Banana chocolate chip pancakes (+ video)

Banana chocolate chip pancakes are lite, incredibly fluffy and studded with melty chocolate fries! They just have ten minutes to mix upward and are such a delicious breakfast!

Earlier this calendar week I shared chocolate chip pancakes, which are such a fun treat for a weekend breakfast!

Information technology's part of a recent pancake kicking here on the web log. 🥞🥞🥞

I realized over the summer that I had never shared our classic fluffy whole wheat pancakes recipe, which are a serious staple in our business firm.

And I've also shared healthy blueberry pancakes, healthy chocolate pancakes and whole wheat pumpkin pancakes, which are a fall favorite.

I even make pancake mini muffins for a fun baked version. Those are not bad for sending every bit part of a school lunch too.

Total pancake obsession in our house!

Today, it'southward banana chocolate chip pancakes. Considering yous just can't go wrong with having a lilliputian chocolate at breakfast.

(Come across my oatmeal chocolate chip waffles and my salubrious chocolate oatmeal for other ways I endeavor to sneak chocolate into our mornings.)

These pancakes are seriously And then fluffy! I call up they are the fluffiest pancakes I have e'er fabricated and I'chiliad a wee bit obsessed with them.

I'k too thinking of that cute scene with the petty daughter in Despicable Me – IT'S SO FLUFFY! Cracks me up every time! 🤣

Bananas and chocolate are a favorite combination and putting them together at breakfast merely makes me smile and starts my day off right.

(My kids wholeheartedly concord with me on that, if not much else. 😂)

Plus, like all of my pancake recipes, these are made with maple syrup (cause y'all already take it for serving with the pancakes) and so they are naturally sweetened and there'southward no added sugar.

AND you can opt for whole wheat flour or white wheat flour if you want to make these whole grain for good for you assistant chocolate fleck pancakes. (I've also got tips below on how to make these gluten-free, dairy-free and/or vegan. 👍)

Still you decide to tweak them to make them your own, these are a MUST in your kitchen on a morning very shortly.

Now, I've got some notes, tips, substitutions and FAQs coming upward below on how to make banana chocolate chip pancakes. Just tryin' to be helpful.

(Also, I've had a lot of experience making pancakes and desire to share what works. 😊)

If you want to bound on down to the recipe, simply scroll right on through the remainder of the text. The recipe card is most the bottom of the page, in a higher place the comments section.

Notes on making banana chocolate chip pancakes:

• I have made these using white wheat flour and regular all-purpose flour. You could too use a mix of all-purpose flour and whole wheat flour or try it with a one:1 gluten-free baking flour for gluten-gratuitous assistant chocolate chip pancakes.
• It helps to use a 1/four-cup measuring loving cup to measure the batter into the skillet then you get even sized pancakes.
• Helps, besides, to spray that measuring cup with cooking spray and so the batter falls easily out of information technology.
• This recipe makes about 10 pancakes and I'd say the serving size is two.

Full disclosure though, my kiddos ofttimes eat 3, 4 sometimes fifty-fifty 5 or 6 pancakes in a sitting. Mayhap it'south a growth spurt thing, just merely wanted to put that out there.

Now, for another tips and substitutions…

Knowing when to flip your pancakes is kind-of the key to keeping them low-cal and fluffy and oh so tasty.

Y'all'll know they are set up when you see little air bubbles forming all over the tops of the pancakes.

Hither's a picture of one of my basic pancakes to prove you what that looks similar:

The other big trick with cooking pancakes is keeping your pan at the right temperature.

For pancakes with chocolate chips, I recollect it helps to keep the heat a little on the lower side. They just brownish faster and you don't want them to burn.

I heat my pan over a gas burner on just below medium heat and and so lower it a piffling flake as I go along to melt pancakes. (You can adapt when you lot flip or between batches.)

It volition depend on your burner, your pans and just the weather condition. But it won't take long to figure out your perfect temp adjustments.

OK, special diets coming right upward.

Dairy-gratuitous banana chocolate chip pancakes are really piece of cake to make using this recipe.

(My daughter used to have a cow'south milk allergy, which she thankfully outgrew, so I've done them this style before. And however do pretty often.)

Just use your dairy-free milk of choice, such as soy milk or almond milk. And then make certain to utilize dairy-free chocolate fries and you are gear up.

Want to make vegan banana chocolate flake pancakes?

Use a dairy-complimentary milk, a flax egg in place of the egg and vegan chocolate chips for this recipe.

And now, my very favorite time-saving hack. This was life-changing guys.

Pro tip: Utilize ii large skillets to cook twice as many pancakes at once.

If you are continuing in that location flipping pancakes, you might likewise do two batches at one time and cut your time in half.

This has saved me endless hours over the class of my life and that makes me happy.

OK, a few other commonly asked questions…


How to proceed pancakes warm:

– Don't comprehend the pancakes on a plate to keep them warm. They'll steam and get soggy.

– Instead, place the cooked pancakes onto a canvas pan in a single layer and put into the oven at 200 degrees until ready to eat.

(Or use my two-skillet method mentioned above to do twice equally many pancakes at once and you won't have much of a trouble with pancakes cooling off.)

This recipe makes a pretty big batch and while my kids and husband sometimes power through ALL of those in a single morning time, we usually end upwardly with some extras.

Or else I double the recipe to ensure I have some extras.

(That's the goal – it makes future breakfasts on busy mornings so easy to have some of these on hand!)

Here's a few tips on how to store any extras you have.

How to shop leftover pancakes:

– Leftover pancakes can be stored, covered, in the fridge for up to 5 days. I put them in a plastic purse once they've cooled down and pop them right in.

– Pancakes also freeze great! Allow them cool completely, then place in a freezer-rubber ziptop plastic bag — that's labelled! — and freeze for up to vi months. (I'm able to get 4-five pancakes in a standard quart-size freezer bag.)

– Move the pancakes to the refrigerator to defrost overnight and warm in the microwave for 15-twenty seconds, or until warmed through.

– Or place in the microwave directly from the freezer and warm for 20-xxx seconds per side, flipping and adding extra fourth dimension as needed.

Like I said, we've *always* got extra pancakes of some variety or other in the freezer.

It really comes in handy if I'm out of boondocks and my hubby can simply pull them out. Or if we need a quick breakfast on a decorated morning.

Or if I just don't experience similar making another full batch 1 Dominicus morning and I can use those instead.

Lastly, it wouldn't be a Family Food on the Table postal service if I didn't attempt to offer you lot some topping ideas.

Pancakes are no exception!

Pancake topping ideas:

• Maple syrup is our get-to and a classic favorite.
• Butter. Duh.
• Sliced bananas on top of course go perfectly with these.
• Top with strawberries, blueberries or another favorite berry.
• Double up on the chocolate past serving these with some mini chocolate chips scattered over the tiptop. Or a smear of Nutella!
• And if we're getting decadent, feel costless to exercise a drizzle of chocolate sauce or a swirl of whipped cream on acme.

So many succulent options!

Oh, and I have to say, I exercise recommend real maple syrup over the imitation stuff. It's style tastier and so much healthier too. Merely await at the labels.

I promise you give this banana chocolate chip pancake recipe a attempt soon. It's sure to brighten up your morning time and commencement your day off correct!

Enjoy!

XO,

Kathryn

Prep Time 10 minutes

Cook Time xv minutes

Total Time 25 minutes

Ingredients

• one cup flour (see notes)
• 2 teaspoons blistering pulverisation
• 1/2 teaspoon cinnamon
• 1/4 teaspoon table salt
• 1 large ripe banana, mashed
• 1 large egg
• 3/four cup milk of option
• 1-2 teaspoons maple syrup
• i teaspoon pure vanilla excerpt
• 1/3 cup mini chocolate chips

For cooking:

• Butter or cooking spray

For serving:

• Maple syrup and fresh berries

Instructions

1. Combine the flour, baking powder, cinnamon and kosher common salt in a medium bowl and stir until well combined.
2. In a separate bowl, mash the assistant and so mix in the egg, milk, maple syrup and vanilla until well combined.
3. Add the wet ingredients to the flour and stir carefully until everything is well incorporated and there are no streaks of flour left. (It's OK to have some lumps though.) Carefully fold in the chocolate chips.
4. Estrus a large nonstick skillet (or two skillets if you lot want to make this go faster) over just below medium heat. Add butter or cooking spray.
5. Use a 1/4 cup mensurate (I spray information technology with cooking spray) and pour the concoction into the skillet. (You can get 3 pancakes per pan in a 12-inch skillet.)
6. Cook the pancakes on one side until bubbling begin forming all over the tops of the pancakes.
7. Flip and cook for another minute on the other side, until set and cooked through.
8. Remove the pancakes from the pan and echo with the remaining batter, lowering oestrus a scrap as needed. (You lot can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)
9. Serve with maple syrup and desired toppings and enjoy!

Notes

Flour: I have made these using white wheat flour and regular all-purpose flour. Y'all could also use a mix of all-purpose flour and whole wheat flour or try it with a 1:1 gluten-free baking flour for gluten-free pancakes.

Milk: You can utilise 2%, skim, soy or almond milk, whatever you got.

Make thesedairy-costless with a milk substitute and dairy-gratuitous chocolate chips. You can make themvegan by also substituting a flax egg for the egg in the recipe.

Leftover pancakes tin can be stored, covered, in the fridge for up to 5 days.

Pancakes toofreeze corking! Let them absurd completely, and then place in a freezer-safe ziptop plastic purse — that's labelled! — and freeze for up to vi months.

Topping ideas: Maple syrup, butter, sliced bananas, blueberries, strawberries or raspberries, spread of Nutella, sprinkling of mini or regular chocolate chips, drizzle of chocolate sauce, whipped cream

Nutrition Information:

Yield:

5

Serving Size:

two pancakes
Amount Per Serving: Calories: 259 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fatty: 3g Cholesterol: 46mg Sodium: 356mg Carbohydrates: 43g Fiber: 3g Sugar: 16g Poly peptide: 6g

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Source: https://www.familyfoodonthetable.com/banana-chocolate-chip-pancakes/

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