Chocolate Chip Banana Pancakes Delight

$To make chocolate chip banana pancakes, you need the following items: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1 cup whole milk - 1 large ripe banana, thoroughly mashed - 1 large egg, lightly beaten - 2 tablespoons unsalted butter, melted (plus extra for frying) - 1/2 cup semi-sweet chocolate chips - 1/2 teaspoon pure vanilla extract These ingredients blend together to create delicious pancakes. Each item plays a role in flavor and texture. The mashed banana adds sweetness and moisture. The chocolate chips give a rich, sweet touch. You can elevate your pancakes with these tasty toppings: - Fresh sliced bananas - Fluffy whipped cream - Warm maple syrup Adding these toppings makes each bite extra special. They also add more flavor and texture. If you need to change an ingredient, here are some ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Almond milk can replace whole milk for a dairy-free choice. - If you don’t have chocolate chips, try chopped nuts or dried fruit. These substitutions keep the pancakes tasty and fun. Feel free to experiment and find your favorite combinations! {{ingredient_image_2}} Start by gathering your ingredients. In a large bowl, add 1 cup of all-purpose flour. Next, mix in 2 tablespoons of granulated sugar. Then, add 1 tablespoon of baking powder. Finally, sprinkle in 1/2 teaspoon of fine sea salt. Use a whisk to blend these dry ingredients until smooth. This step is key to a light and fluffy pancake. In another bowl, mash 1 large ripe banana until it is very smooth. Add 1 cup of whole milk to the mashed banana. Then, crack in 1 large egg and lightly beat it. Pour in 2 tablespoons of melted unsalted butter along with 1/2 teaspoon of pure vanilla extract. Whisk this mixture until it is creamy and well combined. This will add flavor and moisture to your pancakes. Now, pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. It’s okay if there are a few lumps. Overmixing will make your pancakes tough. Next, fold in 1/2 cup of semi-sweet chocolate chips carefully. Preheat a non-stick skillet over medium heat. Add a small pat of butter to coat the skillet. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Continue with the rest of the batter, adding more butter as needed. Enjoy your warm, fluffy pancakes! To make your pancakes fluffy, do not overmix the batter. When you combine the dry and wet ingredients, stir gently. Leave some lumps in the batter. This helps keep air bubbles, which make pancakes rise. Also, use fresh baking powder. Old baking powder may not work well. To prevent sticking, always use a non-stick skillet. Heat the skillet to medium before adding batter. Once hot, add a small pat of unsalted butter. Let it melt and coat the pan. If you see the butter bubbling, it’s ready. Flip the pancakes gently to keep them intact. If you have leftovers, let the pancakes cool completely. Stack them with parchment paper between each pancake. Place them in an airtight container and store in the fridge for up to three days. To reheat, use a microwave or toaster oven. Heat until warm, not hot, to keep them soft. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with plenty of brown spots for maximum flavor. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. A few lumps are okay; overmixing can result in tough pancakes. Keep the Heat Moderate: Cooking on medium heat allows the pancakes to cook evenly without burning. Adjust the heat as necessary to maintain an even cooking temperature. Experiment with Mix-ins: Feel free to customize your pancakes by adding nuts, dried fruit, or a sprinkle of cinnamon for an extra flavor boost. {{image_4}} You can easily make these pancakes nut-free. Just skip any nut toppings. Use sunflower seed butter instead of traditional nut butter if you want a spread. This keeps the flavor rich without adding nuts. To make this recipe dairy-free, swap whole milk with almond milk or oat milk. You can use coconut oil instead of butter. This gives your pancakes a tasty twist while keeping them soft and fluffy. Want to mix things up? Add spices like cinnamon or nutmeg to the batter. You can also fold in fruits like blueberries or strawberries. For a fun twist, try adding peanut butter chips or white chocolate. These variations create new flavors every time! To keep your leftover pancakes fresh, stack them neatly on a plate. Use parchment paper between the pancakes to prevent sticking. Cover with plastic wrap or aluminum foil. You can store them in the fridge for up to three days. This way, they stay soft and tasty for your next meal. Freezing pancakes is simple and smart. First, let the pancakes cool down completely. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy them, just pull out what you need! To reheat pancakes, you have a few options. The microwave is quick: just heat for 20-30 seconds. If you want them crispy, use a skillet. Heat a little butter in the pan and warm the pancakes for about one minute on each side. You can also use an oven at 350°F. Wrap pancakes in aluminum foil and heat for about 10 minutes. Enjoy them warm for a delightful breakfast! Yes, you can make these pancakes ahead of time. Cook the pancakes and let them cool. Stack them with parchment paper between each pancake. Place the stack in an airtight container. Store it in the fridge for up to three days. You can also freeze them for up to two months. To reheat, use a toaster or microwave. This keeps them warm and tasty. If you want to switch things up, use different mix-ins. Try chopped nuts, like walnuts or pecans. You can also use dried fruits, like raisins or cranberries. For a fun twist, add peanut butter chips or white chocolate chips. Each option gives you a unique flavor in your pancakes. Watch for bubbles on the pancake's surface. When you see bubbles forming, it's time to flip. Cook the other side until it turns golden brown, about one to two minutes. A toothpick can help too. Insert it into the center of the pancake. If it comes out clean, they are done cooking. This blog post covered how to make perfect pancakes from start to finish. You learned about the essential ingredients and fun toppings. I shared tips for fluffy pancakes and how to avoid sticking. You can adapt the recipe for dietary needs and store leftovers easily. My final thought is that cooking should be fun and tasty. Enjoy making pancakes that suit your style!$

Chocolate Chip Banana Pancakes Delight

Delicious pancakes made with ripe bananas and chocolate chips, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
1 large ripe banana, thoroughly mashed
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1/2 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
to taste optional fresh sliced bananas
to taste optional fluffy whipped cream
to taste optional warm maple syrup

Instructions

In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk together until the mixture is well blended and free of lumps.
In a separate bowl, whisk together the whole milk, thoroughly mashed ripe banana, lightly beaten egg, melted butter, and pure vanilla extract until smooth and creamy.
Gradually pour the wet banana mixture into the dry flour mix. Stir gently using a spatula or wooden spoon until just combined. It’s important to stop mixing when you see a few lumps; overmixing can lead to dense pancakes.
Carefully fold in the semi-sweet chocolate chips until they are evenly distributed throughout the pancake batter.
Preheat a non-stick skillet or griddle over medium heat. Once heated, add a small pat of unsalted butter to coat the surface.
Pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface (around 2-3 minutes). Flip the pancake gently and cook for another 1-2 minutes, or until the underside is a beautiful golden brown.
Continue with the remaining batter, adding more butter to the skillet as necessary to prevent sticking.
Stack the freshly cooked pancakes on a warm plate and serve immediately. Elevate your dish with optional toppings such as slices of fresh banana, a dollop of whipped cream, or a generous drizzle of maple syrup.

Notes

For fluffier pancakes, do not overmix the batter.

Keyword banana, breakfast, chocolate chip, pancakes