Vegan Banana Chocolate Chip Pancakes That Taste Amazing – Fluffy, Sweet, and Easy
Ripe bananas and melty chocolate chips are a hard combo to beat, especially in a stack of warm pancakes. This recipe gives you that classic weekend comfort, without eggs or dairy, and with ingredients you probably already have. The batter comes together in minutes, and the results are light, fluffy, and naturally sweet.
Whether you’re vegan or just out of eggs, these pancakes are a sure win. Make them once, and they’ll become your go-to for lazy mornings and cozy brunches.
Vegan Banana Chocolate Chip Pancakes That Taste Amazing – Fluffy, Sweet, and Easy
Ingredients
- 1 cup (130 g) all-purpose flour (or a 1:1 gluten-free blend)
- 1 tablespoon sugar (cane, coconut, or brown sugar)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large ripe banana (about 1/2 cup mashed)
- 3/4 cup (180 ml) non-dairy milk (oat, almond, soy, or coconut beverage)
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
- 1–2 tablespoons neutral oil (canola, avocado) or melted vegan butter, plus more for the pan
- 1/2 cup dairy-free chocolate chips (mini chips melt best)
- Optional add-ins: pinch of cinnamon, 1–2 tablespoons chopped nuts, or a handful of blueberries
Instructions
- Mix the wet ingredients. In a medium bowl, mash the banana until mostly smooth. Stir in the non-dairy milk, vinegar, vanilla, and oil. Let it sit for 2–3 minutes to slightly curdle the milk and activate the leaveners later.
- Combine the dry ingredients. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using cinnamon, add it here.
- Bring it together gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. A few small lumps are fine. Overmixing makes pancakes tough.
- Fold in the chocolate chips. Add the chips and any optional nuts or blueberries. Fold lightly to distribute without deflating the batter.
- Rest the batter. Let the batter sit for 5 minutes. This hydrates the flour and helps the pancakes rise better.
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. The pan is ready when a drop of water sizzles on contact.
- Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.
- Adjust heat as needed. If pancakes brown too fast, lower the heat slightly. Wipe and regrease the pan between batches for even browning.
- Serve warm. Stack with extra chocolate chips, sliced banana, and a drizzle of maple syrup. A sprinkle of flaky salt on top makes the chocolate pop.
What Makes This Special
These pancakes deliver the best of both worlds: bakery-level fluff and homey banana bread flavor. The mashed banana adds moisture and sweetness, so you don’t need much sugar.
A splash of apple cider vinegar activates the baking powder, giving a lift that keeps them tender inside and golden outside. They’re also flexible—easy to make gluten-free, oil-free, or nut-free with simple swaps. Most of all, they taste like a treat but are made with wholesome pantry staples.
What You’ll Need
- 1 cup (130 g) all-purpose flour (or a 1:1 gluten-free blend)
- 1 tablespoon sugar (cane, coconut, or brown sugar)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large ripe banana (about 1/2 cup mashed)
- 3/4 cup (180 ml) non-dairy milk (oat, almond, soy, or coconut beverage)
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla extract
- 1–2 tablespoons neutral oil (canola, avocado) or melted vegan butter, plus more for the pan
- 1/2 cup dairy-free chocolate chips (mini chips melt best)
- Optional add-ins: pinch of cinnamon, 1–2 tablespoons chopped nuts, or a handful of blueberries
How to Make It
- Mix the wet ingredients. In a medium bowl, mash the banana until mostly smooth.
Stir in the non-dairy milk, vinegar, vanilla, and oil. Let it sit for 2–3 minutes to slightly curdle the milk and activate the leaveners later.
- Combine the dry ingredients. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using cinnamon, add it here.
- Bring it together gently. Pour the wet mixture into the dry.
Stir with a spatula until just combined. A few small lumps are fine. Overmixing makes pancakes tough.
- Fold in the chocolate chips. Add the chips and any optional nuts or blueberries.
Fold lightly to distribute without deflating the batter.
- Rest the batter. Let the batter sit for 5 minutes. This hydrates the flour and helps the pancakes rise better.
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
The pan is ready when a drop of water sizzles on contact.
- Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.
- Adjust heat as needed. If pancakes brown too fast, lower the heat slightly.
Wipe and regrease the pan between batches for even browning.
- Serve warm. Stack with extra chocolate chips, sliced banana, and a drizzle of maple syrup. A sprinkle of flaky salt on top makes the chocolate pop.
How to Store
- Short term: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet for best texture.
- Freeze: Arrange in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months.
Separate layers with parchment to prevent sticking.
- Reheat from frozen: Toast on low twice or warm in a 325°F (165°C) oven for 8–10 minutes. Avoid microwaving if you want crisp edges.
Benefits of This Recipe
- Naturally dairy-free and egg-free: Great for vegans and anyone with egg or dairy allergies.
- Better-for-you sweetness: Banana adds natural sweetness and moisture, so you can use less sugar.
- Quick and forgiving: No special equipment or unusual ingredients required.
- Customizable: Works with different milks, flours, and mix-ins like nuts, berries, or seeds.
- Kid-approved flavor: Chocolate chips and banana make these a crowd-pleaser.
What Not to Do
- Don’t overmix the batter. Stir until just combined. Overmixing develops gluten and leads to dense, rubbery pancakes.
- Don’t cook on high heat. High heat burns the outside before the center cooks.
Medium heat gives you even browning.
- Don’t skip the rest. A brief 5-minute rest helps the batter thicken and results in fluffier pancakes.
- Don’t add chips to the pan directly. They’ll scorch. Fold them into the batter so they melt gently.
- Don’t use an underripe banana. Green or firm bananas are starchy and bland. Spotty bananas are sweeter and mash better.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
You may need an extra tablespoon of milk if the batter seems thick.
- Oil-free: Skip the oil in the batter and add 2 tablespoons of unsweetened applesauce. Cook on a quality nonstick surface.
- No sugar added: Omit the added sugar and rely on a very ripe banana. Add an extra tablespoon of chocolate chips if you want more sweetness.
- High-protein: Swap 2–3 tablespoons of flour for unflavored or vanilla plant protein powder.
Add a splash more milk if the batter thickens.
- Different mix-ins: Try chopped dark chocolate, cacao nibs for crunch, or toasted pecans. Blueberries also work—press a few into each pancake after pouring the batter.
- Spices: Cinnamon is classic. Cardamom or nutmeg adds a warm bakery vibe.
Start with 1/4 teaspoon.
FAQ
Can I make the batter ahead of time?
It’s best to cook the batter soon after mixing, since the leavening starts working right away. If you must prep ahead, mix the dry and wet ingredients separately and combine them just before cooking.
Why are my pancakes dense?
Common culprits are overmixing, too little liquid, or old baking powder. Stir gently, adjust the milk so the batter is pourable but not runny, and make sure your baking powder is fresh.
Which non-dairy milk works best?
Oat milk and soy milk give great body and browning.
Almond milk works too but is slightly thinner, so you may need a touch less. Use what you like, just keep an eye on consistency.
Can I reduce the chocolate chips?
Yes. Use 1/4 cup for a lighter touch or swap part of them with chopped walnuts for crunch.
The banana keeps the pancakes flavorful even with fewer chips.
Do I need both baking powder and baking soda?
Yes. The baking soda reacts with the vinegar and banana acids for lift, while baking powder provides steady rise during cooking. Together they make the pancakes extra fluffy.
How do I know when to flip?
Wait for steady bubbles across the surface and edges that look set and slightly dry.
The underside should be golden. Then flip once and cook until the center springs back when pressed.
Can I make them without oil?
Yes. Replace the oil in the batter with applesauce and cook on a well-seasoned nonstick pan.
The texture will be a bit softer but still delicious.
What if my banana is small?
Add a little more milk to reach the right batter thickness. You’re aiming for a thick but pourable consistency that slowly spreads on the pan.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch. Don’t stack them too tightly to avoid sogginess.
Can I use whole wheat flour?
Yes.
Use white whole wheat flour or a 50/50 mix with all-purpose. Add 1–2 tablespoons extra milk to prevent a dry batter.
In Conclusion
These Vegan Banana Chocolate Chip Pancakes are simple to make, big on flavor, and friendly to a range of diets. With a few ripe bananas and pantry basics, you’ll have a stack that’s fluffy, sweet, and full of melty chocolate.
Keep this recipe in your back pocket for easy breakfasts, lazy Sundays, and brunch with friends. Once you taste them, you’ll wonder why you ever needed eggs or dairy in the first place.
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