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Stack of banana chocolate chip pancakes topped with banana slices, chocolate chips, and maple syrup.

Banana Chocolate Chip Pancakes

Hannah
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.