Banana pancakes are one of those recipes where the right ingredients make all the difference. Ripe bananas add natural sweetness and keep the batter extra moist. Buttermilk gives you that soft, fluffy texture you want in a good pancake. And the chocolate chips? They melt right into the batter as they cook and make every single bite so good. These come together quickly and taste like something you would order at a breakfast spot.

I started making these because I always seem to have bananas that go a little too ripe before anyone gets to them. Instead of making another loaf of banana bread, I started mashing them right into pancake batter and never looked back. The riper the banana, the sweeter and more flavorful your pancakes will be, which makes this recipe a great way to use up what you have on hand.

If you love banana and chocolate together as much as we do, my Chocolate Chip Banana Bread with Crumble Topping is another one worth bookmarking. Same cozy flavor combo, just in a slice-able loaf you can make ahead.

Overhead shot of a stack of banana pancakes with sliced bananas on top.

Why You’ll Love This Recipe

Easy and fast: The batter comes together in minutes with simple pantry ingredients and no mixer needed.

Naturally sweet: Ripe bananas do most of the sweetening for you, so you do not need a lot of added sugar. A touch of honey adds just the right amount of sweetness.

Fluffy texture: Buttermilk is what gives these pancakes their soft, fluffy lift. It makes a real difference in the final texture.

What I Love:

The chocolate chips melt right into the pancakes as they cook, so you get little pockets of melted chocolate in every bite. My family never leaves a single one on the plate.

Ingredients to make the banana pancakes with chocolate chips.

Ingredient Notes and Substitutions

Bananas: You want ripe bananas here, the kind with brown spots on the skin. They mash easily and bring a lot of natural sweetness and banana flavor to the batter. Under-ripe bananas will not give you the same result.

Buttermilk: Buttermilk is what makes these pancakes fluffy and tender. If you do not have any on hand, you can make a quick swap by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of regular milk. Let it sit for 5 minutes and you have a buttermilk substitute that works well in a pinch.

Honey: A small amount of honey adds a touch of sweetness and pairs nicely with the banana. You can swap it for maple syrup if that is what you have.

Chocolate Chips: Milk chocolate, dark chocolate, or mini chips all work great here. Mini chips are a fun option if you want chocolate in every single bite. You can omit if needed.

Butter: Melted butter adds richness and makes for fluffier pancakes. Let it cool slightly before mixing it in so it does not cook the eggs.

Banana pancake batter in the skillet cooking.

How to Make Banana Pancakes: Step-by-Step Instructions

In a medium mixing bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
In a separate large mixing bowl, add the ripe bananas and mash well with a fork until smooth. Add the eggs, buttermilk, melted butter, honey, and vanilla extract. Mix until fully combined.
Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. A few lumps in the batter are fine and actually good for fluffy pancakes.
Fold in the chocolate chips.
Heat a small pat of butter in a skillet or griddle over medium heat. Once the butter is melted and the pan is hot, add the batter to your desired pancake size.
Cook until the edges are set and the bottom is golden brown. Flip and cook the other side until golden.
Repeat with the remaining batter. Serve warm with maple syrup, whipped cream, Greek yogurt, or your favorite toppings.

Sara’s Tip

Do not rush flipping the pancakes. Wait until you see the edges look set and bubbles forming across the surface before you flip. Flipping too early is the most common reason pancakes fall apart or turn out dense. A little patience goes a long way here!

Banana pancake in skillet, showing the brown edges after flipping.

Recipe FAQs

Can I make the batter ahead of time?

I recommend making the batter fresh for the best texture. Pancake batter with baking powder starts to lose its lift the longer it sits. If you need to prep ahead, you can mix the dry and wet ingredients separately the night before and combine them right before cooking.

How do I keep pancakes warm while I cook the rest?

Place finished pancakes in a single layer on a baking sheet in a 200 degree F oven while you cook the remaining batter. They will stay warm without getting soggy.

Can I freeze these banana pancakes?

Yes! Let them cool completely and then layer them between sheets of parchment paper in a freezer-safe bag. They will keep well for up to 2 months. Reheat in the toaster or microwave on busy mornings. My make-ahead breakfast ideas cover more ways to set yourself up for easier weekday mornings.

What toppings go well with these pancakes?

Maple syrup and whipped cream are classic. Greek yogurt adds some protein and pairs nicely with the banana flavor. Sliced fresh banana or a drizzle of peanut butter on top are also really good options.

Can I make these without chocolate chips?

Absolutely. Leave them out completely or swap them for chopped walnuts or pecans if you want a little crunch instead.

Can I use a different flour?

All-purpose flour works best here. You can do a 50/50 blend of all-purpose and whole wheat flour, but the pancakes will be slightly denser. For a gluten-free version, a 1:1 gluten-free flour blend should work well.

Stack of banana pancakes on a plate topped with banana slices.

Storage

These banana pancakes with chocolate chips are best enjoyed fresh off the griddle. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave, toaster, or a warm skillet. You can also browse the pancake and waffle recipes on the blog for more weekend breakfast ideas worth adding to your rotation.

You can also freeze them for up to 2 months. Just let them cool fully before stacking and storing.

If you give these banana pancakes a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love these chocolate chip banana pancakes as much as we do!