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0 from 18 votes

Banana Chocolate Chip Pancakes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings (10 pancakes)
Calories: 662 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 medium bananas
  • 2 large eggs
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (125g) thick plain yogurt
  • 1 cup (125g) flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup (40g) mini chocolate chips, dark or bittersweet
  • clarified butter or oil for cooking the pancakes

Instructions

    Cup of Yum
  1. Mash the bananas with a fork.
  2. Add the mashed bananas, eggs, vanilla extract, sugar, and yogurt into a bowl, then whisk until combined.
  3. Sift the flour, baking powder, cinnamon, and salt into the bowl.
  4. Gently whisk in until half-combined.
  5. Add the chocolate chips and fold in until the batter is combined. It doesn't have to be homogenous and perfectly smooth, small lumps are ok. Don't overmix the batter.
  6. Heat some oil or clarified butter in a non-stick skillet over medium / medium-low heat. When its hot scoop about 2 heaped tablespoons per pancake onto the pan. Cook until golden then flip over and cook until the pancakes are cooked through. Repeat with the remaining batter. Transfer the pancakes to a plate.
  7. Enjoy!

Notes

  • How to get them extra thick: place about 1-2 heaped Tbsp of batter per pancake, let it cook briefly (the batter should set a little bit), then put some more batter on top to make the pancakes thicker. Cover the pan with a lid to help them cook in the middle.
  • You can add finely chopped chocolate instead of chocolate chips.
  • Instead of cinnamon, you can add pumpkin pie spice or gingerbread spice mix.
  • What to serve them with: I like it most just with maple syrup and some with fresh fruits. You can also serve it with yogurt, apple sauce, or any other fruit sauce.
  • Storing and reheating: These pancakes store very well. Leave them to cool then wrap in plastic foil and put in the fridge for up to 3 days. Reheat on a non-stick pan. You can add a small amount of butter or don't use any fat. Warm the pancakes up gently by cooking them over medium heat on both sides until warm.
  • How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.
  • How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it!
  • To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1/2 of the recipe (1 serving = 5 pancakes). This is only an estimate!

Nutrition Information

Calories 662kcal (33%)

Nutrition Facts

Serving: 2servings (10 pancakes)

Amount Per Serving

Calories 662

% Daily Value*

Calories 662kcal 33%

* Percent Daily Values are based on a 2,000 calorie diet.