Chocolate Chip Banana Bread Pancakes
These chocolate chip banana bread pancakes merge two breakfast favorites into one fluffy stack with crispy edges, mashed banana, chocolate chips, walnuts, and warm cinnamon spice.
These chocolate chip banana bread pancakes merge two breakfast favorites into one fluffy stack with crispy edges, mashed banana, chocolate chips, walnuts, and warm cinnamon spice.
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In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, brown sugar, cinnamon, and salt.
In a separate bowl, mash the ripe bananas. Add the egg, vanilla extract, and buttermilk, and whisk to combine.
While whisking the wet ingredients, slowly stream in the melted butter until incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat. Melt a small amount of butter in the pan.
Pour about 1/4 cup of batter onto the hot pan for each pancake.
Sprinkle the top of the pancake with chopped walnuts and mini chocolate chips.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake carefully.
Cook on the second side for another 1-2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the pan as needed.
Stack the pancakes high, top with sliced bananas, more walnuts, chocolate chips, a pat of butter, and a generous drizzle of maple syrup. Serve immediately.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or use a toaster for crispiness.
Yes—overripe bananas are ideal. They're sweeter and mash more easily, adding richer flavor to the pancakes.
Use medium-high heat and avoid flipping too early. Cook the first side 2–3 minutes until golden and edges look set before turning once.
Mix dry ingredients up to 1 day ahead. Combine wet ingredients just before cooking to keep the pancakes fluffy; batter with baking soda loses rise if left sitting.
Mix 1 cup milk with 1 tbsp lemon juice or white vinegar; let sit 5 minutes. Regular milk works but will reduce tang and slight lift.
Substitute buttermilk with non-dairy milk mixed with acid (lemon juice or vinegar). Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for the egg.
