Real banana flavor, not banana bread heaviness

Many banana pancake recipes taste great but cook up dense because mashed fruit can weigh down the batter. This formula keeps the banana at a clean one cup and balances it with the right lift from baking powder and a measured amount of baking soda. The result is a batter that feels light in the bowl and bakes into thick pancakes with a subtle custardy interior and tidy crumb. You can slice through a stack and the layers hold, but each bite is soft and plush.

Chocolate that stays melty

Semi-sweet chips give the best balance: sweet enough for kids, dark enough for adults. The batter is thick enough that chips do not sink, so you get even distribution from edge to edge. If you prefer pools instead of dots, you can use chopped bar chocolate; the irregular pieces create dramatic streaks and gooey pockets.

One bowl for wet, one for dry, done

No stand mixer, no blender, no separating eggs. You whisk the dry ingredients, whisk the wet, combine with minimal stirring, then rest for five minutes. That rest hydrates flour and allows the leavening to start working. The batter thickens slightly, which also keeps chips suspended. While you wait, heat the skillet so the first pancake does not come out pale.

Golden edges at medium heat

Banana and sugar accelerate browning. That is good news for color, but it also means you should avoid high heat, which scorches before the center cooks. Medium heat gives you a two-minute first side and a one- to two-minute second side, with an even, crisp ring around the edge and a moist center that is fully set.

Scales cleanly

This base recipe yields about twelve small-to-medium pancakes. Halve it for two people or double it for a crowd. If you double, keep the chocolate chips split into two small bowls and fold them into the batter in two stages; this avoids heavy settling if the batter sits while you cook the first rounds.

Maple syrup pairing

Banana loves maple. Warming the syrup takes it from good to restaurant-level. A 10-second microwave or a few minutes in a small saucepan at low heat is all it takes to make the aroma bloom and the pour silky.

Dry ingredients

• All purpose flour — a reliable base that lifts well and stays tender. If you measure by cups, spoon and level. Too much flour is the fastest way to tough pancakes.
• Granulated sugar — only two tablespoons. The bananas and syrup provide the rest of the sweetness. This amount helps browning without making the pancakes taste like cake.
• Baking powder — the main lift for height. Use a fresh tin; if your pancakes are not rising like they used to, replace it.
• Baking soda — supports early lift and browning. It reacts with banana’s mild acidity and any cultured dairy you might swap in.
• Fine salt — essential to keep the sweetness in check and sharpen the banana and vanilla notes.

Wet ingredients and mix-ins

• Milk — dairy or unsweetened almond milk both work. Whole milk delivers richer browning; two percent is fine; almond milk keeps things lighter.
• Ripe bananas — spotty, deeply sweet bananas mash smoother and blend without fibrous bits. Measure after mashing for accuracy; you want about one cup.
• Eggs — structure and custardy tenderness. Room temperature eggs blend faster, but cold is fine if you whisk well.
• Melted butter or neutral oil — butter gives classic pancake flavor; oil keeps the crumb especially moist and is great if you are cooking multiple batches where butter could brown too fast on the skillet.
• Vanilla extract — rounds out the banana and chocolate.
• Semi-sweet chocolate chips — the standard choice for even, melty pockets. Mini chips give more frequent hits; regular chips give larger pools.

1. Build a batter that stays light

Gluten is both friend and foe in pancakes. A little provides structure so the pancakes rise and flip cleanly; too much and they turn bready. Whisking the dry ingredients separately disperses the leaveners, so you do not need to stir the combined batter very much. Stir just until you no longer see dry flour; tiny lumps are fine. Those dissolve on the griddle and help keep the crumb tender.

2. Rest for five

A short rest lets starches hydrate and the leavening begin to react with the banana puree. You will see the batter puff slightly and thicken. This is your signal that it will hold a nice round shape on the griddle and that chips will not sink.

3. Preheat the surface properly

Test the pan with a teaspoon of batter. It should sizzle gently within a second or two and start to set around the edges while remaining glossy on top. If it sits there without activity, increase the heat a notch; if it smokes or browns instantly, reduce the heat.

4. Flip once, decisively

Look for bubbles that pop and leave small craters that do not immediately fill with wet batter. The edges will turn slightly matte. Slide a thin spatula under and flip in one motion. Resist pressing down on the pancake — you will push out steam that is doing the lifting work inside.

5. Keep the surface clean

Chocolate can smear on the pan after a few rounds. Wipe the surface with a folded paper towel and add a few drops of oil between batches. A clean surface equals clean flavor and even browning on new pancakes.

6. Serve hot with warm syrup

Maple syrup tastes more aromatic when gently warmed. If you want the syrup to cling and shine, whisk in a small knob of butter. Pour just before serving so the chocolate stays melty and the edges hold their light crispness.