Fluffy Banana Chocolate Chip Pancakes

These fluffy banana pancakes use just eight simple ingredients and come together in about 20 minutes. They’re an easy, family-friendly breakfast—perfect for a relaxed weekend morning—or make a big batch and freeze extras for quick weekday breakfasts.

Update: This recipe was originally published in 2016 and has been republished with new photos.

Banana pancakes are a favorite in many homes because ripe bananas add natural sweetness and a tender texture. These pancakes are especially popular with kids when a few chocolate chips are folded in or sprinkled on top.

If you usually use a boxed pancake mix, try this scratch version—you’ll be surprised how simple it is. You’ll also know exactly what goes into your pancakes, and most likely you already have the ingredients in your pantry.

This recipe calls for eight basic ingredients and can be ready in about twenty minutes from start to finish. It yields light, fluffy pancakes with a gentle banana flavor and optional chocolate chips for extra fun.

For convenience, here is a quick list of what you’ll need (full amounts are listed in the Ingredients section below):

• All-purpose flour
• Sugar (optional)
• Baking powder
• Baking soda
• Egg
• Milk
• Ripe bananas
• Semi-sweet chocolate chips (optional)

How to make perfectly cooked pancakes

1. Preheat a nonstick skillet or griddle over medium heat. Once it’s hot, lower the burner to medium-low so the pancakes cook through without burning.
2. Add a small amount of butter, ghee, or a neutral oil to the pan and let it melt and coat the surface.
3. Spoon batter onto the skillet—about 1/4 cup per pancake for medium size, or less if you prefer smaller pancakes.
4. Watch the surface of each pancake for bubbles. When many bubbles appear and begin to pop, flip the pancake gently.
5. Cook the second side until golden brown, usually about one to two minutes more.

Adjust the heat if pancakes brown too quickly; the pan will often get hotter after the first batch, so you may need to lower the temperature as you go.

Can you omit the sugar?

Yes. If your bananas are very ripe they provide enough natural sweetness, and the chocolate chips (if used) add sweetness as well. Omit the added sugar to make a less sweet, more naturally flavored pancake.

Can you omit the chocolate chips?

Absolutely. Skip the chocolate chips if you prefer a plain banana pancake. The pancakes are still delicious without them.

How to serve these pancakes

Serve them classic-style with butter and maple syrup, or top with sliced bananas and a few extra chocolate chips for a special touch. Fresh fruit, yogurt, or a drizzle of nut butter are also nice accompaniments.

Can you freeze these pancakes?

Yes. Pancakes freeze well and make mornings easier. Let cooked pancakes cool completely, then separate layers with wax or parchment paper and store in a freezer-safe bag or container. Pull out only as many as you need and reheat in a toaster, oven, or microwave.

How to store leftovers

Refrigerate cooled pancakes in an airtight container for up to five days. Placing wax or parchment paper between pancakes prevents them from sticking together.

Banana Chocolate Chip Pancakes

Light, fluffy, and slightly sweet—these banana chocolate chip pancakes make a comforting breakfast the whole family will enjoy. The recipe is straightforward and uses ingredients you likely already have on hand.

Prep: 5 mins • Cook: 15 mins • Total: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar (optional; omit if bananas are very ripe)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 beaten egg
• 1 1/2 cups milk
• 1 1/2 ripe bananas, mashed
• 1/3 cup semi-sweet chocolate chips (optional)

Instructions

1. In a bowl, whisk together the flour, sugar (if using), baking powder, and baking soda.
2. Stir in the beaten egg, milk, and mashed bananas until just combined. A few lumps are fine—overmixing can make pancakes tough.
3. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
4. Pour about 1/4 cup of batter per pancake onto the hot surface. If using chocolate chips, sprinkle a few on top of each pancake while the batter is still wet.
5. Cook until bubbles form on the surface and begin to pop, then flip and cook the other side until golden brown, about 1–2 minutes per side.
6. Serve warm with syrup, sliced bananas, extra chocolate chips, or your preferred toppings.

Enjoy these quick, homemade banana chocolate chip pancakes for a cozy breakfast or brunch. They freeze well, store easily, and are flexible to suit your taste—skip the sugar or chocolate chips, add nuts, or top them with fresh fruit for variety.