Best Ever Chocolate Chip Banana Pancakes (Bakery Style)
There is nothing quite like a lazy Sunday morning, the sound of coffee brewing, and the smell of something sweet hitting a hot griddle.
I first made these **Chocolate Chip Banana Pancakes (Bakery Style)** on a rainy Saturday when my kids were looking for true comfort food. We had a few sad, brown bananas sitting on the counter, and I decided to ditch the usual thin pancakes for something substantial, decadent, and bakery-worthy.
These are our family favorite now—thick, fluffy, and loaded with melted chocolate and sweet, tender bananas. They are incredibly easy to pull off, even for a beginner cook!
Why You’ll Love This Recipe
❤️ These aren’t just ordinary flapjacks; they are thick, substantial, and taste like they came straight from a gourmet breakfast spot.
- Mile-High Fluff: We use a secret combination of rising agents to ensure these pancakes are extra thick and tender.
- Perfect Use for Bananas: This is the ultimate way to use up those overripe bananas sitting on your counter.
- One Bowl Easy: The batter comes together quickly with minimal cleanup required.
- Customizable: Easily adapt the batter for different dietary needs (see tips below!).
What You Need
You only need a few simple pantry staples for this recipe! The key is ensuring your bananas are nice and ripe for maximum sweetness and moisture.
Check the full printable recipe card below for detailed measurements of flour, leavening agents, and wet ingredients.
Expert Tips for Bakery-Quality Pancakes
💡 Follow these simple tricks to ensure your pancakes are thick and fluffy every single time.
- Do Not Overmix: Mix the batter until just combined. Lumps are your friend! Overmixing develops gluten, which leads to tough, chewy pancakes.
- Rest the Batter: Let the batter rest for 5–10 minutes before cooking. This allows the flour to hydrate fully and the baking powder to start working its magic, resulting in fluffier pancakes.
- Heat Control is Key: Cook on medium-low heat. If the heat is too high, the outside will burn before the thick center cooks through.
- The Secret to Thickness: Use an ice cream scoop or a 1/2 cup measuring cup to drop the batter onto the griddle. Resist the urge to flatten them!
Variations & Substitutions
This recipe is highly adaptable. Feel free to play around with mix-ins and ingredient swaps!
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur).
- Dairy-Free/Vegan: Use a plant-based milk (oat or almond) mixed with a splash of apple cider vinegar instead of buttermilk. Use melted coconut oil instead of butter, and ensure your chocolate chips are dairy-free.
- Extra Spices: Add a pinch of cinnamon or nutmeg for a warming flavor profile.
- Nutty Crunch: Swap half of the chocolate chips for chopped walnuts or pecans.
Storage & Freezing
Pancakes make excellent leftovers! You can easily prep a big batch and store them for quick breakfasts later in the week.
- Refrigeration: Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat briefly in the toaster or microwave.
- Freezing: Flash freeze cooled pancakes on a baking sheet until solid. Transfer them to a freezer bag or container, separating layers with parchment paper. They keep well for up to 2 months.
- Reheating: Pop frozen pancakes directly into the toaster on a light setting until warm and slightly crisp on the edges.
FAQ
Q: Can I use fresh, non-ripe bananas?
A: Technically, yes, but ripe bananas are far superior. They are sweeter, mash easier, and add more moisture, making the pancakes more tender and flavorful.
Q: Why are my pancakes flat?
A: They are usually flat because the batter was overmixed, or your leavening agents (baking powder/soda) are expired. Make sure your baking powder is fresh!
Q: What is the perfect flipping time?
A: Wait until you see bubbles forming on the surface of the pancake and the edges look set. The underside should be a rich golden brown before you flip.
We hope these amazing, fluffy Chocolate Chip Banana Pancakes become a staple in your kitchen, just like they are in ours!
Don’t forget to pin this recipe for your next brunch and let me know in the comments how much you loved them!
Best Ever Chocolate Chip Banana Pancakes (Bakery Style)
Ingredients
- 1 1/2 cups all-purpose flour (or 1:1 GF blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 cups buttermilk (or milk substitute + 1 tbsp vinegar)
- 1/4 cup melted unsalted butter (or coconut oil)
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1/2 cup chocolate chips (plus more for topping)
Instructions
- Step 1 In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 2 In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
- Step 3 Pour the wet ingredients into the dry ingredients. Gently mix until just combined. The batter should still be lumpy. Do not overmix.
- Step 4 Gently fold in the mashed bananas and chocolate chips. Let the batter rest for 5u201310 minutes.
- Step 5 Heat a griddle or large skillet over medium-low heat and grease lightly with butter or cooking spray.
- Step 6 Using a 1/2 cup measure or ice cream scoop, drop the batter onto the hot griddle. Sprinkle with a few extra chocolate chips if desired.
- Step 7 Cook for 3u20134 minutes, or until bubbles appear on the surface and the edges are set. Flip and cook for another 2u20133 minutes until golden brown and cooked through.
- Step 8 Serve immediately with maple syrup and extra banana slices.
Ingredients
- 1 1/2 cups all-purpose flour (or 1:1 GF blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 cups buttermilk (or milk substitute + 1 tbsp vinegar)
- 1/4 cup melted unsalted butter (or coconut oil)
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1/2 cup chocolate chips (plus more for topping)
