Banana Chocolate Chip Pancakes
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. Perfect for weekdays and special weekend breakfasts alike.
Servings: 10 to 12 pancakes
Calories: 197kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 cup buttermilk
- 2 medium ripe bananas mashed (about 1 cup)
- 1 large egg
- 3 Tablespoons melted butter plus extra for greasing
- 1 teaspoon vanilla extract
- ½ cup chocolate chips plus more for topping if desired
Instructions
- In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients.
- Add the buttermilk, mashed bananas, egg, melted butter, and vanilla extract to the well. Whisk until the batter is smooth and no lumps remain. Do not overmix.
- Heat a large non-stick skillet or griddle over medium-high heat. Lightly grease the surface with butter or non-stick spray.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Sprinkle a few chocolate chips on top of each pancake immediately after pouring the batter.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, additional sliced bananas, and extra chocolate chips if desired. Enjoy!
Video
Notes
Store leftover banana chocolate chip pancakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 197kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 66mg | Potassium: 225mg | Fiber: 1g | Sugar: 12g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg