Banana Chocolate Chip Buttermilk Pancakes

Banana Chocolate Chip Buttermilk Pancakes

Fluffy Banana Chocolate Chip Buttermilk Pancakes are a perfect family breakfast. As an added bonus, they’re made with stone ground whole wheat flour so they’re on they healthy side too.

Banana Chocolate Chip Buttermilk Pancakes

I created this recipe years ago when my son, Liam, first started eating solid foods.

The funny thing was he loved all types of baby food but once I made the switch to solid foods he was so picky about his fruits and vegetables. One of the fruits he wasn’t too fond of was bananas. But he really enjoyed banana chocolate chip muffins and he loved pancakes, so I thought why not make a pancake with bananas and chocolate chips.

And the result I have to say is absolutely delicious. My children loved these Banana Chocolate Chip Buttermilk Pancakes so much in fact, for a couple of years it was the only kind of pancakes I made.

 

Besides there scrumptiousness, they’re actually on the healthier side, (as far as pancakes go), but you’d never know it because they’re so tasty. In addition to the banana, I use whole wheat flour. I’ve experimented with using entirely whole wheat flour but it changes the texture of the pancake. While I still think they’re tasty, we enjoy these pancakes more with half whole wheat flour and half all purpose flour. I found it to be the perfect balance between health and happiness.

Some days if I’m really on a health kick, I add 2 tablespoons of flax meal to the dry ingredients. It only changes the texture slightly but it adds lots of health benefits such as fiber and omega-3.

I’ve also experimented by adding dark chocolate chips instead of mini semi-sweet chocolate chips. While dark chocolate is healthier, they don’t incorporate as well into the pancake and if you add a lot in (like my kids often do) they tend to melt all over the pan. Let’s just say, with 3 children, I’ve experimented a lot with pancakes.

Banana Chocolate Chip Buttermilk Pancakes

Try these Banana Chocolate Chip Buttermilk Pancakes topped with butter and maple syrup. I also like to heat up some frozen blueberries and pour them on top. My kids however, prefer a little dusting of powdered sugar. There’s just something about powdered sugar and kids – they can’t get enough of the stuff.

Since my children love pancakes I often make them for special breakfast days. Here’s a few of our other favorite pancake recipes:

Lemon Ricotta Zucchini Pancakes and Healthy Chocolate Chip Banana Pancakes

If you prefer waffles our favorite waffle recipe are these Sausage and Scrambled Egg Stuffed Waffles. 
Here are links to some of the products I love:

Bob’s Red Mill 100% Stone Ground Wheat Flour | Bob’s Red Mill all-purpose flour | vanilla extract |

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

Print Recipe
Banana Chocolate Chip Buttermilk Pancakes
These Banana Chocolate Chip Buttermilk Pancakes are fluffy and perfect for a pancake breakfast, plus with the addition of whole wheat flour, they're on the healthier side, as far as pancakes go.
Banana Chocolate Chip Buttermilk Pancakes
Course Breakfast, Brunch
Cuisine American, Vegetarian
Prep Time 5 miutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast, Brunch
Cuisine American, Vegetarian
Prep Time 5 miutes
Cook Time 15 minutes
Servings
people
Ingredients
Banana Chocolate Chip Buttermilk Pancakes
Instructions
  1. Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl. Make a well and add the buttermilk, eggs, vanilla and melted butter.
  2. Stir all the ingredients until they are just combined. The batter will be lumpy, but you don’t want to over mix.
  3. Add the banana and the chocolate chips.
  4. Heat a 12-inch nonstick skillet, cast iron skillet or griddle over medium heat and add about 1/2 teaspoon of butter. Once the butter is melted, work in batches adding about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles begin to form around the edges and flip. Cook about a minute more. Transfer to a plate and repeat with the remaining batter.
  5. Serve topped with butter, maple syrup, powdered sugar and/or fruit such as blueberries or strawberries.
Recipe Notes
  • If you find yourself without buttermilk just add 1 tablespoon vinegar or lemon juice per 1 cup milk and let it sit at room temperature for 5 to 10 minutes, until the milk is thickened slightly with small curdled bits.
  • To make this recipe even healthier use all stone ground whole wheat flour. They're still fluffy and delicious!

Banana Chocolate Chip Buttermilk Pancakes

 

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