These banana chocolate chip pancakes are the perfect start to your day. They’re extra fluffy, super thick, filled with chocolate chips and taste like banana bread in pancake form.

I’ve been making banana pancakes for breakfast for a long time – but today I’m (finally) sharing this banana chocolate chip pancake recipe. Bananas and chocolate are such a delicious combo. And when you combine them in fluffy pancakes with golden edges – it makes for one delicious breakfast.

To be honest – I’ll happily eat pancakes for any meal of the day. But the boyfriend says it’s not enough protein for supper (BORING) So since he’s been out of town for work, it was the perfect excuse to eat pancakes for supper.

And since I don’t get the opportunity very often – I figured I’d go all out and make banana chocolate chip pancakes. You might as well jump in head first, right?

Banana Chocolate Chip Pancake Recipe

Making these chocolate chip banana pancakes is super easy.

Preheat your frying pan or skillet (you want it to be hot before you start frying the pancakes)
Mash the bananas.
Whisk in the sugar, melted butter, egg, vanilla extract and milk
Then gently fold in the the dry ingredients, followed by the chocolate chips.
With the frying pan/skillet lightly greased, pour about ¼ cup of batter for each pancake.
Fry until you see a few little air bubbles on the uncooked side (about 2-3 minutes), then flip and continue cooking.

Make sure to serve the pancakes right away for the fluffiest, most delicious flavor. If you’re making a large batch and need to keep the pancakes warm, preheat the oven to 200F degrees then place a wire rack on top of a baking sheet. After you make your first batch – put the pancakes on top of the wire rack and place in the preheated oven as you finish frying up the rest of the batter.

Tips for Making Banana Pancakes

For the fluffiest, most delicious banana chocolate chip pancakes – here’s my tips:

Use brown bananas for more flavor. If you don’t have any on hand but are seriously craving banana pancakes, preheat the oven to 325F degrees. Place the bananas (peel on) on a cookie sheet and bake for 20 minutes. And tah-da, you’ll have brown bananas.
For thick, fluffly pancakes – you don’t want too much milk. I like ⅔ cup milk for this recipe myself. If you like your pancakes a little thinner, try adding a few extra tablespoons of milk.
Be careful not to over mix the batter. Mixing too much leads to tough pancakes instead of light and fluffy. Gently fold in the dry ingredients using a spatula or wooden spoon. Having a few lumps is A-OK.
Use mini chocolate chips. Ok, this one isn’t 100% necessary but I prefer mini chocolate chips in pancakes because I think it gives a better ratio of chocolate to pancake.
I don’t recommend using butter to grease your frying pan or griddle. Butter has a lower boiling temperature than oil, so it’s therefore more likely to burn your pancakes.

These banana chocolate chip pancakes are seriously fluffy, seriously delicious, and taste like chocolate chip banana bread or chocolate chip banana muffins in delicious diner style pancake form. Whether you decided to eat them for breakfast, dessert, or supper – they won’t disappoint.

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