fiber
• Replace some milk with Greek yogurt – For protein and creaminess

Mom Tip: Let the kids help measure and mash! It makes them feel like little chefs — and they’re more likely to eat what they helped make.

Step-by-Step Instructions (Kid-Friendly Too!)

Making these pancakes is more than just breakfast — it’s a sweet little family activity. Even the tiniest hands can help with parts of the process, and honestly, the mess is part of the magic!

Step 1: Mash the Bananas

Let your little one go to town with a fork in a bowl — this is their moment to shine! Don’t worry about it being perfectly smooth. A few banana lumps = flavor pockets.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the egg, milk, melted butter, and vanilla.
Add in the mashed bananas and mix well.

My 5-year-old calls this the “banana soup” part. It’s his favorite job!

Step 3: Mix the Dry Ingredients

In another bowl, combine the flour, baking powder, sugar, and salt. Stir well to distribute the baking powder evenly.

This is a great job for older kids — they feel like real bakers measuring and mixing.

Step 4: Bring It All Together

Slowly pour the wet ingredients into the dry. Stir gently — it’s okay if the batter’s a little lumpy.

Overmixing = tough pancakes. We’re going for fluffy, not chewy.

Step 5: Fold in the Chocolate Chips

This is the fun part! Let the kids sneak a few chocolate chips (it’s a rule in our house ) before folding the rest into the batter.

Step 6: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or spray. Scoop about 1/4 cup of batter per pancake onto the hot surface.

Cook for 2–3 minutes until bubbles form on the top, then flip and cook another 1–2 minutes until golden brown.

If your child’s old enough, let them flip a pancake or two with supervision — it’s a big confidence booster!

Step 7: Serve and Enjoy

Stack ’em up, add toppings, and dig in together. Don’t forget napkins — things might get a little chocolatey.

Pro Tips for a Smooth Cooking Session

• Prep ingredients beforehand. Measure and portion ingredients ahead of time to avoid long waits and messy mishaps.
• Use child-friendly tools. Silicone spatulas, small whisks, and mixing bowls with rubber grips can make all the difference.
• Expect a mess — and embrace it. Cooking with kids isn’t always neat, but the memories are worth it. Lay down a kitchen towel or apron and enjoy the moment.
• Celebrate their effort. Let them serve pancakes to the family or name their own “special” pancake stack. It makes them feel proud and connected to the experience.

Topping Ideas and Easy Variations

One of the best things about banana chocolate chip pancakes is how easily you can make them your own. Whether you’re trying to mix things up for picky eaters or simply craving a little extra flavor, toppings and variations are your secret weapon. With just a few swaps or additions, you can take these already-delicious pancakes to the next level — no fancy ingredients required.

Classic Toppings to Try

Keep it simple or go all out — there’s no wrong way to top a pancake:

• Fresh fruit: Sliced bananas, strawberries, or blueberries bring natural sweetness and color.
• Maple syrup: Always a crowd-pleaser — warm it slightly for extra indulgence.
• Whipped cream: A fluffy, fun finishing touch that kids especially love.
• Chopped nuts: Walnuts or pecans add a satisfying crunch (plus a little protein boost).
• Yogurt or Greek yogurt: A healthy and creamy alternative to syrup, especially good with berries.

Sweet Twists for Chocolate Lovers

Who says there’s such a thing as too much chocolate?

• Drizzle with chocolate syrup or melted Nutella
• Add mini white chocolate chips for a visual and flavor contrast
• Top with cocoa nibs for a grown-up twist

Healthy-ish Variations (Still Kid-Approved!)

Looking to lighten things up or pack in more nutrients? Try these easy swaps:

• Use whole wheat flour or oat flour for added fiber.
• Add a tablespoon of ground flaxseed or chia seeds to the batter for an extra boost of nutrition.
• Swap chocolate chips for cacao nibs or dark chocolate chunks.
• Skip the syrup and top with unsweetened nut butter and fresh fruit.

Fun for Kids

Get your little chefs involved in creating their own “pancake art”:

• Let them build a pancake face with berries, chocolate chips, and banana slices.
• Offer a “build-your-own pancake bar” with small bowls of toppings.
• Use cookie cutters to make fun pancake shapes before serving.

No matter which variation or topping you choose, the goal is the same: a delicious, feel-good breakfast that brings smiles all around. And with so many ways to customize, this recipe can easily become a family favorite for years to come.

Saving Pancakes for Busy Mornings: My Storage Tricks

One of my favorite mom hacks? Making a double batch of these banana chocolate chip pancakes on weekends! Between school rushes and early meetings, having delicious ready-made breakfasts has been a total game-changer for our family.

How I Store Our Leftover Pancakes

After years of trial and error, I’ve perfected keeping these pancakes tasting fresh:

• Cool them completely first – I set them on a wire rack while we eat our portion. This prevents that dreaded sogginess!
• For the fridge: I stack them with parchment paper between each pancake in an airtight container. They stay perfect for about 4 days, though they rarely last that long in our house!
• For the freezer: This is my secret weapon for hectic mornings! I freeze them in a single layer on a baking sheet for an hour (this prevents them from sticking together), then transfer to a freezer bag with parchment between layers. I always label with the date, and they’re good for about 2 months.

Best Ways to Reheat Banana Chocolate Chip Pancakes

Skip the soggy microwave mess — here’s how to bring your pancakes back to life:

1. Toaster (best for 1–2 pancakes)
   Pop them in like toast! This method keeps the edges crisp.
2. Oven or toaster oven
   Preheat to 350°F (175°C). Wrap pancakes in foil and warm for 8–10 minutes.
3. Microwave (quickest)
   Stack a few pancakes on a plate, cover with a damp paper towel, and heat in 20-second bursts until warm. Perfect for rushed mornings!

My Favorite Pro Tip

I learned this trick from my mom: when you’re planning to freeze pancakes, undercook them just slightly. When you reheat them later, they finish cooking and taste freshly made! My husband can’t even tell they were frozen.

What started as weekend-only treat has turned into our breakfast solution all week long. Now instead of the morning chaos we used to have, my kids help themselves to reheated pancakes while I pack lunches or finish getting ready. It’s these little systems that make family life just a bit smoother – and tastier!

FAQs

You’ve got questions — and I’ve got answers! Whether this is your first time making banana chocolate chip pancakes or you’re looking to perfect your pancake game, here are some commonly asked questions to help you along the way.

From Our Kitchen to Yours

These banana chocolate chip pancakes started as a simple way to use ripe bananas but became the heart of our weekend mornings. The real magic isn’t just in how delicious they taste – it’s in those messy, laughter-filled moments with my kids and the pride in their eyes when they flip their first perfect pancake.

Whether you’re making these for a special breakfast or freezing them for hectic weekdays, I hope they bring your family together the way they’ve brought mine closer.

Now it’s your turn! 👇

Did you try this recipe? Leave a comment below — I’d love to hear how it turned out for you!

Have a twist or variation you love? Share it so other parents and pancake lovers can try it too.

Don’t forget to rate the recipe if it became a family favorite!

Tag @BrainjoyFamily on social media so I can see your creations and share them with our community.

Banana Chocolate Chip Pancakes

BrainJoy Family

Fluffy, naturally sweet pancakes that turn ripe bananas into a cozy, kid-approved breakfast treat. Perfect for weekend mornings or freezing ahead for busy weekdays!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 people

Ingredients

  

• 1 cup all-purpose flour gives pancakes their soft texture
• 2 ripe bananas the browner, the better
• ½ cup milk regular, almond, oat, or your favorite
• 1 large egg
• 1 tbsp melted butter or or neutral oil
• 1 tbsp sugar (optional) skip if bananas are very sweet
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• ⅓ cup chocolate chips chocolate chips

Instructions

 

• Mash the Bananas

  Let kids help mash the bananas with a fork in a bowl. It doesn’t need to be perfectly smooth!
• Mix Wet Ingredients

  In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Stir in the mashed bananas.
• Mix Dry Ingredients

  In another bowl, mix the flour, baking powder, sugar, and salt until evenly combined.
• Combine Wet and Dry

  Pour the wet mixture into the dry ingredients. Stir gently — some lumps are okay.
• Fold in Chocolate Chips

  Add the chocolate chips and fold them into the batter. Sneak a few if you're a kid (or a grown-up)!
• Cook the Pancakes

  Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
• Serve and Enjoy

  Stack, top with your favorites, and dig in! Don’t forget napkins — the chocolate gets gooey.

Notes

1. Let kids help with mashing and measuring — they’ll be proud of what they made.

Involving little hands makes breakfast more fun and encourages them to eat what they helped create.

2. Don’t overmix the batter — it keeps pancakes light and fluffy.

A few lumps are totally fine! Overmixing makes pancakes dense and chewy.

3. Fridge & Freezer Storage:

Cool pancakes completely, then store with parchment between layers.
• Fridge: Airtight container for up to 4 days.
• Freezer: Freeze flat first, then transfer to bags. Use within 2 months.

4. Toaster is best for reheating!

Skip the microwave if you can — popping them in the toaster brings back those crispy edges.