Banana Chocolate Chip Pancakes—perfect for a cozy weekend breakfast or brunch. A sweet twist on a classic favorite.

Scale

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 ripe banana, mashed

3/4 cup milk (dairy or non-dairy)

1 large egg

2 tbsp melted butter or oil

1/2 tsp vanilla extract

1/3 cup chocolate chips

Butter or oil for cooking

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, mix mashed banana, milk, egg, melted butter, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.

4. Fold in the chocolate chips.

5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

6. Scoop 1/4 cup of batter per pancake onto the skillet.

7. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown and cooked through.

8. Repeat with remaining batter.

9. Serve warm with maple syrup, extra banana slices, or more chocolate chips if desired.

For extra flavor, use overripe bananas.

You can make these pancakes dairy-free by using almond milk and coconut oil.

Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.

Reheat in a toaster or warm skillet.

Keywords: banana pancakes, chocolate chip pancakes, breakfast, brunch