12 Delicious Banana Chocolate Chip Pancakes Recipes

Just when you thought banana pancakes couldn’t get any better, we’ve mixed in chocolate chips to take your breakfast game to the next level! Whether you’re whipping up a quick weekend treat or looking for that perfect comfort food to start your day, these 12 delicious banana chocolate chip pancake recipes are sure to delight. Keep reading to find your new favorite stack!

Fluffy Banana Chocolate Chip Pancakes

Rise and shine with these Fluffy Banana Chocolate Chip Pancakes—your morning just got a major upgrade. Perfectly golden, irresistibly fluffy, and packed with gooey chocolate chips, this is the breakfast of champions.

Ingredients

• 1 cup all-purpose flour (softly sifted)
• 1 tbsp granulated sugar (fine, like beach sand)
• 2 tsp baking powder (fresh, for maximum fluff)
• 1/4 tsp salt (fine, sea-kissed)
• 1 large egg (farm-fresh, room temp)
• 1 cup whole milk (creamy, cold)
• 1 ripe banana (mashed, sweetly fragrant)
• 1/2 cup chocolate chips (mini, melty)
• 1 tbsp unsalted butter (rich, for frying)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
2. In another bowl, beat the egg lightly, then mix in the milk and mashed banana until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently—just until combined. Tip: Lumps are okay; overmixing makes pancakes tough.
4. Fold in the chocolate chips with a spatula, ensuring even distribution without overworking the batter.
5. Heat a non-stick skillet over medium heat (350°F). Melt a small pat of butter, swirling to coat the pan.
6. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2 minutes. Tip: Wait for bubbles before flipping for perfect doneness.
7. Flip carefully. Cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Now, these pancakes are a dream—crispy edges giving way to a cloud-like center, with bursts of molten chocolate. Serve stacked high with a drizzle of maple syrup and a sprinkle of extra chips for that Instagram-worthy breakfast.

Vegan Banana Chocolate Chip Pancakes

Craving a breakfast that’s both indulgent and guilt-free? These Vegan Banana Chocolate Chip Pancakes are your golden ticket to a morning treat that’s fluffy, flavorful, and totally plant-based.

Ingredients

• 1 cup all-purpose flour (soft, unbleached)
• 1 tbsp organic cane sugar (fine, golden)
• 2 tsp baking powder (fresh, aluminum-free)
• 1/4 tsp sea salt (fine, crunchy)
• 1 cup almond milk (creamy, unsweetened)
• 1 ripe banana (speckled, sweet)
• 1 tbsp coconut oil (melted, fragrant)
• 1/2 cup dairy-free chocolate chips (mini, melty)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until no lumps remain.
2. In another bowl, mash the banana until smooth, then stir in the almond milk and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle chocolate chips on top.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s your cue to flip!
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Best served stacked high with a drizzle of maple syrup and extra banana slices. The pancakes are irresistibly fluffy with pockets of gooey chocolate in every bite—perfect for a lazy weekend brunch or a sweet start to any day.

Gluten-Free Banana Chocolate Chip Pancakes

You’ve got ripe bananas begging to be used and a craving for something sweet? Whip up these gluten-free banana chocolate chip pancakes—fluffy, indulgent, and ready in minutes.

Ingredients

• 1 cup gluten-free all-purpose flour (fine, powdery blend)
• 1 ripe banana (speckled, sweet)
• 1 large egg (farm-fresh, golden yolk)
• 3/4 cup almond milk (creamy, unsweetened)
• 1 tbsp maple syrup (dark, robust)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 tsp baking powder (fresh, aluminum-free)
• 1/4 tsp salt (fine, sea)
• 1/3 cup dark chocolate chips (mini, melty)
• 1 tbsp coconut oil (unrefined, for cooking)

Instructions

1. In a large bowl, mash the ripe banana until smooth with a fork.
2. Add the egg, almond milk, maple syrup, and vanilla extract to the banana. Whisk until fully combined.
3. Sift in the gluten-free flour, baking powder, and salt. Gently fold the dry ingredients into the wet until just mixed—lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F) and melt a teaspoon of coconut oil.
5. Pour 1/4 cup of batter per pancake onto the skillet. Sprinkle a few chocolate chips on top of each pancake.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden.
7. Repeat with remaining batter, adding more coconut oil as needed.

These pancakes come out irresistibly fluffy with pockets of gooey chocolate. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for the ultimate sweet-salty combo.

Banana Chocolate Chip Pancakes with Maple Syrup

Elevate your breakfast game with these fluffy, decadent Banana Chocolate Chip Pancakes drizzled with pure maple syrup. Perfect for lazy weekends or when you need a sweet start to your day.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the flavors
• 1 large ripe banana, mashed for natural sweetness
• 1 large farm-fresh egg, beaten
• 3/4 cup buttermilk, for tangy tenderness
• 1/2 tsp pure vanilla extract, for aromatic depth
• 1/2 cup semi-sweet chocolate chips, for melty pockets of joy
• 2 tbsp unsalted butter, melted and slightly cooled
• Pure maple syrup, for serving

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the mashed banana, beaten egg, buttermilk, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Tip: Overmixing leads to tough pancakes.
4. Fold in the chocolate chips with a spatula, ensuring they’re evenly distributed.
5. Heat a non-stick skillet over medium heat and brush with a bit of the melted butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
8. Repeat with remaining batter, adding more butter to the skillet as needed.
9. Serve hot, drizzled with pure maple syrup. Tip: For extra indulgence, add a dollop of whipped cream or a sprinkle of chocolate chips on top.

Velvety soft with pockets of gooey chocolate, these pancakes are a hug in breakfast form. Try stacking them high with banana slices between layers for an Instagram-worthy presentation.

Protein-Packed Banana Chocolate Chip Pancakes

Unleash your morning with these fluffy, protein-packed banana chocolate chip pancakes that’ll keep you fueled and satisfied. No fancy skills needed—just grab your blender and let’s go.

Ingredients

• 1 cup whole wheat flour (fine, stone-ground)
• 1 scoop vanilla protein powder (creamy, high-quality)
• 1 ripe banana (speckled, sweet)
• 1 large egg (farm-fresh, room temperature)
• 1 cup almond milk (unsweetened, creamy)
• 1 tbsp maple syrup (pure, amber-rich)
• 1 tsp baking powder (fresh, aluminum-free)
• 1/2 cup dark chocolate chips (mini, melty)
• 1 tbsp coconut oil (unrefined, fragrant)

Instructions

1. In a blender, combine the whole wheat flour, protein powder, banana, egg, almond milk, maple syrup, and baking powder. Blend on high for 30 seconds until smooth. Tip: Let the batter sit for 5 minutes to thicken.
2. Heat a non-stick skillet over medium-low heat (325°F) and brush with coconut oil. Tip: Test the heat with a drop of water—it should sizzle but not smoke.
3. Pour 1/4 cup of batter per pancake onto the skillet. Sprinkle chocolate chips on top immediately. Cook for 2-3 minutes until bubbles form and edges look set.
4. Flip carefully and cook for another 1-2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Stack them high and watch the chocolate ooze. These pancakes are irresistibly tender with a hint of banana sweetness—perfect with a drizzle of extra maple syrup or a dollop of Greek yogurt.

Banana Chocolate Chip Pancakes with Walnuts

Pancake lovers, level up your breakfast game with this irresistible twist on a classic. Perfectly fluffy, packed with gooey chocolate chips and crunchy walnuts, these pancakes are a morning dream.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance flavors
• 1 large farm-fresh egg, beaten
• 1 cup buttermilk, for tangy tenderness
• 1 ripe banana, mashed for natural sweetness
• 1/2 cup semi-sweet chocolate chips, for melty pockets
• 1/4 cup chopped walnuts, for a crunchy contrast
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the beaten egg, buttermilk, mashed banana, melted butter, and vanilla extract until well combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle chocolate chips and walnuts on top. Tip: Adding toppings now ensures they’re evenly distributed.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
7. Repeat with remaining batter, greasing the skillet as needed.

Now, these banana chocolate chip pancakes with walnuts are a texture lover’s paradise—fluffy inside, crispy edges, with bursts of chocolate and nutty crunch. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra decadence.

Mini Banana Chocolate Chip Pancakes for Kids

Flip your morning routine with these bite-sized delights that’ll have the kiddos begging for breakfast. Packed with gooey chocolate chips and sweet banana, they’re a surefire hit.

Ingredients

• 1 cup all-purpose flour (softly sifted for fluffiness)
• 1 tbsp granulated sugar (for a hint of sweetness)
• 1 tsp baking powder (to get those perfect rises)
• 1/2 tsp salt (to balance the flavors)
• 1 large egg (farm-fresh for richness)
• 3/4 cup whole milk (creamy and luxurious)
• 1 tbsp unsalted butter (melted, for a golden touch)
• 1 ripe banana (mashed, for natural sweetness)
• 1/4 cup mini chocolate chips (for melty pockets of joy)
• Butter or oil (for greasing the pan)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then mix in the milk, melted butter, and mashed banana until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Gently fold in the mini chocolate chips. Let the batter rest for 5 minutes to thicken slightly.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
6. Drop tablespoon-sized amounts of batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 1-2 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat steady to avoid burning.
8. Transfer to a plate and repeat with the remaining batter. Tip: Keep cooked pancakes warm in a 200°F oven.

Serve these mini pancakes stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra decadence. The fluffy texture and bursts of chocolate make every bite a mini celebration.

Banana Chocolate Chip Pancakes with Peanut Butter Drizzle

Rise and shine with these fluffy Banana Chocolate Chip Pancakes drizzled with creamy peanut butter—your morning just got a major upgrade.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance flavors
• 1 large ripe banana, mashed for natural sweetness
• 1 cup buttermilk, for tangy tenderness
• 1 large egg, farm-fresh and beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips, for melty pockets of joy
• 1/4 cup creamy peanut butter, warmed for drizzle perfection

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the mashed banana, buttermilk, beaten egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently—just until no flour streaks remain. Tip: Overmixing leads to tough pancakes.
4. Fold in the chocolate chips carefully to distribute evenly throughout the batter.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to pop and stay open before flipping.
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
8. Drizzle warmed peanut butter over the stack before serving.

Light, fluffy, and packed with banana flavor, these pancakes are a dream with the rich peanut butter drizzle. Serve with extra banana slices and a sprinkle of chocolate chips for Instagram-worthy breakfast vibes.

Spiced Banana Chocolate Chip Pancakes

Spiced Banana Chocolate Chip Pancakes are here to **flip** your breakfast game upside down. **Stack** them high, drizzle with syrup, and watch them disappear faster than you can say ‘more please.’

Ingredients

• 1 cup all-purpose flour, sifted for fluffiness
• 1 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to lift those pancakes sky-high
• 1/2 tsp ground cinnamon, for warm spice notes
• 1/4 tsp ground nutmeg, adding depth to every bite
• 1/4 tsp salt, to balance the flavors
• 1 large egg, farm-fresh and beaten
• 1 cup whole milk, creamy and rich
• 1 tbsp unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed for natural sweetness
• 1/2 cup chocolate chips, melty and decadent
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, **whisk** together the sifted flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, **beat** the egg, then **stir** in the milk, melted butter, and mashed banana until well combined.
3. **Pour** the wet ingredients into the dry ingredients and **stir** just until combined. A few lumps are okay—overmixing leads to tough pancakes.
4. **Fold** in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. **Heat** a non-stick skillet or griddle over medium heat (350°F) and **grease** lightly with butter or oil.
6. **Pour** 1/4 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.
7. **Flip** the pancakes and **cook** for another 1-2 minutes, until golden brown and cooked through.
8. **Serve** immediately with your favorite toppings. For an extra indulgent twist, **drizzle** with caramel sauce and **sprinkle** with chopped nuts.

Just like that, you’ve got a stack of pancakes that are **fluffy** with a hint of spice, **sweet** from the banana and chocolate, and utterly **irresistible**. **Layer** them with fresh banana slices and a dollop of whipped cream for a breakfast that feels like dessert.

Banana Chocolate Chip Pancakes with Coconut Flakes

Outrageously fluffy and packed with flavor, these pancakes are your morning game-changer. Melt-in-your-mouth chocolate chips and tropical coconut flakes take the classic to new heights.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance flavors
• 1 large egg, farm-fresh and beaten
• 1 cup buttermilk, for tangy tenderness
• 1 ripe banana, mashed for natural sweetness
• 1/2 cup semi-sweet chocolate chips, melty and rich
• 1/4 cup coconut flakes, toasted for crunch
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, for aromatic depth

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the beaten egg, buttermilk, mashed banana, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Fold in the chocolate chips and coconut flakes evenly throughout the batter.
5. Heat a non-stick skillet over medium heat (350°F). Test readiness by sprinkling a few water drops; they should dance.
6. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
8. Serve immediately. Tip: Drizzle with maple syrup and extra coconut flakes for added texture and flavor.

Crave-worthy with a perfect balance of fluffy and hearty, these pancakes are a tropical twist on breakfast. Stack them high with a dollop of whipped cream and a sprinkle of chocolate chips for an Instagram-worthy presentation.

Double Chocolate Banana Pancakes

Hungry for a breakfast that feels like dessert? These Double Chocolate Banana Pancakes are your ticket to a decadent morning. Packed with gooey chocolate chips and ripe bananas, they’re a sweet start to any day.

Ingredients

• 1 cup all-purpose flour, sifted for fluffiness
• 2 tbsp cocoa powder, unsweetened and rich
• 1 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to lift them light
• 1/2 tsp salt, to balance the flavors
• 1 large egg, farm-fresh and beaten
• 1 cup whole milk, creamy and rich
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed for natural sweetness
• 1/2 cup chocolate chips, semi-sweet and melty

Instructions

1. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt until well combined.
2. In another bowl, mix the beaten egg, milk, melted butter, and mashed banana until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chocolate chips, reserving a few for topping.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes. Tip: Wait for the bubbles to pop and edges to look set before flipping.
7. Flip and cook for another 1-2 minutes until golden and cooked through. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
8. Serve hot, topped with the reserved chocolate chips and extra banana slices if desired.

Ready to dive in? These pancakes are irresistibly fluffy with pockets of melted chocolate and the natural sweetness of banana. Try stacking them high with a drizzle of maple syrup for an extra indulgent twist.

Banana Chocolate Chip Pancakes with Caramel Sauce

Kickstart your morning with these fluffy, decadent Banana Chocolate Chip Pancakes drizzled with homemade caramel sauce—because basic breakfasts are so last year.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a hint of sweetness
• 1 tsp baking powder, to ensure fluffiness
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance flavors
• 1 large ripe banana, mashed for natural sweetness
• 1 cup buttermilk, for tangy tenderness
• 1 large egg, farm-fresh and beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips, for melty pockets
• 1/2 cup caramel sauce, homemade or store-bought, for drizzling

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the mashed banana, buttermilk, beaten egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chocolate chips. Let the batter rest for 5 minutes for fluffier pancakes.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.
8. Serve warm, drizzled with caramel sauce. Tip: For extra indulgence, add a dollop of whipped cream.

Zesty caramel meets gooey chocolate in every bite, with bananas adding a soft, sweet backbone. Stack them high for Instagram-worthy brunch shots or enjoy straight from the pan—no judgment here.

Conclusion

Whether you’re a pancake pro or just starting out, these 12 Delicious Banana Chocolate Chip Pancakes Recipes offer something for everyone. From fluffy to gluten-free, there’s a perfect stack waiting for you. We’d love to hear which recipe becomes your morning favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy flipping!