Chocolate Chip Banana Pancakes

Saturday mornings are my favorite because A)- I have off from work and B)- I actually get to spend the morning with my husband. During the work week, I leave the house early in the morning before Anthony has woken up (he has one of those crazy schedules), so I really appreciate the weekends. Even if he has work on a Saturday or a Sunday, we at least still get to spend the mornings together.

That brings us to this recipe. This morning I asked Anthony what he wanted for breakfast, and he immediately responded, “I could go for some chocolate chip banana pancakes.” He was half kidding, not truly expecting me to immediately get up and whip up a batch of homemade pancakes, but I accepted the challenge. I’ve had quite the chocolate fetish since becoming pregnant, so I was actually completely on board with this.

I used my standard pancake recipe and simply added in some bananas and chocolate chips, and it was soooo yummy! I’m thinking next time I might add some peanut butter as well (another of my pregnancy cravings). I halved this recipe, since it was just the two of us, but for a larger family, make ‘em all!


Saturday brunch at it’s best!


Makes about 12 pancakes.



3 cups all-purpose flour
½ cup granulated sugar
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
2 ½ cups buttermilk
2 eggs
2 tsp. vanilla extract
4 bananas (3 mashed, 1 sliced)
1 cup chocolate chips, plus extra for sprinkling
1 stick unsalted butter, melted (plus a few tablespoons more for the skillet)
Maple syrup for serving




1. Combine the flour, granulated sugar, baking powder, salt, and baking powder in a large bowl. In another bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the milk mixture into the bowl with the dry ingredients along with 3 mashed bananas and stir until combined. Stir in the chocolate chips.

2. Heat a griddle or skillet over medium heat (350 degrees) and add a tablespoon of butter to coat the pan. Pour the batter, a half a cup at a time, onto the skillet to form pancakes and cook until the bottoms are lightly browned (should just take a few minutes), then flip the pancakes and cook for another minute. If they start to brown to quickly or the chocolate starts to burn, reduce the heat to medium-low. Remove the pancakes and keep warm. Wipe the pan clean with a paper towel, add more butter, and repeat the process for the remaining batter.

3. Serve the pancakes with the sliced bananas, extra chocolate chips, and warm maple syrup.







3 thoughts on “Chocolate Chip Banana Pancakes”

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