These chocolate banana pancakes come with an intense banana flavour and contain cocoa powder as well as chocolate chips for an extra chocolatey finish. Delicious, healthy and simple to make!

Side view of 3 chocolate banana pancakes with sliced banana on white plate with fork.

These chocolate banana pancakes are a delicious and easy way to use up your overripe bananas and a fantastic alternative to classic banana pancakes. The bananas add moisture and natural sweetness, which balances the bitterness of the cocoa. There is no added sugar and the only other source of sweetness are chocolate chips, which also intensify the chocolate flavour.

Unlike classic pancakes, typically made with milk, these banana and chocolate flavoured pancakes rely on the bananas for moisture so there is no need to add milk. Instead, I used a small amount of yogurt to ensure the pancakes are fluffy and rise well.

Although these pancakes are intensely chocolatey the banana flavour definitely matches this intensity. Not only is this a truly delicious flavour duo but it also gives these pancakes the most fantastic texture - soft and moist from the fruit with chocolate chips melting inside and crisping up near the surface of the pancakes.

Other recipes containing these 2 ingredients include chocolate banana cake and vegan banana chocolate pudding.

Chocolate banana pancakes: ingredients and substitutions

Top down view of chocolate and banana pancake ingredients in individual different sized dishes. — Chocolate banana pancake ingredients.

Banana: use ripe or very ripe bananas for maximum natural sweetness.
Cocoa powder: you can use raw cacao powder, instead (though bear in mind your pancakes will likely be a lighter shade of brown than mine).
Chocolate chips.
Eggs.
Yogurt: I used Skyr (it's fat free and high in protein), but you can use any thick yogurt.
Oil: use any.
Vanilla extract.
Flour: either all-purpose/plain or whole wheat.
Baking powder and bicarbonate of soda.

Step-by-step recipe instructions

1. Mash banana: Mash the bananas using either a potato masher or fork.

TIP: Alternatively puree in a blender.

Top down view of mashed banana in large shallow bowl and potato masher.

2. Combine wet ingredients: Add the eggs, yogurt, oil and vanilla extract and whisk until thoroughly combined. Set aside.

Mashed banana with 2 raw eggs and yogurt in shallow bowl.

Top down view of mashed banana mixture with potato masher in large shallow bowl.

3. Combine dry ingredients: Place the flour, baking powder, bicarbonate of soda, cocoa powder and chocolate chips in a bowl and stir thoroughly using a whisk.

Flour, cocoa powder and chocolate chips in glass bowl.

4. Assemble batter: Pour the dry ingredients into the banana mixture and using a whisk stir in slowly until thoroughly mixed together. Stop stirring as soon as the flour is no longer visible (this is important). The batter will be thick.

Chocolate banana pancake mixture with dry ingredients in shallow bowl with whisk.

Banana and chocolate pancake batter in stripy shallow bowl.

5. Make pancakes: In a large pancake pan heat approx. 2 teaspoons of oil over a low/medium heat (so the oil doesn't burn) then quickly spread all over the pan (using, for example, a scrunched up piece of paper towel). Add spoonfuls of the batter and smooth out the top of each pancake if needed. Do not overcrowd the pan.

6. Cook: Cook the pancakes over a low heat for about 3 minutes until bubbles start appearing on top. Turn them over, reduce the heat slightly, and continue cooking for about 2 more minutes.

TIP: If your pancakes start browning too quickly lower the heat (take a peek after about 1 minute) but do not turn them over too soon.

7. Serve: Remove from the heat and either serve immediately or cover with a large lid/aluminium foil to keep the pancakes warm while you make the next batch.

Close-up side view of banana chocolate pancakes with sliced banana and fork on plate.

*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.

Serving suggestions

These banana and chocolate pancakes contain a lot of naturally sweet overripe banana so you can enjoy them without any toppings. If, however, you prefer to serve them with maple syrup I recommend using about half of the regular amount. A knob of butter or drizzle of honey make delicious toppings, too.

Can I prepare the batter ahead

Yes, you can. You can prepare your chocolate banana pancake batter the night before, cover with cling film and refrigerate. The following day take it out of the fridge about 40 minutes before using to bring the batter up to room temperature (otherwise the pancakes won't rise well) then cook the pancakes as per Instructions.

Top tips

Use overripe bananas for maximum natural sweetness.
Do not overmix the batter. Stop stirring once the dry ingredients are no longer visible.
I recommend using a non-stick pancake pan - your pancakes won't stick to the pan and you won't need to use very much oil.
Cook the pancakes slowly - over a low/medium heat - to ensure they are cooked through and do not brown too quickly.
Best served immediately.
Any leftover double chocolate and banana pancakes can be refrigerated, once completely cooled, in an airtight container, and served the next day (they will still be good though not quite as good as freshly made). Reheat in the microwave.
To freeze these pancakes arrange them in an airtight container separating with pieces of parchment paper, so they don't stick to one another and freeze for up to 3 months.

See also these other easy, delicious breakfast recipes!

Recipe

Keep in touch!

If you make this healthy chocolate banana pancake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks😊