11 Fluffy Banana Chocolate Chip Pancakes Recipes

Ready to flip your breakfast game on its head? There’s nothing quite like the smell of fluffy banana chocolate chip pancakes wafting through the kitchen to start your day right. Whether you’re a pancake pro or a weekend warrior, these 11 irresistible recipes promise to deliver the perfect stack every time. So, grab your spatula and let’s dive into a world where every bite is a little slice of morning heaven.

Classic Banana Chocolate Chip Pancakes

Sunshine and pancakes—name a more iconic duo. We’ll wait. While you ponder that impossible question, let’s dive into making these Classic Banana Chocolate Chip Pancakes that’ll have you flipping out (literally) over their fluffy perfection and just-the-right-amount-of-sweetness.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 1 cup buttermilk
• 1 tbsp clarified butter, melted, plus extra for cooking
• 1 ripe banana, mashed
• 1/2 cup dark chocolate chips

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, buttermilk, and melted clarified butter. Stir in the mashed banana until the mixture is smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly brush with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a generous amount of dark chocolate chips onto each pancake while the first side cooks.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
7. Transfer to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Who knew happiness could be so easily measured in pancakes? These golden stacks are irresistibly fluffy with pockets of melted chocolate and the natural sweetness of banana. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for the ultimate sweet-and-savory breakfast experience.

Vegan Banana Chocolate Chip Pancakes

Ever wake up craving something sweet, indulgent, and yet, somehow, still virtuous? These Vegan Banana Chocolate Chip Pancakes are here to satisfy that very specific breakfast conundrum, proving that you can indeed have your pancake and eat it too—without a side of guilt.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp organic cane sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup almond milk, unsweetened
• 1 ripe banana, mashed
• 1 tbsp coconut oil, melted
• 1/2 tsp pure vanilla extract
• 1/3 cup dairy-free chocolate chips

Instructions

1. In a large mixing bowl, whisk together the sifted flour, cane sugar, baking powder, and sea salt until well combined.
2. In a separate bowl, mix the almond milk, mashed banana, melted coconut oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Fold in the dairy-free chocolate chips evenly throughout the batter.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.

So there you have it—stackable, Instagram-worthy pancakes that are as fluffy as they are flavorful. Serve them with a drizzle of maple syrup and a sprinkle of extra chocolate chips for that extra oomph, or enjoy them straight off the skillet for that perfect, gooey chocolate bite.

Gluten-Free Banana Chocolate Chip Pancakes

Oh, the joys of flipping pancakes that won’t flip your gluten sensitivity into overdrive! These Gluten-Free Banana Chocolate Chip Pancakes are here to make your breakfast both indulgent and inclusive, proving that delicious doesn’t have to mean restrictive.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 large ripe banana, mashed
• 1 pasture-raised egg, lightly beaten
• 3/4 cup almond milk
• 1 tablespoon clarified butter, melted
• 1/2 teaspoon pure vanilla extract
• 1/3 cup dark chocolate chips
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, combine the mashed banana, lightly beaten egg, almond milk, melted clarified butter, and vanilla extract, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: A few lumps are okay; overmixing leads to tough pancakes.
4. Fold in the dark chocolate chips evenly throughout the batter.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Adjust heat as needed to prevent burning.
8. Transfer to a plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

What you’ll love about these pancakes is their fluffy texture with pockets of melted chocolate and the sweet, natural banana flavor that shines through. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for that Instagram-worthy breakfast moment.

Protein-Packed Banana Chocolate Chip Pancakes

Just when you thought pancakes couldn’t get any better, we’re flipping the script with these Protein-Packed Banana Chocolate Chip Pancakes. Perfect for those who like their breakfast to pull double duty—delicious and nutritious—with a side of cheeky charm.

Ingredients

• 1 cup whole wheat flour
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 large ripe banana, mashed
• 1 pasture-raised egg, lightly beaten
• 3/4 cup almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 cup dark chocolate chips
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the whole wheat flour, vanilla protein powder, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the mashed banana, lightly beaten egg, almond milk, pure maple syrup, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and add a teaspoon of clarified butter, swirling to coat the pan evenly.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few dark chocolate chips on top of each pancake as it cooks.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Tip: Wait for those bubbles—it’s nature’s way of telling you it’s time to flip.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

These pancakes are a fluffy, protein-packed paradise with the perfect balance of sweet banana and rich chocolate. Try stacking them high with a dollop of Greek yogurt and a drizzle of almond butter for an extra protein punch.

Whole Wheat Banana Chocolate Chip Pancakes

Dive into a stack of pancakes that’ll make your taste buds do a happy dance—whole wheat banana chocolate chip pancakes that are as nutritious as they are indulgent. Perfect for those mornings when you’re craving something sweet but don’t want to derail your health goals, these fluffy delights are packed with flavor and just the right amount of chocolatey goodness.

Ingredients

• 1 cup whole wheat flour, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tablespoons clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup dark chocolate chips

Instructions

1. In a large mixing bowl, whisk together the sifted whole wheat flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the room temperature buttermilk, lightly beaten pasture-raised egg, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures your pancakes stay fluffy.
4. Add the mashed banana and dark chocolate chips to the batter, stirring just until incorporated.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Best served warm, these pancakes boast a tender crumb and a delightful contrast between the sweet banana and rich chocolate chips. For an extra touch of decadence, drizzle with maple syrup and a sprinkle of sea salt before serving.

Banana Chocolate Chip Pancakes with Maple Syrup

Pancakes that pack a punch of personality and a dash of decadence? Yes, please! These Banana Chocolate Chip Pancakes with Maple Syrup are here to turn your ordinary breakfast into a fiesta of flavors that’ll have you doing a happy dance in your pajamas.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup semi-sweet chocolate chips
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, and melted clarified butter. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to ensure fluffy pancakes.
4. Fold in the mashed banana and semi-sweet chocolate chips into the batter with a spatula, distributing evenly.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Serve immediately with a generous drizzle of maple syrup.

Just imagine the perfect bite: fluffy pancakes with gooey chocolate chips and sweet banana, all hugged by the rich embrace of maple syrup. For an extra twist, top with a dollop of whipped cream and a sprinkle of cinnamon to elevate this breakfast masterpiece.

Banana Chocolate Chip Pancakes with Peanut Butter Drizzle

Every morning deserves a little decadence, and what better way to indulge than with a stack of pancakes that’s basically dessert for breakfast? These Banana Chocolate Chip Pancakes with Peanut Butter Drizzle are the ultimate treat, combining the sweet, comforting flavors of banana and chocolate with the rich, nutty goodness of peanut butter. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup buttermilk
• 1 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 2 tbsp pure maple syrup
• 1 tbsp whole milk

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the lightly beaten pasture-raised egg, buttermilk, and melted clarified butter. Stir in the mashed banana until the mixture is smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a generous amount of semi-sweet chocolate chips onto each pancake while the first side cooks.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown.
7. In a small saucepan, warm the creamy peanut butter, pure maple syrup, and whole milk over low heat, stirring constantly until smooth and drizzle-able, about 2 minutes.
8. Stack the pancakes high and drizzle generously with the peanut butter sauce. Serve immediately.

Perfectly fluffy with pockets of melted chocolate and a rich peanut butter drizzle, these pancakes are a dream come true. For an extra touch of whimsy, top with sliced bananas and a sprinkle of chocolate chips before serving.

Banana Chocolate Chip Pancakes with Coconut Flour

Zesty mornings call for something extraordinary, and these Banana Chocolate Chip Pancakes with Coconut Flour are here to flip your breakfast game on its head. Packed with playful flavors and a dash of whimsy, they’re the perfect way to sweeten your day without tipping the scales.

Ingredients

• 1 cup coconut flour, sifted
• 2 ripe bananas, mashed
• 1/2 cup dark chocolate chips
• 4 pasture-raised eggs, lightly beaten
• 1 cup almond milk
• 2 tbsp clarified butter, plus extra for cooking
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the sifted coconut flour, mashed bananas, and lightly beaten pasture-raised eggs until smooth.
2. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
3. Heat a non-stick skillet over medium heat (350°F) and brush with clarified butter to prevent sticking.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

These pancakes emerge with a fluffy interior, a slight crisp on the edges, and pockets of molten chocolate that’ll make you swoon. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted coconut for a tropical twist.

Banana Chocolate Chip Pancakes with Almond Milk

So, you’ve stumbled upon the holy grail of breakfast recipes that promises to turn your morning from meh to magnificent. These Banana Chocolate Chip Pancakes with Almond Milk are not just pancakes; they’re fluffy, golden disks of joy that’ll make your taste buds dance.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup almond milk, unsweetened
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted, plus extra for cooking
• 1 ripe banana, mashed
• 1/2 cup dark chocolate chips

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the almond milk, lightly beaten pasture-raised egg, and melted clarified butter. Whisk until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; a few lumps are perfectly fine. Overmixing leads to tough pancakes, and nobody wants that.
4. Fold in the mashed banana and dark chocolate chips until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and brush with a thin layer of clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Light, fluffy, and packed with the perfect balance of sweet banana and rich chocolate, these pancakes are a breakfast dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for that Instagram-worthy breakfast moment.

Banana Chocolate Chip Pancakes with Cinnamon

These banana chocolate chip pancakes with cinnamon are the fluffy, dreamy breakfast you didn’t know you needed until now. Perfect for those mornings when you’re craving something sweet but still want to pretend you’re being somewhat healthy.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed
• 1/2 cup semi-sweet chocolate chips
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, ground cinnamon, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures your pancakes stay fluffy.
4. Add the mashed ripe banana and semi-sweet chocolate chips to the batter, folding gently to distribute evenly.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Kitchen magic has never tasted so good—these pancakes are a symphony of fluffy texture, rich chocolate, and warm cinnamon spice. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for that Instagram-worthy breakfast moment.

Banana Chocolate Chip Pancakes with Walnuts

Howdy, pancake lovers! If you’re ready to turn your morning from meh to magnificent, you’ve stumbled upon the ultimate breakfast delight that’s sure to make your taste buds dance with joy.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup dark chocolate chips
• 1/4 cup walnuts, finely chopped
• 1 tbsp unsalted butter, for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten egg, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine.
4. Fold in the mashed banana, dark chocolate chips, and finely chopped walnuts until just incorporated.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with unsalted butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Unbelievable how these pancakes strike the perfect balance between fluffy and hearty, with pockets of melted chocolate and a satisfying crunch from the walnuts. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for a breakfast that’s anything but ordinary.

Conclusion

Kickstart your mornings with these 11 fluffy banana chocolate chip pancakes recipes that promise to delight your taste buds and bring joy to your breakfast table. Whether you’re a seasoned chef or a beginner, there’s a recipe here for everyone. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!