Take all your favorite flavors of banana bread and make them into a fluffy and light pancake studded with chocolate chips. These buttery banana bread pancakes are loaded up with chocolate chips.
Banana Bread Pancakes
Turn on your favorite Jack Johnson “Banana Pancakes,” and get out your frying pans. It’s banana bread pancake time! These super fluffy banana pancakes are the perfect sweet treat to whip up for a special weekday breakfast or as part of a gorgeous Sunday brunch spread. If you’re looking for a way to use up all those rotten bananas THIS. IS. IT.
These easy banana pancakes only call for a handful of ingredients that are all pantry staples. Which is great news because it means you can whip these bad boys up pretty much wherever you are and at a moments notice. I have been known to make them for dinner. Don’t @ me.
Bananas: OBVI. Just like banana bread, you’ll want to use a super ripe, almost brown banana to make these banana bread pancakes. This will keep your banana pancakes perfectly sweet and help to intensify that banana flavor.
Flour: Regular old all-purpose flour is all you need to make this classic breakfast recipe. If you’re gluten free these banana pancakes also work perfectly with a cup for cup gluten free blend!
Baking Powder + Baking Soda: Baking powder AND soda will give your pancakes that distinctly fluffy rise. A combination of baking powder and baking soda will give the pancakes that perfect fluffy texture.
Salt: Salt is the perfect complement to an otherwise sugary treat.
Brown Sugar: These banana pancakes don’t call for much sugar as your ripe banana will provide some sweetness. That being said, if your banana is not super ripe you can feel free to adjust to your taste!
Buttermilk: If you don’t have real buttermilk on hand (literally does ANYONE?!) don’t fret! You can easily whip up your own homemade buttermilk with just two ingredients!
Eggs: Make sure your eggs are at room temperature to ensure they incorporate seamlessly into your batter and give your pancakes that perfect rise!
Butter: A few Tablespoons of butter in the actual batter + cooking these banana chocolate chip pancakes in butter keeps them just them decadent and buttery enough without making them too buttery for breakfast.
Vanilla Extract: Vanilla is not just for chocolate chip cookies or vanilla cake. Pure vanilla extract will take these scrumptious banana bread pancakes from good to gourmet.
Chocolate Chips: you can add as many as you’d like – I do about a half cup.
Tips for the best banana pancakes
Pancakes are one of the more straightforward breakfast foods to make at home. They’re not a huge undertaking like cinnamon rolls, take a fraction of the time of a coffee cake, and they don’t even require a mixer. As long as you have a bowl, a brain, and 9 ingredients you can make delicious banana bread pancakes in under 15 minutes!
Use a VERY overripe banana: The key to flavorful, moist pancakes is a nice and brown banana!
Don’t over mix the batter: This is really the only rule you need to follow when it comes to pancake making. This will keep your pancakes super tender with that melt in your mouth texture.
Liberally grease your griddle: There is nothing sadder than a pancake that won’t flip. Grease your griddle LIBERALLY with butter to give your pancakes a crisp buttery finish and make flipping them a breeze.
Don’t be alarmed by your first pancake: First pancakes are always a little off. Just throw it out, and keep going.
Why are these banana pancakes THE BEST?
I’ve had my fair sure of banana pancakes over the years, and I tested the recipe for these bad boys 10 times to ensure you’re getting the tastiest, banana-bread-in-pancake-form breakfast sweet you’ll ever have. These banana pancakes are:
Light and fluffy
Loaded with banana flavor
Easy to make
Basically… you just have to make them for yourself. It’s a command.
Grease up those griddles, babies, and enjoy all the banana pancakes that your heart desires!
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a separate bowl whisk together the mashed banana, eggs, melted butter, vanilla extract and buttermilk.
Add the wet ingredients to the dry ingredients, stirring only until just combined. The batter should be lumpy. Last, fold in the chocolate chips.
Heat a large skillet or griddle on medium heat. Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot – you want a nice, even heat.
Serve with butter and a healthy dose of maple syrup! The options are endless!