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Homemade Chocolate Banana Pancakes photo

Chocolate Banana Pancakes

These Chocolate Banana Pancakes are fluffy, chocolatey, and naturally sweetened with ripe bananas—perfect for breakfast any day!
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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
  

For the Pancake Batter:
  • 2 medium ripe bananas mashed
  • 1 cup whole milk or plant milk
  • 2 large eggs
  • 1 cup flour all-purpose
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup dark chocolate chips

Equipment

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

Method
 

Instructions:
  1. Step 1: Mash the Bananas - In a mixing bowl, mash the 2 medium ripe bananas until smooth. A few small lumps are okay, as they add to the flavor and texture.
  2. Step 2: Combine Wet Ingredients - Add 1 cup of whole milk (or plant milk) and 2 eggs to the mashed bananas. Whisk until well combined.
  3. Step 3: Mix Dry Ingredients - In another bowl, mix together 1 cup of flour, 1 tsp of baking powder, and ½ tsp of baking soda. This ensures that your dry ingredients are evenly distributed.
  4. Step 4: Combine Wet and Dry Ingredients - Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
  5. Step 5: Fold in Chocolate Chips - Stir in 1 cup of dark chocolate chips until they are evenly mixed throughout the batter.
  6. Step 6: Heat the Skillet - Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease it with cooking spray or a little butter.
  7. Step 7: Cook the Pancakes - Pour about ¼ 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. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
  8. Step 8: Serve and Enjoy! - Serve your Chocolate Banana Pancakes warm, drizzled with Chocolate Sauce or topped with fresh fruit, if desired.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Use plant milk and a flax egg for a vegan version.
  • Store cooled pancakes in an airtight container for up to 3 days in the refrigerator.