Go Back
Homemade Whole Wheat Chocolate Chip Banana Bread Pancakes photo

Whole Wheat Chocolate Chip Banana Bread Pancakes

Wake up to fluffy, delicious Whole Wheat Chocolate Chip Banana Bread Pancakes! A healthy twist on a breakfast favorite, they're sure to delight!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 3/4 cup overripe bananas (about 1 ½ bananas), mashed
  • 1/3 cup buttermilk
  • 2 tablespoons Greek yogurt
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons light brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (melted)
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • dash salt
  • 1/4 cup chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick Skillet or Griddle
  • Measuring cups and spoons
  • Serving plates

Method
 

Directions:
  1. In a mixing bowl, mash the overripe bananas until smooth. Add the buttermilk, Greek yogurt, granulated sugar, brown sugar, egg, vanilla extract, and melted butter. Whisk until well combined.
  2. In another bowl, mix the whole wheat flour, baking powder, baking soda, ground cinnamon, and a dash of salt. Whisk to ensure even distribution.
  3. Gently add the dry ingredients to the wet mixture. Using a spatula, fold together until just combined; it's okay if the batter is a little lumpy.
  4. Fold in the chocolate chips.
  5. Heat your non-stick skillet or griddle over medium heat. Lightly grease it if necessary.
  6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
  7. Stack the pancakes on plates and serve warm with maple syrup, extra chocolate chips, or sliced bananas.

Notes

  • For a vegan version, use a flax egg and non-dairy milk.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.