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Chocolate Banana Pancakes Recipe

American · Breakfast · 25 min total

Fluffy pancakes with melted chocolate chips and ripe bananas, perfect for a decadent breakfast or brunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup semisweet chocolate chips

Instructions

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
2. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Stir in mashed bananas.
3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips. Do not overmix; batter will be lumpy.
4. Heat a nonstick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
5. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until the other side is golden brown, about 1-2 minutes. Repeat with remaining batter.
7. Serve warm with extra sliced bananas, chocolate syrup, or maple syrup if desired.

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Use ripe bananas with brown spots for maximum sweetness and flavor.
• Store leftover pancakes in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or microwave.

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