These fluffy banana chocolate chip pancakes are easy to make and so delicious! They’re also vegan friendly and can be made gluten-free as well!
Firsts, we all know how crazy I am for pancakes! And although I have plenty of recipes to choose from already, you can never have to many options! My family and I like to make pancakes most weekends and sometimes even during the week since we all work from home. We’ll usually make a variation of my “buttermilk” pancakes, adding in different flavors, like fruit and/or chocolate.
Now, these banana chocolate chip pancakes have the yummiest flavor combo—bananas and chocolate. But don’t worry, they’re not overly sweet since they’re mostly sweetened with ripened banana. You can also use dark or bittersweet chocolate chips if you want to cut back on sugar.
With only a few ingredients, these pancakes are super easy to make like these easy blender pancakes! They’re also free of eggs and dairy, plus they can be made gluten free by using a gluten free flour blend.
If you’re a fan of banana chocolate combos, these banana chocolate chip pancakes are a must-try! This recipe is such a big hit with my family and I’m sure it will be with yours. Be sure to check out the other pancake recipes (which you can find HERE) if you like this one. As always, if you have any questions while making this recipe, please let me know in the comments below. I love hearing from you and seeing your creations on social media. Please be sure to tag me in your posts so I can see your beautiful creations. Feel free to follow me on Pinterest, Instagram and Facebook and say hi. Have a wonderful week and enjoy!
- Total Time: 25 minutes
- Yield: 10–12 pancakes 1x
Description
These fluffy banana chocolate chip pancakes are easy to make and so delicious! They’re also vegan friendly and can be made gluten-free as well!
Ingredients
1 1/4 cups milk of choice* (see notes)
1 tablespoon apple cider vinegar or distilled white vinegar
1 1/2 cup unbleached all-purpose flour or cup for cup gluten-free flour blend
1 1/2 tablespoons baking powder (NOT baking soda)
1/4 teaspoon salt
2 ripe bananas, mashed
2 tablespoons oil of choice
1 tablespoon maple syrup, sugar, or other sweetener of choice
1 teaspoon vanilla extract, optional
1/2 cup chocolate chips (Mini chips distribute better. Use more or less to taste.)
Butter, for spreading on cooked pancakes, optional
Instructions
- In a glass measuring cup
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in sour milk, mashed bananas, oil, maple syrup, and vanilla, stirring just until combined (overmixing produces tough pancakes!) Fold in chocolate chips. If batter is too thick, stir in a little more milk.
- Lightly grease a non-stick pan
or griddle
and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Slather hot pancakes with butter and serve with maple syrup. Makes 10–12 pancakes, depending on how big you make them.
or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
or 
and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Slather hot pancakes with butter and serve with Notes
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!
- Prep Time: 10 mins
- Cook Time: 15 mins
I made these with gluten free flour and they did not turn out. They had a rubber texture to them and I could not get them from sticking to my skillet.
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Hi Missy, I’m sorry these didn’t turn out for you. Which gluten-free flour did you use? I’ve noticed some gf flours work better than others in certain recipes and some need eggs to give it more fluff.