Banana Chocolate Chip Pancakes Recipe The Schmidty Wife

Bananas and a Happy Accident

Let me tell you about my first banana pancake. I had two sad, brown bananas. I couldn’t waste them. So I mashed them right into my pancake batter. I still laugh at that. It was the best mistake ever.

The pancakes were so soft and sweet. They didn’t need much syrup. That’s why this matters. Cooking is about using what you have. It often makes something wonderful. Do you have a favorite “happy accident” recipe?

Why Those Brown Spots Matter

Use bananas with lots of brown spots. They are sweeter and mash easily. This gives your pancakes a lovely flavor. It also means less sugar is needed. Doesn’t that smell amazing?

Fun fact: Those brown spots mean the starch has turned to sugar! Your batter will be lumpy with banana bits. That is perfectly fine. It makes every bite interesting.

My Little Mixing Secret

Here is my big tip. Do not over-mix the batter. Stir it just until the wet and dry meet. Some lumps are your friends. They make pancakes fluffy.

Gently fold in the chocolate chips last. This keeps them whole. I love seeing the little chocolate pockets. It feels like a treasure hunt. Do you prefer lots of chips or just a few?

The Perfect Flip

Watch for bubbles on top. When they pop and stay open, it’s time. Slide your spatula under and flip with confidence. Don’t press the pancake down. Let it cook in peace.

The second side cooks faster. You’ll know it’s done by the golden color. This is why patience matters. Good food takes a quiet moment. It teaches us to wait for good things.

A Plate of Sunshine

These pancakes taste like a weekend morning. The banana and chocolate are a classic pair. They just belong together. Serve them warm, right off the griddle.

Everyone gathers when they smell these cooking. That’s the real magic. Food brings people to the table. What is your family’s favorite breakfast to share?

Ingredients:

Ingredient	Amount	Notes
bananas	2	overripe
all purpose flour	1 1/2 cups
sugar	2 tablespoons
salt	3/4 teaspoon
baking powder	3 teaspoons
egg	1
milk	1 1/2 cups
unsalted butter	4 tablespoons	melted
vanilla extract	1 teaspoon
semi sweet chocolate chips	1/4 cup

My Favorite Banana Chocolate Chip Pancakes

Good morning, sunshine. Let’s make something special. I love these pancakes for lazy weekends. They smell like a happy kitchen.

Use those spotty, overripe bananas on your counter. They are the sweetest. My grandson calls them “tiger bananas.” I still laugh at that. They make the pancakes so moist.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large overripe bananas
• 1 large egg
• 1 ¼ cups milk
• 3 tablespoons butter, melted (plus more for cooking)
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions

Step 1: First, get your griddle warm. Set it to medium heat. A drop of water should sizzle on it. Lightly grease it with spray or butter. This stops the pancakes from sticking. I learned that the hard way once!

Step 2: Now, mix your dry things. In a medium bowl, put flour, sugar, salt, and baking powder. Whisk them together with a fork. This makes everything light and fluffy. Doesn’t that sound nice?

Step 3: In another bowl, mash your bananas. Use a fork until they’re gooey. Then add the egg, milk, melted butter, and vanilla. Stir it all up. It will look a little lumpy. That is perfectly fine, I promise.

Step 4: Pour the dry mix into the wet mix. Stir gently until it’s just combined. Some lumps are okay! (My hard-learned tip: over-mixing makes tough pancakes). Now, gently fold in the chocolate chips. Oh, the best part.

Step 5: Spoon batter onto the hot griddle. I use about 1/4 cup per pancake. Cook for 2-3 minutes. You’ll see little bubbles pop in the middle. Then flip them! Cook until golden brown. Do you wait for bubbles or just peek? Share below!

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (about 16 pancakes)
Category: Breakfast, Brunch

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some playful ideas for your next batch.

• Peanut Butter Swirl: Drop spoonfuls of peanut butter on the batter right after you pour it. Swirl it with a knife.
• Berry Blast: Skip the chocolate chips. Use a handful of fresh blueberries or raspberries instead. So fruity and bright.
• Cinnamon Roll: Add a teaspoon of cinnamon to the dry mix. Drizzle the cooked pancakes with a simple powdered sugar glaze.

Which one would you try first? Comment below!

How to Serve Your Pancake Feast

Pile these pancakes high on a big plate. I love the smell as I carry them to the table. For sides, crispy bacon is wonderful. So are fresh orange slices. They cut through the sweetness.

For drinks, a cold glass of milk is classic. It just belongs with chocolate chips. For the grown-ups, a hot cup of coffee with cream pairs perfectly. Sit down and enjoy the quiet morning. Which would you choose tonight?

Keeping Your Pancakes Perfect for Later

Let’s talk about saving some pancakes for tomorrow. First, let them cool completely on a wire rack. This stops them from getting soggy. Then, you can store them in the fridge for three days. Just wrap them tightly.

For the freezer, place a sheet of parchment paper between each pancake. Stack them in a freezer bag. They will keep for two months. This is a great batch-cooking trick. Make a double batch on Sunday for easy weekday breakfasts.

I once reheated pancakes in the microwave. They turned out rubbery! Now I use a toaster or a warm oven. It brings back their fresh, fluffy texture. Storing food well means less waste and more joy. It turns cooking into a gift for your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pancake Problems

Is your batter too thick? Just add a splash more milk. Too thin? Sprinkle in a little extra flour. The goal is a pourable but not runny consistency. Getting this right matters. It gives you the perfect, tender pancake every time.

Are your pancakes burning outside but raw inside? Your heat is too high. Turn it down to medium. I remember when I learned this. I was always in a rush! Patience makes a golden-brown pancake. This builds your cooking confidence.

Are they not fluffy enough? Check your baking powder. It must be fresh. Old baking powder won’t make bubbles. Fun fact: Baking powder starts working as soon as it touches liquid! That’s why you mix gently and cook right away.

Which of these problems have you run into before?

Your Pancake Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are just as good.

Q: Can I make the batter ahead?
A: You can mix dry and wet ingredients separately overnight. Combine them in the morning.

Q: What can I use instead of chocolate chips?
A: Blueberries or chopped nuts are wonderful swaps. Follow your taste buds.

Q: Can I double this recipe?
A: Absolutely. Just double all the ingredients. Use a bigger bowl for mixing.

Q: Any optional tips?
A: A pinch of cinnamon in the batter is lovely. It adds a cozy warmth.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these pancakes as much as I do. Cooking is about sharing. It is about creating sweet, simple memories. I would be so delighted to see your creations.

Please share your own kitchen stories with me. Did your family gobble them up? Did you add your own special twist? Your stories are my favorite thing to read.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.