Chocolate Chip Banana Pancake Bites

$- 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 ripe banana, mashed - 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar) - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons melted butter or coconut oil - 1/2 cup chocolate chips - Extra butter or coconut oil for greasing When making Chocolate Chip Banana Pancake Bites, using the right ingredients is key. Let’s break down what you need. For the dry mix, you will start with all-purpose flour. This gives the bites structure. Add sugar for sweetness. Baking powder and baking soda help them rise. A pinch of salt brings out the flavors. Now for the wet mix, grab a ripe banana. It should be mashed well. This adds moisture and natural sweetness. Use buttermilk for a rich taste. If you don’t have it, mix milk with vinegar as a substitute. Add a large egg for binding. A splash of vanilla extract gives a lovely aroma. Finally, include melted butter or coconut oil for richness. For the fun part, chocolate chips are essential. They melt to create pockets of chocolate joy. You’ll also want extra butter or oil to grease your cooking surface. This keeps the bites from sticking. With these ingredients, you can make a delicious treat that’s fun to share or enjoy alone! {{ingredient_image_1}} 1. Whisking dry ingredients: Start with a big bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these well until you see no lumps. This step helps the pancake bites rise nicely. 2. Mixing wet ingredients: In another bowl, mash 1 ripe banana until smooth. Add 1 cup of buttermilk, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter. Stir this mix until everything is just combined. Don't worry if there are a few small banana bits. 3. Folding the batter: Now, pour the wet mix into the dry ingredients. Gently fold them together with a spatula. Stop when you see a few lumps. Overmixing can make your pancake bites tough. Then, carefully fold in 1/2 cup of chocolate chips. 1. Preheating the skillet: Heat a non-stick skillet over medium heat. Lightly grease it with butter or coconut oil. This helps keep the bites from sticking and allows them to cook evenly. 2. Portioning and cooking pancake bites: Use a tablespoon to drop small portions of batter onto the skillet. Make them about 1-2 inches in size. Cook for 2-3 minutes. You will know they are ready when bubbles start to form on top. 3. Flipping and finishing: Carefully flip each pancake bite. Cook for another 2-3 minutes until they turn golden brown. Repeat this until all the batter is cooked. Your kitchen will smell amazing! - Ideas for toppings: Serve these tasty bites warm. Add maple syrup, fresh banana slices, or a dollop of whipped cream on top. You can also sprinkle some extra chocolate chips if you like. - Optional side dishes: Pair them with fresh fruit or yogurt for a balanced meal. These pancake bites make a great breakfast or snack any time of the day! To get fluffy pancake bites, avoid overmixing your batter. When you stir, do it gently. It's okay to have some lumps. This keeps the texture light. Also, finding the right cooking temperature is key. If your skillet is too hot, the outside cooks too fast, leaving the inside raw. A medium heat works best for even cooking. You can add a pinch of cinnamon or nutmeg for extra warmth. These spices boost flavor without overpowering the banana. If you want to try something different, swap the chocolate chips for peanut butter chips or chopped nuts. These choices add a nice twist to your pancake bites. For thicker bites, use less buttermilk. For thinner bites, add a bit more. Pay attention to size, too. Smaller bites cook faster and are great for kids. When cooking, time is important. Each side should cook for about 2-3 minutes. Look for bubbles before flipping. This shows they are ready to turn. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancake bites will be. Look for bananas with brown spots for the best results. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough pancakes. Control the Heat: Make sure to preheat your skillet properly but avoid cooking on too high heat, as this can burn the outside while leaving the inside undercooked. Add Extra Flavor: Enhance your pancake bites by adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor. {{image_2}} You can make your pancake bites even better by adding nuts or seeds. Chopped walnuts or almonds add a nice crunch. You can try sunflower seeds for a fun twist. Using flavored chocolate chips is another great option. Try dark chocolate or mint chocolate chips for a special touch. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. Many brands work well in this recipe. For dairy-free substitutions, use almond milk or oat milk. These work great in place of buttermilk. Incorporating seasonal fruits can add freshness to your bites. In summer, try adding diced strawberries or blueberries. During the fall, chopped apples and a pinch of cinnamon can make them festive. You can also top them with whipped cream or a drizzle of maple syrup for holidays. These toppings can bring joy to any meal. To store leftover pancake bites, let them cool first. Place them in an airtight container. Keep the container in the refrigerator. They stay fresh for about three days. Reheat them in a toaster or microwave when ready to eat. This method helps keep them soft and tasty. For long-term storage, you can freeze pancake bites. Place cooled bites on a baking sheet in a single layer. Freeze them for about two hours. Once firm, transfer them to a freezer bag. Remove as much air as possible. You can reheat them straight from the freezer. Just pop them in a toaster oven or microwave. To prevent sogginess, avoid stacking warm pancake bites. Let them cool completely before storing. Use a container that allows some air to flow. A glass or plastic container with a loose lid works well. This way, the moisture won’t build up. Keeping the bites from touching helps them stay fresh longer. To prevent sticking, use a non-stick skillet. Lightly grease it with butter or coconut oil. Make sure the pan is hot before adding the batter. This helps create a nice crust that won't stick. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking. This keeps your pancake bites fresh and tasty. If you don't have buttermilk, use regular milk with vinegar. Mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for a few minutes. This creates a similar tangy flavor to buttermilk. Yes, these pancake bites freeze well. Let them cool completely, then place them in a zip-top bag. You can freeze them for up to a month. Reheat them in a toaster or microwave when you're ready to eat. To make these pancake bites sugar-free, skip the sugar in the batter. You can use ripe bananas for natural sweetness. Consider adding a sugar substitute if you want extra sweetness without sugar. This blog post covered how to make delicious pancake bites. We explored the right dry and wet ingredients. I shared simple steps for cooking and fun serving ideas. You learned tips for perfect texture and flavor, plus some tasty variations. Finally, we discussed storage to keep your pancake bites fresh. Now you have all the tools to create a fun breakfast treat. Enjoy your cooking adventure!$

Chocolate Chip Banana Pancake Bites

Delicious bite-sized pancakes made with ripe bananas and chocolate chips.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 ripe banana mashed
1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
1 large egg
1 teaspoon vanilla extract
0.5 cup chocolate chips
2 tablespoons melted butter or coconut oil (plus extra for greasing)

Instructions

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the mashed banana, buttermilk, egg, vanilla extract, and melted butter. Stir until just combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Using a tablespoon, drop small portions of batter onto the skillet, forming bites about 1-2 inches in size. Cook for about 2-3 minutes or until bubbles begin to form on the surface.
Flip the pancake bites and cook for another 2-3 minutes until golden brown. Continue the process until all the batter is cooked.
Serve warm with toppings of your choice like maple syrup, additional banana slices, or whipped cream.

Notes

Serve warm with toppings like maple syrup or whipped cream.

Keyword banana, breakfast, chocolate chip, pancakes