Tender, perfectly sweetened and dotted with chocolate chips, these Banana Chocolate Chip Pancakes are a treat on the weekend — and easy to freeze and reheat for enjoying later too.
Weekends — or whenever you have off from school or work — is the time to prepare for eating later. Make treats. Pack up grab-and-go lunches. Perhaps bake some chocolate chip muffins.
While you’re at it, enjoy your eating too. Make some pancakes. In fact, make extra. Pancakes are excellent for making ahead and storing in the freezer for later.
But what kind of pancakes should you make?
If you have pancake lovers in your house and some bananas begging to be used, these Banana Chocolate Chip Pancakes are a perfect choice.
Like many pancake recipes, these begin simply with basic ingredients like an egg, flour, sugar and leavener. Then you make them special by adding mashed fresh banana (use your old browned bananas!) and chocolate chips.
Then the pancakes are cooked on your favorite griddle or pan to golden perfection.
Serve them with pure maple syrup (it’s the best!) and OJ and you have a perfect weekend breakfast.
And then freeze the leftovers to eat later. Freezing and reheating pancakes is fast, easy and a great way to enjoy homemade food for breakfast on busy days.
Make-Ahead Instructions
Want to make and store these banana chocolate chip pancakes for easy eating during the week? It’s easy!
- Make a batch or two of pancakes.
- Let them cool.
- Freeze in a single layer on a wax paper-lined baking sheet.
- Store in an airtight bag or container in the freeze.
- Take out however many you want and microwave them. Heat for 20-30 seconds on high for two pancakes or about a minute for four or more.
- Enjoy!
Banana Chocolate Chip Pancakes
Tender, perfectly sweetened and dotted with chocolate chips, these Banana Chocolate Chip Pancakes are a treat on the weekend — and easy to freeze and reheat for enjoying later too.
Ingredients
- 1 large egg
- 1 cup all-purpose flour
- ¾ cup milk
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 banana, mashed
- ½ cup milk chocolate chips
Instructions
- Break the egg into the bowl of a stand mixer, discarding the shell. Using the wire whisk attachment, beat until frothy on Medium-High speed (about 2 minutes).
- Add the flour, milk, sugar, baking powder, baking soda and kosher salt to the bowl of the stand mixer and mix until just combined. Use a rubber spatula to scrape down the sides of the bowl. Add the banana and mix briefly until just incorporated. Stir in the chocolate chips.
- Meanwhile, heat a nonstick skillet on the stove on a burner set to just below medium heat. Drop the pancake batter onto the skillet by the ½ cup full. Cook until bubbly on the top, and dry-looking at the edges, and then flip. Pancakes will be golden brown on both sides when done.
- Enjoy with fresh maple syrup.
