Blender Banana Chocolate Chip Pancakes

These Blender Banana Chocolate Chip Pancakes are soft, fluffy, and packed with real banana flavor, with little pockets of melted chocolate in every bite. The ripe bananas add natural sweetness and moisture, while rolled oats give the pancakes a slightly hearty texture without making them heavy. A touch of cinnamon and vanilla rounds everything out with a warm, cozy aroma.

The blender makes these especially easy for busy mornings. Everything except the chocolate chips goes straight into the blender, so there is minimal mixing and very little cleanup. My kids always loved seeing the chocolate chips scattered across the pancakes as they cooked, and the recipe is forgiving enough for a relaxed weekend breakfast or a rushed weekday morning.

Very ripe, brown-spotted bananas are the key to the best flavor. They blend smoothly, bring plenty of natural sweetness, and hold their own against the chocolate. Serve the pancakes warm with sliced banana and maple syrup for a breakfast that feels special without requiring much extra work.

Love these pancakes? Pin them to your Breakfast board on Pinterest so you don’t lose this easy morning favorite!

Why You’ll Love This Recipe

• One-Blender Convenience: The main batter comes together quickly with very little cleanup.
• Naturally Sweet Banana Flavor: Very ripe bananas provide sweetness, moisture, and a pronounced banana taste.
• Chocolate in Every Bite: Chocolate chips are mixed into the batter and added on top for plenty of chocolate flavor.
• Tender, Hearty Texture: Rolled oats add substance while the blended batter keeps the pancakes soft.
• Family-Friendly Breakfast: The familiar combination of bananas, pancakes, and chocolate makes this an easy choice for kids and adults alike.

Ingredients

Pancakes

2 ripe bananas, peeled

2 large eggs

1 cup whole milk

1 tsp vanilla extract

1¼ cups all-purpose flour

½ cup rolled oats

2 tbsp granulated or brown sugar

2 tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

½ cup chocolate chips, divided

Butter or neutral oil, for cooking

For Serving

1 banana, sliced

Chocolate chips

Maple syrup or honey

Instructions

1. Add the bananas, eggs, milk, and vanilla to a blender. Add the flour, oats, sugar, baking powder, cinnamon, and salt.
2. Blend for 20 to 30 seconds, just until the batter is smooth and combined. Do not overblend; excessive blending can make the pancakes less tender.
3. Let the batter rest for 5 minutes. This gives the flour and oats time to absorb some of the liquid and helps the batter thicken slightly.
4. Stir about two-thirds of the chocolate chips into the rested batter by hand. Reserve the remaining chips for sprinkling over the pancakes.
5. Heat a lightly buttered or oiled nonstick skillet or griddle over medium-low heat.
6. Pour about ¼ cup of batter onto the hot pan for each pancake. Sprinkle a few reserved chocolate chips over the top.
7. Cook for 2 to 3 minutes, or until bubbles form across the surface and the edges look set. Flip carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
8. Transfer the pancakes to a plate and continue with the remaining batter, lightly greasing the pan as needed.
9. Stack the warm pancakes and serve with sliced banana, additional chocolate chips, and a generous drizzle of maple syrup or honey.

Cooking Notes

Use very ripe bananas: Brown-spotted bananas provide stronger banana flavor, more natural sweetness, and a smoother texture.

Do not overblend: Blend only until the ingredients are combined. Overmixing can develop the flour and result in less tender pancakes.

Keep the heat moderate: Medium-low heat gives the centers enough time to cook before the chocolate chips become overly browned.

Watch the chocolate chips: Chips on the surface can caramelize quickly. If they begin darkening too much, reduce the heat slightly.

Make them ahead: Cooked pancakes can be refrigerated for up to 3 days. Reheat them gently in a toaster, skillet, or microwave.

Freezer option: Cool completely, separate pancakes with parchment, and freeze in an airtight container. Reheat directly from frozen in a toaster or microwave.

Substitution: Dairy milk can be replaced with an unsweetened dairy-free milk. For a less sweet pancake, reduce or omit the added sugar when using very ripe bananas.

Nutrition

Estimated Nutrition per Serving

• Calories: 225 kcal
• Fat: 8.2 g
• Carb: 33.8 g
• Protein: 6.0 g

Estimated yield: 8 servings

FAQ

• Can I make the batter without a blender? Yes. Mash the bananas very well, whisk in the eggs, milk, and vanilla, then stir in the dry ingredients. The oats will remain more noticeable in the finished pancakes.
• Why are my pancakes dense? Overblending or overmixing can make pancakes less tender. Blend only until smooth, and avoid continuing to process the batter after the ingredients are combined.
• Can I use quick oats? Yes. Quick oats can be used in the same quantity, although they may produce a slightly softer texture.
• How do I keep the chocolate chips from burning? Cook over medium-low heat and add only a few chips to the surface of each pancake. Lower the heat if the chips begin to darken before the pancake is ready to flip.
• Can I freeze these pancakes? Yes. Cool them completely, separate them with parchment paper, and freeze in an airtight container. Reheat individual pancakes as needed.