Pancake lovers, this one’s for you! These Banana-Chocolate Chip Pancakes are soft, sweet, and absolutely packed with flavor. Combining the classic duo of ripe bananas and melty chocolate chips, this recipe delivers a cozy breakfast that tastes like a treat—but is made with simple, plant-based ingredients you probably already have.

Stack of fluffy banana-chocolate chip pancakes topped with syrup and banana slices on a plate

The best part? You can make a big batch, freeze them, and enjoy fluffy pancakes every single day. Let’s take a quick dive into the story of pancakes before flipping into the full recipe.

🥞 A Quick Look into the History of Pancakes

Pancakes are one of the oldest cereal foods known to humanity. Archaeological findings suggest that even prehistoric societies were making versions of pancakes using ground grains and water. From the thin French crêpes to American-style fluffy hotcakes, pancakes vary widely across cultures and regions.

In the US, pancakes are a breakfast staple, often served with syrup, fruit, or even chocolate chips—just like in today’s recipe. Across Europe, they take different forms like palačinke, blini, or buttermilk pancakes, and are celebrated on days like Shrove Tuesday (aka Pancake Day).

💚 Why You’ll Love These Pancakes

🍫 Banana + Chocolate = Dream Combo
🥞 Fluffy and Filling: Perfect for weekend brunch or a hearty weekday breakfast
🌱 Vegan-Friendly: 100% plant-based ingredients
❄️ Freezer-Friendly: Make-ahead magic for busy mornings
🧑‍🍳 Beginner Friendly: No special equipment needed

Print Recipe

Banana-Chocolate Chip Pancakes – Vegan & Fluffy Breakfast

These vegan banana-chocolate chip pancakes are fluffy, sweet, and freezer-friendly. Perfect for meal prep and made with simple ingredients.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana recipes, chocolate chip pancakes, easy vegan brunch, fluffy vegan pancakes, meal prep breakfast

Servings: 4 portions

Calories: 567kcal

Cost: €0.70

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar or other sweetener
1 dash salt
1 1/2 cups soy milk or any plant milk
1/3 cup vegetable oil or melted coconut oil
1 ripe banana mashed
1/3 cup chocolate chips or chopped dark chocolate
1 dash vanilla essence optional

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, salt, and chocolate chips.

Step 2: Add the Wet Ingredients

In a separate bowl or jug, mix the mashed banana, soy milk, oil, and vanilla (if using). Add to the dry ingredients and stir just until combined. Don’t overmix.

Step 3: Cook the Pancakes

Preheat a non-stick pan over medium heat. Use 2 tablespoons of batter for each pancake. Cook for 2 minutes on each side, until golden and fluffy.

Step 4: Serve

Stack and serve warm with your favorite toppings like maple syrup, fresh fruit, or a sprinkle of extra chocolate chips.

🍽️ Serving & Storage

Serve immediately or cool and store.

Store: Keep in the fridge for up to 3 days.
Freeze: Separate layers with parchment paper and store in a freezer-safe container for up to 2 months.
Reheat: In the toaster, oven, or microwave.