These Overripe Banana Pancakes are soft, naturally sweet, and perfect for using up bananas that are a little past their prime. Made with pantry staples and no refined sugar, they’re a wholesome, family-friendly breakfast that feels like a treat.
Yields: Approximately 8-10 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
🌟 Why You’ll Love It:
- Uses up overripe bananas (no waste!)
- Naturally sweet – no added sugar needed
- Kid-friendly & freezer-friendly
- Easy to make vegan or gluten-free
- Soft, fluffy, and comforting every time
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg
- 2 very ripe bananas, mashed
- 2 tablespoons unsalted butter, melted, plus more for the pan
- ½ teaspoon vanilla extract
- ½ cup chocolate chips
Equipment:
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Griddle or large non-stick skillet
- Spatula
Step 1: Mash the Bananas
- In a medium bowl, mash the overripe bananas with a fork until mostly smooth with a few lumps remaining.
Step 2: Whisk Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk together the buttermilk (or milk mixture), egg, mashed bananas, melted butter, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Stir in Chocolate Chips
- Gently stir in the chocolate chips until they are evenly distributed throughout the batter.
Step 6: Heat the Griddle
- Heat a lightly buttered griddle or non-stick skillet over medium heat. The surface is ready when a drop of water sizzles and evaporates quickly.
Step 7: Cook the Pancakes
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are golden brown.
Step 8: Flip and Continue Cooking
- Flip the pancakes gently with a spatula and cook for another 1-2 minutes, or until cooked through and golden brown on the other side.
Step 9: Serve
- Serve the overripe banana chocolate chip pancakes immediately with your favorite toppings, such as maple syrup, fresh fruit, or extra chocolate chips.
💡 Pro Tips
✔ Extra fluffy? Let batter rest 5 minutes before cooking.
✔ No eggs? Use 1 tbsp chia/flaxseed mixed with 3 tbsp water.
✔ Caramelized edges? Add a thin slice of banana to each pancake while cooking.
🍽 Serving Ideas
- Classic: Drizzle with maple syrup + extra banana slices.
- Protein style: Top with Greek yogurt + almond butter.
- Dessert twist: Add whipped cream and caramel sauce.
📊 Nutrition (Per 2 Pancakes)
Calories: ~220 | Protein: 6g | Fat: 5g | Carbs: 40g | Fiber: 3g
Enjoy your delicious homemade pancakes!
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