An epic and easy recipe for fluffy chocolate chip banana pancakes that are always devoured!

This recipe yields the perfect stack of pancakes naturally sweetened with banana and a few chocolate chips in every bite.

large stack of pancakes topped with bananas and chocolate chips

Fluffiest Recipe for Chocolate Chip Banana Pancakes

I’m a firm believer that the fluffier the pancakes, the better, and this recipe for chocolate chip banana pancakes is no different.

Active baking powder is essential to give the batter lift, as well as making sure you fully mash the banana before incorporating it into the batter so it mixes well with the wet ingredients and you start with the perfect pancake batter consistency.

Ingredients

As indulgent as these pancakes might seem, I assure you that the ingredients needed are easy to find in your kitchen.

Here is what you’ll need to make them:

Flour: use regular or your favorite 1:1 all-purpose gluten-free flour.
Sugar: just a touch!
Baking powder: the secret to fluffy pancakes.
Milk: this could be regular or any non-dairy alternative.
Bananas: the riper the banana, the better the flavor.
Egg: to bind the ingredients.
Butter: makes the cooked pancake softer.
Vanilla: enhances the banana and chocolate flavor.
Chocolate chips: measure with your heart.

You’ll find all the ingredient measurements and detailed recipe directions in the printable recipe card below.

large plate of pancakes topped with bananas, with three bananas behind the plate

How to Make Them

Are you ready to make the tastiest pancake combination ever? I thought so!

Here is what you’ll be doing:

Sift the dry ingredients
Combine the flour, sugar, and baking powder in a large bowl.
Make the batter
Add the milk, mashed banana, egg, melted butter, and vanilla extract to the dry ingredients and whisk everything into a batter. *There should be no visible lumps.
Pour and cook
Pour ¼ cup batter per pancake onto a preheated and greased griddle or non-stick pan. Cook until the edges are defined, then flip and cook for an additional minute.
Serve
Remove the pancakes from the griddle and keep them warm while you repeat the process with any remaining batter. Serve with sliced bananas and more chocolate chips.

What Makes Them Light and Fluffy?

Pancakes get their fluffy texture from the baking powder in the recipe. Equally important is making sure you don’t overmix the batter and stop when you see no visible flour clumps.

Try next: Fluffy Banana Bread Pancakes

closeup of chocolate chip banana pancake stack topped with syrup

Why Are My Banana Pancakes Soggy

There are a few reasons why banana pancakes become soggy, not distributing the bananas into the batter being one reason and having your heat source too low being the most common.

Pancakes should be cooked over medium-high heat, between 350-375F on an electric griddle, and flipped once you see defined edges and bubbles begin to form.

Check out the video below to ensure your pancakes cook perfectly.

Toppings

The classic way of serving up these chocolate chip banana pancakes is by topping them with a few slices of bananas and additional chocolate chips on top. You can always take it up a notch with one of these pancake toppings or drizzling one of these crowd favorite pancake syrup recipes.

Chocolate Chip Banana Pancakes

Print Recipe

Take a bite of these chocolate chip banana pancakes! Perfectly crisp exteriors with melted chocolate and banana flavor in the center.

Author: Laura Fuentes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12
Category: Breakfast
Method: Stove-top
Cuisine: American

Ingredients

Units

1 ½ cups flour
1 tablespoon sugar
1 tablespoon baking powder
1 ¼ cups milk
2 ripe bananas, mashed (about 1 cup)
1 egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon vanilla, optional
½ cup chocolate chips, divided

Instructions

In a large bowl, combine flour, sugar, and baking powder.
Make a well in the middle and add the milk, bananas, egg, melted butter, and vanilla -if using. Whisk to combine the wet ingredients, and then begin to whisk the batter from the outside in, until there are no visible lumps.
Heat a griddle to medium (about 350-375F) or a large non-stick pan over medium-high heat. Use spray, butter, or oil to grease the pan, and pour about ¼cup of batter per pancake.
Cook for about 2 minutes until the edges are defined and bubbles form in the middle. Flip and continue cooking on the other side for another minute.
Remove from the griddle or pan onto a plate and repeat the process with the remaining pancake batter. Makes about 12 pancakes.
Top with sliced bananas and additional chocolate chips.