By: Jill Mills Updated: Mar 18, 2026

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Every bite of these Banana Chocolate Chip Pancakes is dotted with chocolate chips and filled with sweet banana flavor. Buttermilk helps keep them tender and moist. They’re perfect for weekdays and special weekend breakfasts alike.

A stack of banana chocolate chip pancakes

Banana bread meets buttermilk pancakes in this banana chocolate chip pancakes recipe. My family is so obsessed with these and requests them on repeat. They’re made with buttermilk, which keeps them super soft, tender, and moist. Mashed bananas add sweetness and banana flavor, and chocolate chips dot every bite. These are definitely a big family favorite!

Why My Family Loves These Banana Chocolate Chip Pancakes

Tastes like banana bread. With mashed bananas mixed in the batter and chocolate chips dotting the top, these pancakes are basically chocolate chip banana bread in pancake form. Yum!
Easy way to use ripe bananas. Banana chocolate chip pancakes are an easy way to use ripe or overripe bananas. In fact, bananas with a few brown spots are perfect because they’re sweeter and mash more easily.
Store well. I like to make a batch of these on the weekend to enjoy throughout the week. They last a few days in the fridge but they also freeze well and can be popped in the toaster directly from frozen.

Overhead view of ingredients needed to make banana chocolate chip pancakes

Recipe Ingredients

These pancakes are made with bananas, chocolate chips, and just a few other ingredients. Scroll down to the recipe card below for the exact measurements.

All-purpose flour – Whole wheat flour can be used in place of the all-purpose flour, but the texture will be slightly more dense.
Sugar – A small amount of sugar sweetens the pancakes. Only a small amount is needed, since the bananas are naturally sweet.
Buttermilk – Buttermilk adds flavors and helps create soft, tender pancakes.
Bananas – Ripe bananas that are just starting to brown are perfect.
Egg – Helps hold everything together.
Melted butter – Adds richness to the batter.
Chocolate chips – Use mini chocolate chips for more even distribution or dark chocolate chips for a less sweet option.

How To Make Banana Chocolate Chip Pancakes

These pancakes are so easy to make! I have even whipped them up on weekday mornings. The printable instructions are in the recipe card below.

Dry pancake ingredients with a well in the center

Combining wet and dry pancake ingredients

Make the batter. Whisk the dry ingredients together then make a well in the center. Add the buttermilk, bananas, egg, butter, and vanilla to the well. Whisk until the batter is smooth.
Prep. Heat the griddle over medium-high heat. Lightly grease with butter.

A banana chocolate chip pancake on the griddle

Overhead view of a banana chocolate chip pancake on a griddle

Cook. Pour ¼ of batter onto the skillet for each pancake. Sprinkle a few chocolate chips on top. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for 2-3 minutes on the other side until golden brown.
Repeat. Transfer the pancakes to a plate. Cover with a towel or pop in a warm oven that’s turned off to keep warm. Repeat with the remaining batter.
Enjoy. Once all the batter is used, serve with maple syrup, sliced bananas, and extra chocolate chips.

Stack of Banana Chocolate Chip Pancakes with maple syrup being poured on top

Tips for the Perfect Pancakes

Here are a few helpful tips to make the perfect banana chocolate chip pancakes.

Mix-in ideas. Try adding chopped nuts, shredded coconut, or a pinch of cinnamon to the batter for extra flavor.
DIY buttermilk. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. You can also just substitute whole milk in place of the buttermilk.
Use ripe bananas. Overripe bananas work best for this recipe as they are sweeter and easier to mash.
Wait to flip. The key to a perfect pancake is flipping at the right morning. The edges should be set and the center bubbling. Use your spatula to lift up an edge to see if it’s ready. If it’s sticking to the pan, it needs more time.

A stack of banana chocolate chip pancakes with a piece cut out

How To Store & Reheat Leftovers

Fridge. Store leftover banana chocolate chip pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat pancakes in a toaster, oven at 350°F (175°C) for 5-7 minutes, or microwave for 20-30 seconds.
Freezer. Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen.

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