Super Moist Banana Chocolate Chip Pancakes
These Banana Chocolate Chip Pancakes are soft, naturally sweet, and filled with mini chocolate chips. Made with ripe banana, applesauce, and no eggs, they’re an easy, family-friendly breakfast that both kids and adults will love!
Ingredients
- 1 medium-large ripe banana
- 1/2 cup applesauce, unsweetened
- 1 3/4 cups pancake mix, Birch Benders Organic Buttermilk
- 7 tbsp water, (more as-needed)
- 1/4 cup mini chocolate chips, semi-sweet
- 2 tsp butter, (for cooking)
- 1 tsp olive or avocado oil, (for cooking)
Instructions
- Add the banana to a large mixing bowl and mash thoroughly until mostly smooth.
- Add the applesauce and mix thoroughly with the banana, breaking apart any remaining large pieces of banana.
- Add the pancake mix and stir until just combined.
- Gradually add the water and mix until the batter reaches a thick but pourable consistency.
- Fold in the mini chocolate chips, being careful not to overmix the batter.
- Heat a large skillet or griddle over low-medium heat. Add the butter and oil, allowing the butter to melt and coat the surface of the pan.
- For toddler-size pancakes, add 2 tablespoons of batter to the pan for each pancake. For adult-size pancakes, use 1/4 cup of batter. (For a baby-friendly recipe, see notes)
- Cook for 3–4 minutes, or until the edges begin to set and the bottom is golden brown. Flip and cook for an additional 2 minutes, or until the pancakes are cooked through.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- Serve warm with your favorite toppings, and enjoy!
Notes
Pancake yield: This recipe makes approximately 9 adult-size pancakes or 18 toddler-size pancakes. You can also make a combination of both sizes. For example, one batch made 5 adult-size pancakes and 8 toddler-size pancakes.
Batter consistency: The batter should be thick but still easy to scoop. Because the size and ripeness of the banana can affect the consistency, add another tablespoon of water if the batter is too thick.
Baby-friendly version: These pancakes originally started as a simple breakfast I made for Hollis when he was a baby! To make the "baby version", mash 1/2 banana and mix it with either 1 egg (if you're trying to introduce egg) or 1/4 cup unsweetened applesauce. Add 4 tablespoons of Birch Benders Organic Buttermilk Pancake & Waffle Mix and stir until combined. Cook small bite-sized pancakes in a pan coated with butter, leaving out the oil and chocolate chips. Once cooled, cut or tear the pancakes into age-appropriate pieces before serving.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave, toaster, or a warm skillet before serving. I normally do the convection oven at 350°F for 2-3 minutes.
Freezing: Allow the pancakes to cool completely, then place them in a freezer-safe container or zip-lock bag with parchment paper between each pancake. Freeze for up to 3 months. Reheat from frozen or thaw overnight in the refrigerator.