What makes pancakes fluffy?

The fluffiness comes from the leavening agents like baking powder and baking soda. These create air bubbles in the batter, causing the pancakes to rise as they cook. Using buttermilk also helps achieve that soft, airy texture.

Can I use frozen bananas?

Yes, frozen bananas work well for this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas tend to be sweeter, which can enhance the flavor.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the microwave for 30 seconds or on a skillet over low heat. For longer storage, freeze the pancakes by placing them in a single layer on a baking sheet, and then transferring them to a freezer-safe bag once frozen.

Are there vegan substitutions for this recipe?

Absolutely! You can replace the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk like almond or oat milk instead of buttermilk. Opt for dairy-free chocolate chips to keep the recipe fully vegan.

Can I make the batter ahead of time?

It's best to make the batter fresh, but you can prepare the dry and wet ingredients separately the night before. Combine them just before cooking for optimal fluffiness.

What can I serve with these pancakes?

Banana chocolate chip pancakes pair wonderfully with sides like crispy bacon, scrambled eggs, or fresh fruit. For more unique pairings, try Indian Pancakes for a savory twist.

Banana Chocolate Chip Pancakes Made Easy: Step-by-Step Guide

Description

These banana chocolate chip pancakes are light, fluffy, and loaded with sweet banana and rich chocolate flavors. Perfect for weekend breakfasts or brunches.

Ingredients

Scale

1 ½ cups all-purpose flour
2 ripe bananas, mashed
¾ cup chocolate chips
1 cup buttermilk
1 egg
2 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp melted butter

Instructions

In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
In another bowl, mash bananas and combine with egg, buttermilk, brown sugar, and melted butter.
Fold the wet mixture into the dry ingredients until just combined.
Add chocolate chips and mix gently.
Heat a non-stick griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter for each pancake and cook until bubbles form. Flip and cook until golden brown.

Notes

Use mini chocolate chips for more even distribution.
Substitute buttermilk with regular milk mixed with 1 tbsp of vinegar.
These pancakes freeze well for meal prep—just reheat in a toaster or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: Banana chocolate chip pancakes, fluffy pancakes, easy breakfast recipe