Recipe

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This banana chocolate pancake recipe makes soft, fluffy pancakes with deep cocoa flavor and just the right amount of banana sweetness in each bite.

Perfect for weekend mornings or when you're craving chocolate, these banana chocolate pancakes are a delicious breakfast treat.

stack of chocolate banana pancakes with blueberries and chocolate syrup on a plate

Banana Chocolate Pancakes

When I have a ripe banana on hand and get a craving for chocolate pancakes, I make these. They have a terrific soft texture, just like my banana pancakes, but instead of tossing in chocolate chips like I do in my banana chocolate chip pancakes, the cocoa is mixed right into the batter.

The result? A delicious breakfast stack that's easy to whip up, that my family devours. Bonus: serve with a drizzle of chocolate pancake syrup.

Ingredients

All-purpose flour is the base of this batter, baking powder gives these a fluffy texture, a little sugar to sweeten and balance the unsweetened cocoa powder, and a little salt to bring out the flavor. A mashed ripe banana, eggs to bind the batter, milk as the liquid ingredient, some melted butter to add moisture, and vanilla for flavor.

How to Make Chocolate Banana Pancakes

No big surprises when making this recipe. Measure and mix the dry ingredients in one bowl, the wet ingredients with the banana, and then combine. Cooking these over medium heat for about 2 minutes per side will get them cooked through without burning them.

overhead view of a stack of chocolate banana pancakes with blueberries and chocolate syrup on a plate

Quick Tips for Fluffy Pancakes

My biggest tip is to mash the banana really well in the bowl or inside a zip bag; the creamier the texture, the better it will bind in the batter. Mix the dry ingredients well to ensure that the baking powder is evenly distributed throughout. Stop mixing the batter when you no longer see powder; some lumps will remain, which is normal due to the presence of banana in the batter.

Banana Chocolate Pancakes

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

This banana chocolate pancake recipe makes soft, fluffy pancakes with deep cocoa flavor and just the right amount of banana sweetness in each bite.

5 from 5 votes

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Ingredients

⅓ cup cocoa powder
1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 large banana, mashed
1 ½ cups milk
2 large eggs
3 tablespoons butter, melted
1 ½ teaspoons vanilla

Instructions

Make the batter:

In a medium bowl, combine the cocoa powder, flour, sugar, baking powder, and salt. Set aside.
In a large bowl, mash the banana with a fork. Then add the milk, eggs, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.
Add the dry ingredients into the wet bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are the mashed banana.

Cook:

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Plate a few pancakes on a plate, top with your favorite toppings and syrups.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.