Banana chocolate chip pancakes are one of our favourite breakfast treats! Be sure to serve them hot with lots of maple syrup.
photography by Kelly Neil
Homemade pancakes for breakfast are a hard and fast yes any morning, but banana chocolate chip pancakes are a serious no brainer! This recipe is a great way to use up those black bananas in the back of your freezer. And adding chocolate chips makes banana pancakes a family favourite in my house.
I use buttermilk in this recipe (mostly because I love buttermilk and always have it in my fridge). The reaction of buttermilk with both the baking powder and baking soda gives these chocolate banana pancakes a fluffy lift and texture you won’t get without it. If you don’t use buttermilk often, it’s super cheap and freezes well for later use. You can use it in many delicious recipes like these buttermilk raspberry muffins or this homemade buttermilk quiche.
I also add a small amount of quick oats to the batter for a boost of fibre, however, this may be purely an illusion? Ha! Either way it makes me feel better about feeding banana oat pancakes to my family (especially since we drown them in maple syrup).
A hot griddle is your best bet for cooking banana oatmeal pancakes but if you don’t have one, preheat a large skillet over medium heat while the pancake batter rests. I recommend using a neutral oil like vegetable oil for cooking, as butter will burn.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Tips & Notes
This recipe makes about 12 medium-sized pancakes (approximately ¼ cup (56g) of batter each). It also doubles well.
You don’t have to use two mixing bowls for this recipe. You can mix the wet and then add the dry to the same bowl. I like to premix my dry ingredients to make sure everything is well distributed beforehand which prevents over mixing of the batter.
I like to use a silicone pastry brush to brush my griddle with oil to prevent sticking.
If using a cast iron griddle, be sure it is well seasoned or else the pancakes may stick no matter how much oil you use.
If any exposed chocolate chips may look like they’re starting to burn on the griddle, reduce the heat a bit.
To Freeze Banana Chocolate Chip Pancakes
Once cooled, I like to freeze leftover chocolate chip oatmeal pancakes in a zipper top freezer bag. I lightly toast them until they are thawed and warmed through on busy mornings. You can also microwave them.
You can substitute half of the all-purpose flour for whole wheat flour, or all of the all-purpose flour for light spelt flour if you want.
Use any chocolate chips you like or have on hand.
Consider stirring ½ cup (75g) of chopped strawberries into the batter before cooking.
Any neutral oil will work in this recipe. Common options are canola oil, avocado oil, or grape seed oil. Be sure to choose an oil with a high smoke point.
Add 1 teaspoon of vanilla extract to the batter if you like.
More Banana Recipes
Banana Chocolate Chip Pancakes With Oats & Buttermilk
- Measuring cups and spoons or a digital kitchen scale
- Rubber spatula or wooden spoon
- 2 Mixing bowls
- Rubber spatula or wooden spoon
- pastry brush
- ¾ cup all-purpose flour
- ¼ cup quick oats
- ¼ cup chocolate chips
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 small-medium, overripe banana
- 1 cup buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- Stir together the flour, chocolate chips, baking powder, baking soda, and salt in a small-medium mixing bowl. Set aside.
- In a second larger bowl, mash the banana with a fork.
- Add the buttermilk, oil, and egg to the bowl.
- Whisk everything together until well combined.
- Add the dry flour mixture to the banana mixture.
- Use a rubber spatula or wooden spoon to gently stir the wet and dry ingredients together.
- Stop when the flour is just combined (a few streaks of flour is okay). The batter should be quite lumpy.
- Set a timer for 10 minutes to let the batter rest.
- While the batter is resting, heat up a griddle or skillet over medium heat.
- Sprinkle a bit of water on the griddle. When the water droplets dance and sizzle, the griddle is ready.
- Lightly grease the griddle with vegetable oil then scoop the pancake batter onto the hot griddle using a ¼ cup measuring cup.
- The pancakes are ready to be flipped when the tops start to bubble. Flip each pancake over and continue to cook until cooked through.
- Serve hot with sliced bananas, chocolate chips, and lots of maple syrup.