An easy and delicious make ahead breakfast recipe are these Chocolate Chip Banana Pancakes. You can freeze them until you’re ready for them.

For more ideas of things to eat, check out all of our recipes.

Pete and I work at the local farmers’ market every Saturday morning. It’s a lot of fun … if you don’t count the waking up early part. We have to be up at 5:30 in the morning, so that means preparing everything we can the night before. Having an easy grab-and-go breakfast is a big help. That’s why I make these Chocolate Chip Banana Pancakes.

They’re super easy to make in a large batch. So you make a bunch, then freeze them. When you are hungry for them, just pull out a couple, microwave them, and you’re ready to go.

I make two batches when I made these. One batch is plain banana pancakes, then second is chocolate chip banana pancakes. You can make 8 to 10 pancakes per banana, so keep that in mind.

Also keep in mind that these aren’t the 2 ingredient banana pancakes were are popular on Pinterest a few years ago. Those are just bananas and eggs. I’ve heard they don’t taste like pancakes, but people call them pancakes because they’re made on a griddle in the shape of a pancake.

Those are great, but they won’t satisfy your hankering for a pancake breakfast.

If you bought too many bananas for this recipe and you’re looking for a way to use them, check out all of our Budget-Friendly Banana Recipes.

Chocolate Chip Banana Pancakes Recipe

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Chocolate Chip Banana Pancakes Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 tablespoons olive oil
• 1 egg
• 2.5 teaspoons pure vanilla
• 2 ripe bananas
• 1/2 cup chocolate chips

How To Make Chocolate Chip Banana Pancakes:

Mix together the flour, sugar, baking powder, and salt.

Add in the milk, olive oil, egg, and vanilla. Stir until combined.

Peel your bananas and add them to the mixture. Use a potato masher to break them up and incorporate them into the mix.

Carefully stir the chocolate chips into the banana pancake batter.

Heat up a pan and drop a little less than 1/4 cup of batter on to the pan.

When the edges start bubbling, and you are able to completely and easily slide a spatula under the pancake, flip it and cook it on the other side.

Your cooking time with vary based on how high your heat is. I do mine on medium-high heat and it’s about two minutes per side. That leaves them just a little mushy in the middle, giving you a great banana taste and texture. If you don’t do this, your pancakes will still taste good, but it defeats the purpose of having banana in them in the first place.

You can eat them now or keep them in a freezer-safe bag.

Have you tried this Chocolate Chip Banana Pancakes recipe? Comment below and let us know how it went.