Easy Banana Chocolate Chip Pancake Recipe – Quick Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Easy Banana Chocolate Chip Pancake Recipe – Quick Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready for the day and maybe packing lunches, a quick and delicious breakfast is a must. And honestly, nothing beats a stack of fluffy pancakes! I stumbled upon this banana chocolate chip pancake recipe a while back, and it’s become a total family favorite. It’s so easy, even my little one loves helping me make it. Plus, the banana adds a lovely natural sweetness. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re wonderfully soft, packed with banana flavor, and studded with melty chocolate chips. They come together super quickly – perfect for busy weekday mornings or a relaxed weekend brunch. And the best part? They require minimal ingredients! Seriously, you probably have most of them in your pantry already.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup self-raising flour (about 120g)
• 1 banana, mashed
• ?? cup chocolate chips (around 75-100g – I like dark chocolate!)
• ?? cup + 3 tablespoons milk (about 270ml)
• 1 tablespoon oil (vegetable, canola, or even melted coconut oil works)
• 2 teaspoon brown sugar (about 10g)
• ?? teaspoon salt (a pinch, about 1g)

Ingredient Notes

Okay, let’s talk ingredients! Using self-raising flour is a game-changer here. It means you don’t need to mess around with baking powder and soda – one less thing to worry about in the morning, right? If you’re in India, you’ll find self-raising flour easily available in most supermarkets.

Now, pancake thickness is a bit of a regional thing. Some people like them super thin, almost crepe-like, while others (like me!) prefer them nice and fluffy. Adjust the amount of milk slightly to get your desired consistency. A little less milk for thicker pancakes, a little more for thinner ones.

And a little secret? I often swap the oil for desi ghee! It adds a beautiful, nutty flavor that takes these pancakes to another level. Just use the same amount (1 tablespoon).

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, mash your banana until it’s nice and smooth. No big chunks allowed!
2. Add the self-raising flour, brown sugar, salt, and oil to the mashed banana. Give it a good mix until everything is combined.
3. Now, gradually pour in the milk while whisking. You want to create a smooth batter – not too thick, not too runny. Gently fold in those glorious chocolate chips.
4. Heat a non-stick pan or tawa over medium heat. Once it’s hot, reduce the heat to medium-low and lightly grease it with a little butter. This prevents sticking!
5. Pour about ?? cup (around 60ml) of batter onto the hot pan. Cook for about 1 minute, or until you see bubbles forming on the surface and the edges start to set.
6. Flip the pancake carefully and cook for another minute, until it’s golden brown and cooked through.
7. Repeat with the remaining batter, stacking the pancakes as you go.

Expert Tips

• Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Low and slow is the way to go. Cooking on medium-low heat ensures the pancakes cook evenly and don’t burn.
• A little butter in the pan makes all the difference. It adds flavor and helps prevent sticking.

Variations

This recipe is a great base for experimentation!

• My friend Priya loves adding a sprinkle of cinnamon to the batter. It gives it a lovely warm flavor.
• My kids adore these with blueberries instead of chocolate chips.
• For a richer flavor, try using whole wheat flour instead of self-raising flour (you might need to add a little extra milk).

Vegan Adaptation

Want to make these vegan? No problem!

• Substitute the milk with plant-based milk (almond, soy, or oat milk work great).
• Replace the butter with vegan butter or coconut oil.

Gluten-Free Adaptation

For a gluten-free version, simply use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding. You might need to adjust the amount of milk slightly to get the right consistency.

Spice Level

Here’s a little Indian-inspired twist: add a pinch of cardamom to the batter! It adds a beautiful aromatic flavor that complements the banana and chocolate perfectly.

Festival Adaptations

These pancakes are perfect for a festive breakfast! They’d be a delightful treat during Makar Sankranti, alongside some til gud. Or, serve them as a sweet offering during Ganesh Chaturthi.

Serving Suggestions

Okay, time to enjoy!

• Stack them high and drizzle with butter and honey.
• A sprinkle of nutmeg on top of the honey is divine.
• For a truly Indian breakfast, serve them alongside a cool and refreshing mango lassi.
• A dollop of homemade yogurt and a sprinkle of chopped nuts also work beautifully.

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave. They’re also freezer-friendly! Just wrap them individually in plastic wrap and store them in a freezer bag for up to a month.

FAQs

(1) Can I use ripe bananas for this recipe?

Absolutely! In fact, the riper the banana, the sweeter and more flavorful your pancakes will be. Those spotty bananas are perfect for this!

(2) What can I substitute for self-raising flour?

If you don’t have self-raising flour, you can make your own! For every 1 cup of plain flour (all-purpose flour), add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

(3) Can I make the batter ahead of time?

You can, but the pancakes won’t be as fluffy. If you do make the batter ahead, store it in the refrigerator for up to 24 hours. Give it a gentle stir before cooking.

(4) How do I prevent the pancakes from sticking to the pan?

Make sure your pan is properly heated and greased. Using a non-stick pan is also a big help!

(5) Can I add other fruits to this pancake recipe?

Definitely! Blueberries, strawberries, raspberries, or even chopped apples would all be delicious additions.

(6) What is the best way to serve these pancakes for a traditional Indian breakfast?

Alongside a mango lassi or a cup of masala chai! A drizzle of honey with a sprinkle of nutmeg adds a lovely touch.