Banana Chocolate Chip Pancakes are seriously scrumptious and perfect for weekend breakfast or brunch! The whole family will love this recipe. Quick and easy to make with melted chocolate chips on the inside, soft banana slices on the outside and drizzled with maple syrup. These banana and chocolate chip pancakes are the perfect combination to get you leaping out of bed!
My Halloween Pancakes are a fun, theme specific treat for when you want to get your Halloween on.
🤍 Recipe Highlights
I have summarized the reasons why you will love, love, love this recipe in the points below:
- Every day ingredients: this chocolate chip banana pancakes recipe uses ingredients which are simple and easy to find at the local shops. There is nothing needed that requires a visit to a specialty store.
- Pantry staples: other than the bananas which are best served fresh, the ingredients are pantry staples that you won't have to rush out and buy at the last minute. You can have them on hand and grab them out to whip up a feast as needed.
- Versatile: I am using milk chocolate chips, however, you can use dark or white as different options if you wish. My substitutions and variations have more ideas to customize the recipe according to your exact preferences.
- Option to add additional toppings: pancakes are close to people's hearts. I understand this. For that reason, I don't want to say you have to have this or that. I have given you topping suggestions, however if you want to stick some whipped cream or caramel syrup on top, go right ahead!
- Perfectly complimentary ingredient pairings: the combination of banana and chocolate go hand in hand in a heaven sent line up. They simply work together...so well! As a nice change to raspberries or strawberries you will enjoy the different textures and taste combination of these pancakes.
- Fluffy on the inside with crispy edges: homemade pancakes make for a delicious breakfast! The combined ingredients in the batter allow us to make fluffy pancakes that rise and there is some more detail in the ingredients section (read about the butter) that will allow you to make crispy edged pancakes if that is your hearts desire 🥰.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for measurements to bring it all together!
- Chocolate chips: these work perfectly in pancakes as they melt and melted chocolate is even more amazing than solid chocolate, right? I am using milk chocolate chips, but you can use dark or white chocolate chips if you want to.
- Bananas: you can use slightly overripe bananas that look like they will be easy (soft) to slice into pieces. We need 2 for the recipe, medium to large size, not lady finger or small bananas.
- Self-raising flour: this is different to plain flour as it has rising agents in it already. If you want to use regular plain flour you can but you will need to add baking powder. The baking powder container will list the required amount but it is usually 1 to 2 teaspoons per 1 cup of plain flour.
- Eggs: my recommendation is to use free range eggs. Opt for large or extra large. The size of the eggs however, won't make too much difference to the recipe so don't worry too much if your eggs are regular sized.
- Milk: these days I now use regular or skim long life milk to make pancakes. It is so handy to have this ingredient in the pantry and grab it when needed. The pandemic changed my thinking when it came to a few things like this and these days I prefer it if I don't have to rush out for one ingredient. My guess is you might be like that too (❤ ).
- Maple syrup: one of the world's most popular pancake syrups! For good reason too. It is sweet, sticky and simply irresistible when poured over a pancake stack. My preference is the real maple syrup not the imitation stuff 😉👍.
- Butter: you will see 2 portions of butter in the photo above and you spied this correctly. One portion is solid unsalted cooking butter. It is used to get crispy edges on your pancakes (more info on this in my recipe for Crispy Pancakes). The other butter is used as a pancake topping for the stack. I use spread able butter for this as it is more palatable when it melts and mixes with the maple syrup. If you don't want crispy edged pancakes, you can simply use cooking spray on the pan (canola is best).
- Salt: we only need a little bit (¼ tsp) for the recipe. Regular table salt is fine to the point where sea salt or any large granulated salt it too much. From your table shaker will do the trick!
Here are the step by step instructions to follow to make the recipe. We start by making the pancake batter. You will need a large bowl and wooden spoon.
- Add the pancake ingredients to a mixing bowl (Photo 1)
- Stir to combine (Photo 2)
- Add chocolate chips (Photo 3)
- Stir to combine (Photo 4)
👩🍳 How to Make Banana Chocolate Chip Pancakes
To make the pancakes, start by gathering the dry ingredients for the batter, then add the wet ingredients to the mix. Once they are in a mixing bowl, stir to combine, ensuring there are no lumps.
Next add the chocolate chips and stir till they have been mixed into the batter. Use a measuring cup (this way all of your pancakes will be the same size and perfect to stack) to pour batter onto the non-stick pan. You can also use a large skillet or frying pan.
Then you can take some of the non spreadable butter and place it at the edges of the pancakes. The melted butter helps to create pancakes with crispy edges. You can see this in the photo below.
Cook the 1st side for 2 to 3 minutes. Watch for the bubbles forming on the surface, you will know that it is time to flip the pancakes, once the bubbles have worked their way into the centre and begun to burst.
- Portion the batter onto the hot pan and cook for 2 to 3 minutes (Photo 5)
When ready to flip the pancakes, slide a silicon flexible turner underneath the cooked side, then flip to the second side. Cook this side for 1 to 2 minutes.
The surface will be perfect light, fluffy looking and golden brown with some melted chocolate visible on the tops of the pancakes.
Once cooked, use the same utensil, slide it underneath the pancake, then transfer it to a serving plate where you can begin to make your pancake stack.
The total cooking time per pancake is around 3 - 4 minutes.
Repeat this process for the remaining batter.
🍽 Serving Suggestions
You don't have to make a pancake stack to serve these...although it really does take the cake, er pancake when you do! The perfect centre piece for the breakfast table and a great way to wake up on weekends or serve brunch!
Here are some suggestions that work as serving ideas:
- If making a stack, use sliced banana pieces throughout the stack. Begin by placing them on the 1st cooked pancake and add more as you layer up and stack the pancakes.
- Once you have formed the stack add a knob of butter, some more sliced bananas and drizzle the whole thing with maple syrup....it is seriously delicious, sweet and lip smackingly good.
- Coffee, tea, OJ, freshly squeezed breakfast juices, green juice, these all work a treat alongside pancakes and offer plenty of variety for the eaters.
- Additional fresh fruit can also be provided to serve with the pancakes such as raspberries, strawberries and or blueberries.
- If not wanting to serve as a stack, you can also portion 1 to 2 pancakes on additional plates, top them or let those eating do that as you continue to cook the rest of the batch.
😉 Substitutions and Variations
Here are my always included sub ins and outs so that you can make small tweaks or know what they are to suit your personal preferences:
- Use semi-sweet chocolate chips, dark or white chocolate chips as alternatives to milk chocolate chips. Or add some extra chocolate chips, more than the recipe calls for. You can never have too much chocolate, right 😉👍.
- If you want to add some mashed bananas to the insides of the pancakes you can. (See the Raspberry Pancakes to give you the idea about how to achieve this).
- Try honey as the sweet syrup poured on top instead of maple syrup.
- Dust the pancakes with icing sugar (confectioner's sugar) or sifted cocoa powder.
- Use mini chocolate chips as opposed to regular sized ones.
- Spread the top of the pancakes with a layer of almond butter for extra delicious indulgence!
👍 How To Guide
How to store
Store combined batter in the fridge from the day ahead till the next day with a quick stir before using. Ensure that it has a tight seal of cling wrap whilst refrigerated.
Store leftover pancakes (with no toppings) on a plate with glad wrap (firmly wrapped) for the same day they are cooked and the day later. They can also be kept in an airtight container. Any longer and it is advisable to freeze the pancakes instead.
How to freeze
I do not recommend freezing pancake batter.
You can however, freeze cooked pancakes.
Allow them to cool, then stack, wrap tightly in cling film and store for up to 3 months.
How to reheat
To reheat pancakes that have been frozen, let thaw 1st in the fridge overnight or on the bench. They can be reheated in a moderate oven in a baking dish covered with tin foil.
They can also be heated in a non stick fry pan, by placing in the pan for 1 to 2 mins each side. This goes against the 'only flip once' guide I mention below, however, when reheating it is different as the pancake is already cooked and will keep its form.
💡 Tasty Tips
- To ensure evenly sized pancakes so that you can make a stack, use a measuring spoon as you portion the mixture. My go to is a ⅓ cup measuring cup.
- As the pancake batter will sit to the side of the stove as you cook the pancakes, you will need to give it a quick stir in between portions. This is because the chocolate chips will sink to the bottom of the batter and you want to get them up and back into each portion.
- If the heat is too high, the chocolate chips can burn. To avoid this, ensure the heat is medium to low, not high.
- Only flip the pancakes once. This is achieved by cooking the 1st side, then flipping to the other side and once that side is cooking, removing the pancake from the pan and placing on a serving plate.
- When stacking this pancake combination, start to put sliced banana pieces on the top of the pancakes as you stack them, not only on top for decoration. This way the banana flavor will be tasted in every mouthful!
🤓 Frequently Asked Questions
What makes pancakes fluffy and rise?
To make fluffy pancakes you need a raising agent in the batter. You cannot simply use plain flour.
I recommend using self-raising flour which incorporates baking powder so that you don't have to add it as a separate ingredient. You can however, also use plain flour in which case you do need to add baking powder.
Should you beat eggs before adding to pancake mix?
It is not necessary to beat the eggs before adding them to the pancake mixture.
Simply crack them into the bowl along with the flour, milk and salt and stir to combine. Ensure that the mixture is lump free, smooth and consistently mixed.
Can I use milk instead of water in pancake mix?
Yes, you can use milk instead of water in pancake mix. Milk will make the pancakes have a more milky taste to them whereas water added to pancake cake mixes can leave the pancakes bland and tasteless.
I also recommend using milk as opposed to water if using a store bought pancake mix for best results.
What can I add to pancake mix for flavor?
To add additional flavour to the pancake batter, you can add a small amount of artificial flavouring or spices. Some popular choices, are a teaspoon of vanilla, caramel, cinnamon or nut extract.
How long should pancakes cook on each side?
Always use medium heat when cooking pancakes as high heat means they cook too quickly and then burn and blacken.
On a gas stove, pancakes will take 2 to 3 mins on the 1st side at medium heat and an additional 1 to 2 mins on the other side at the same heat.
What can you put on pancakes other than syrup?
There are so many pancake toppings to explore, the list is as endless as your imagination. My top 10 pancake toppings other than syrup are:
- sliced banana
- chocolate sauce
- whipped cream
- caramel sauce
😍 More Easy Breakfast Recipes
If breakfast is the reason you leap out of bed in the mornings, then here are some more recipes I think will be right up your alley:
- Strawberry Pancakes
- Crispy Pancakes
- Blackberry Oatmeal Muffins
- Mini Pancakes
- Tinned Fruit Crumble
- Cinnamon Oatmeal Muffins
- Raspberry Oatmeal Muffins
- Lemon Pancakes
- Blueberry Banana Oatmeal Muffins
- Chocolate Chip Banana Oatmeal Muffins
You can also find all of my breakfast recipes in the one spot!
Banana Chocolate Chip Pancakes
- 1 Sifter optional
- 1 Medium sized mixing bowl
- 1 Wooden spoon
- 1 Crepe pan Or fry pan
- 1 Silicon flexible turner
- 2 cups, 16 oz self-raising flour sifted (optional), Note 1
- 2 cups, 16 oz milk Note 2
- 2 eggs fresh and free range
- ¼ teaspoon salt
- 1 cup milk chocolate chips Note 3
- 2 bananas
- maple syrup
- Make the batter: add the flour, milk, eggs and salt to a medium bowl and stir to thoroughly combine.
- Add the chocolate chips: pour the chocolate chips into the mixing bowl and stir to combine.
- Cook the pancakes: spray a crepe pan with oil, turn the stove to a medium heat and use a ⅓ cup to portion the batter onto the pan. Cook the pancake for 2 to 3 minutes. Once the pancake has bubbles in the very centre, bursting as they emerge, slide a silicon flexible turner underneath and flip to the other side. Cook for a further 1 to 2 mins.
- Prepare the bananas: use a knife and chopping board to thinly slice the 2 bananas into pieces.
- Stack the pancakes: transfer the 1st cooked pancake to a serving plate and begin a stack. Place the sliced banana pieces on top of the cooked pancakes, repeating until the batter is fully cooked.
- Top the pancakes: pour maple syrup over the pancake stack, add a knob or 2 of butter and sprinkle some additional chocolate chips on top (optional).
- Serve and enjoy: present the stack to the table as a centre pieces and provide additional serving plates, knifes and forks. Dig in and enjoy!
- Note 1 - Self-raising flour: if you want to sift the flour, go for it. I find, however, the results are not too different for this recipe if I do or don't. My preference is to ensure once the batter is combined, that I thoroughly whisk it (by hand with a fork is ok), to ensure it is smooth with no lumps.
- Note 2 - Milk: I am using full cream milk, however, you can use milk to your preference. Be it skim, almond, coconut, soy etc. These will work if you use the equivalent amount.
- Note 3 - Chocolate chips: you can use milk, dark or white chocolate chips. They need to be cooking chocolate, not eating chocolate. To the equivalent amount, ie 1 cup, 8oz.
- Note - Portion size: this recipe will make at least 8 pancakes. As a guide the nutritional information has been worked out to be 2 x pancakes per person. You can feed more using the same ingredient measurements if you make smaller pancakes (try ¼ cup size instead).