Super Moist Banana Chocolate Chip Pancakes

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These super moist banana chocolate chip pancakes have been a staple in our house for years, but the recipe originally looked a little different than it does today.

It all started when Hollis was a baby and beginning to eat more solid foods. I wanted to make him something soft and easy to eat when doing BLW (baby led weaning) while also introducing him to different ingredients. I started with a simple mixture of banana, egg, and a little pancake mix, then cooked the batter into tiny baby-size pancakes.

As he got older, the recipe slowly grew with him. I started adding applesauce to make the pancakes even softer, increased the pancake mix to make enough for the whole family, and eventually added mini chocolate chips (because, let’s be honest…banana and chocolate chips are just meant to go together).

Now, this is the version I make all the time.

These aren’t necessarily your typical light and fluffy pancakes. The banana and applesauce make them incredibly soft, rich, and SUPER moist in the middle. They’re slightly sweet from the banana, filled with little bites of melted chocolate, and delicious enough that we usually eat them straight from the pan. Although, adding a little extra butter (and maple syrup, if that's your thing) certainly doesn’t hurt.

A Pancake Recipe That Grew with Hollis

I think one of the reasons I love this recipe so much is because it has grown with our family. What started as a simple baby-friendly breakfast became toddler-size chocolate chip pancakes. Now, I make a combination of toddler and adult sizes so everyone can have them.

The recipe makes approximately nine adult-size pancakes or 18 toddler-size pancakes. When I make a combination of both sizes, I typically get around five adult pancakes and eight smaller pancakes.

They’re perfect for a slow weekend breakfast, but the recipe is easy enough to make during the week too. I also love making extras to keep in the refrigerator or freezer for busy school mornings.

How to Make These Eggless Banana Chocolate Chip Pancakes

For the full recipe, please see the recipe card below.

Jump to Recipe

• Mash the banana: Add a ripe banana to a large mixing bowl and mash it thoroughly. I try to get it as smooth as possible so there aren’t too many large banana pieces in the pancakes.
• Add the applesauce: Mix the unsweetened applesauce into the mashed banana. Stir them together really well until the mixture is mostly smooth.
• Add the pancake mix: Pour in the Birch Benders pancake mix (or your preferred mix) and stir until everything is just combined.
• Loosen the batter: Gradually add the water until the batter is thick but easy to scoop. The exact consistency may vary slightly depending on the size and ripeness of your banana.
• Add the chocolate chips: Fold in the mini chocolate chips without over-mixing the batter.
• Heat the pan: Heat a skillet or griddle over low-medium heat. Add the butter and oil (I prefer avocado or olive oil), allowing them to coat the pan.
• Cook the pancakes: Use two tablespoons of batter for toddler-size pancakes or 1/4 cup for adult-size pancakes. Cook for approximately three to four minutes before flipping. Cook for another two minutes, or until the pancakes are golden brown and cooked through.

The most important part is keeping the heat around low-medium and giving the pancakes enough time to cook before flipping them. Because the batter is so moist, they need a little longer than traditional pancakes to set in the middle. If the pan is too hot, the outside may brown before the center has enough time to cook.

What Makes These Pancakes So Moist?

The combination of ripe banana and unsweetened applesauce is what gives these pancakes their super-moist texture. The banana adds natural sweetness, flavor, and moisture, while the applesauce helps keep the pancakes soft without needing eggs in the main recipe. The result is a pancake that feels a little richer and more substantial than a standard pancake.

Using mini chocolate chips also makes a difference. Since they’re smaller, the chocolate spreads throughout the batter more evenly, so you get a little chocolate in almost every bite.

For the best flavor and texture, use a banana that is ripe and beginning to develop brown spots. A ripe banana will be softer, easier to mash, and naturally sweeter than a banana that is still firm or slightly green. But also, just use what you got. Sometimes my bananas are barley ripe, and it still works.

How to Make the Baby Version

These pancakes originally started as a simple baby-friendly recipe. If you want that version, here's what I do differently, using only a few ingredients.

For the baby version, you’ll need:

• 1/2 ripe banana
• 1 egg or 1/4 cup unsweetened applesauce
• 4 tablespoons pancake mix
• Butter, for cooking

Mash the banana thoroughly, then mix in one egg. I originally used the egg version as a way to introduce Hollis to eggs. You can also use 1/4 cup of unsweetened applesauce if you want to make eggless pancakes. Add the pancake mix and stir until combined. Cook small pancakes in a pan coated with a little butter, leaving out the oil and chocolate chips. Once the pancakes have cooled, cut or tear them into pieces appropriate for your baby’s age and stage.

Easy Substitutions and Additions

One thing I love about pancakes is how easy they are to customize.

• Want to replace the chocolate? Swap the chocolate chips for blueberries! They’re just as delicious, and the ripe banana and applesauce will still give the pancakes plenty of natural sweetness.
• Prefer a different kind of chocolate? Milk chocolate, dark chocolate, or regular-size chocolate chips will work too. I prefer mini chocolate chips because they spread throughout the batter more evenly.
• Want to add some warm flavor? Add a small dash of cinnamon to the batter. Cinnamon pairs really well with the banana, applesauce, and chocolate.
• Want a little crunch? Fold in some finely chopped walnuts or pecans.
• Need a dairy-free option? Birch Benders has a vegan Plant Protein Pancake Mix option! Cook the pancakes with oil or a vegan butter.

My Favorite Ingredient Brands to Use

I have no affiliation with any of these brands, I just personally love them!

You can certainly use your preferred ingredients, but these are the ones I reach for when making this recipe:

• Birch Benders Organic Buttermilk Pancake & Waffle Mix – I will occasionally make pancakes completely from scratch, but there is just something about this particular mix that I keep going back to. It makes this recipe incredibly easy, and I love the flavor and texture it adds.
• Enjoy Life Mini Chocolate Chips – These are my favorite chocolate chips for these pancakes. They’re allergy-friendly, and the mini size distributes the chocolate throughout the batter without overwhelming each bite.
• Organic Bananas and Unsweetened Applesauce – I don’t have one specific brand that I always use, but I personally buy organic bananas and organic unsweetened applesauce. Just be sure the applesauce is unsweetened so it doesn’t add unnecessary sweetness to the batter.

Final Thoughts

I love that such a simple recipe has been part of so many different stages with Hollis. It started as a tiny batch of baby pancakes, became one of his favorite toddler breakfasts, and eventually turned into something I now make for the entire family.

They’re soft, chocolatey, incredibly moist, and so easy to make. And even though the recipe has changed over the years, it will always remind me of those early years, making tiny pancakes in the kitchen with Hollis on my hip.

Enjoy, friends! If you try these super moist banana chocolate chip pancakes, I’d love to know what you think!

If You Liked (or Loved) This Recipe…

I'd love to see it! Send me a message @ItsHannahCallahan or tag me on your Instagram post or story with a picture! You can also leave comments below telling me how you liked (or loved) it, and if you made any substitutions!

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