Banana Chocolate Chip Pancakes [30-Min Chef-Tested Recipe]

Q: How to make banana chocolate chip pancakes with pancake mix?

Use 2 cups of any standard pancake mix (Krusteaz, Bisquick, Kodiak Cakes), prepare per box instructions, then fold in ½ cup mashed banana (about 1 medium) and ¼ cup mini chocolate chips. Reduce the liquid called for on the box by 2 tablespoons to compensate for the banana's moisture. Cook on a 375°F (190°C) griddle for 2 minutes per side.

Q: How to make chocolate chip banana pancakes from scratch?

From scratch, whisk 1½ cups flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ½ teaspoon cinnamon, then stir in 1¼ cups milk, ½ cup mashed banana, 1 egg, and 1 teaspoon vanilla. Fold in ¼ cup chocolate chips with no more than 12 strokes. Cook ¼-cup portions on a 375°F (190°C) griddle for 2 minutes on the first side, then 60–75 seconds on the second.

Q: Why are my banana pancakes gummy in the middle?

Gummy centers come from too much banana (over ½ cup), undercooking, or a griddle below 350°F (175°C). Banana adds significant moisture, so the batter needs hot enough heat to set the structure before steam collapses it. Use a thermometer to confirm griddle temp and stick to ½ cup mashed banana maximum.

Q: Can I use frozen bananas?

Yes, but thaw them fully and drain off the liquid that releases — that's about 2 tablespoons per banana, and if you skip this step the batter goes soupy. Frozen bananas actually mash smoother than fresh.

Q: Can I make the batter the night before?

Yes, but only for up to 12 hours in the fridge. Beyond that, the baking powder loses about 30% of its leavening power and pancakes turn flat. For longer make-ahead, store the dry ingredients separately and combine with wet in the morning — takes 90 seconds.

Anna

Description

This is just like a banana chocolate chip muffin but it’s a pancake! You can add all the chocolate chips into the batter instead of using some to garnish.

Ingredients

Scale

1½ cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon cinnamon

1¼ cups milk

½ cup mashed banana

1 egg, lightly beaten

1 teaspoon vanilla

½ cup chocolate chips, divided

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Instructions

Combine flour, sugar, baking powder and cinnamon in a large bowl.
After mixing well stir in milk, banana, egg and vanilla.
Fold in 1/4 cup chocolate chips.
Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
Prepare remaining pancake batter as directed adding more spray if needed.
Place on individual plates and sprinkle with remaining chocolate chips.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently on stovetop for best results.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: International

Nutrition

Carbohydrates: 8
Protein: 10