Banana Chocolate Chip Pancakes With Oats & Buttermilk

Banana chocolate chip pancakes are one of our favourite breakfast treats! Be sure to serve them hot with lots of maple syrup.

Close up image of a stack of banana chocolate chip pancakes with syrup being poured over them.

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.

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A plate of banana chocolate chip pancakes topped with maple syrup, more chocolate chips, and banan slices with a glass of orange juice, a cup of coffee, and a bowl of blueberries nearby.

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.

Ingredients

Ingredients to make banana chocolate chip pancakes.

Method

Unmixed dry ingredients in a bowl.
Add dry ingredients to a bowl.
A hand using a whisk to mix dry ingredients in a bowl.
Whisk to combine.
A hand using a fork to mash a banana in a mixing bowl.
Mash the banana in another bowl.
Unmixed wet ingredients in a bowl.
Add the wet ingredients.
A hand using a whisk to mix wet ingredients.
Whisk the wet ingredients.
Wet and dry ingredients, unmixed, in a large glass bowl.
Add the dry flour mixture.
A hand using a rubber spatula to stir batter in a mixing bowl.
Fold in by hand.
A bowl of wet batter.
Let the batter rest for 10 minutes.
Banana chocolate chip pancakes cooking on a cast iron griddle.
Scoop the batter onto a hot greased griddle.
Overhead image of a baking tray filled with banana chocolate chip pancakes.
Keep warm in the oven until ready to serve if you want.

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.

A plate of banana chocolate chip pancakes topped with maple syrup, chocolate chips, and slices of banana.

Substitutions

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.

Banana chocolate chip pancakes on a plate topped with maple syrup, more chocolate chips, and slices of banana.

More Banana Recipes

Banana Nutella Muffins
Cinnamon Banana Waffles
Banana Breakfast Cookies With Dark Chocolate
Pumpkin Banana Muffins With Pumpkin Pie Spice Streusel
Spelt Banana Bread
Easy Banana Bread Cookies

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Yield: 12 pancakes

Banana Chocolate Chip Pancakes With Oats & Buttermilk

Close up image of a stack of banana chocolate chip pancakes with syrup being poured over them.

Banana chocolate chip pancakes are one of our favourite breakfast treats! Be sure to serve them hot with lots of maple syrup.

Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes

Ingredients

Dry Ingredients

  • ¾ cup (113g) all-purpose flour
  • ¼ cup (23g) quick oats
  • ¼ cup (50g) chocolate chips
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt

Wet Ingredients

  • 1 small-medium overripe banana
  • 1 cup (250ml) buttermilk
  • 1 tablespoon vegetable oil
  • 1 large egg

Instructions

  1. Stir together the flour, chocolate chips, baking powder, baking soda, and salt in a small-medium mixing bowl. Set aside.
  2. 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.
  3. 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 ok). The batter should be quite lumpy. Set a timer for 10 minutes to let the batter rest.
  4. 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.

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.

Substitutions

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 614mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 5g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Kelly Neil
Cuisine: American, Canadian / Category: Breakfast and Brunch

The post Banana Chocolate Chip Pancakes With Oats & Buttermilk appeared first on Baked.