Chocolate Banana Pancakes
on Sep 26, 2021, Updated Sep 29, 2026
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These chocolate banana pancakes are soft, fluffy, and packed with chocolate banana flavor! They’re made with ripe banana, rolled oats, and cocoa powder, and come together right in the blender for an easy breakfast or snack.
Ripe banana adds natural sweetness and helps keep the pancakes soft and tender, while cocoa powder gives them that rich chocolate flavor and color. A little maple syrup balances the cocoa, and vanilla brings everything together without making the pancakes overly sweet. Everything gets blended together until smooth, so there’s no need for multiple bowls or extra prep. Serve these chocolate banana pancakes on their own or pair them with fresh berries, yogurt, nut butter, or a drizzle of maple syrup for an easy breakfast the whole family can enjoy.
Looking for more easy pancake recipes? You’ll love these oatmeal banana pancakes, peanut butter oatmeal pancakes, and beet pancakes for more simple breakfast ideas.
Table of Contents
What You’ll Need
Here is what you’ll need to make these chocolate banana pancakes:
- Banana: Adds natural sweetness and moisture to the pancakes. Use a very ripe or overripe banana for the best flavor.
- Rolled Oats: Make up the base of the pancake batter and give the pancakes structure. Old-fashioned rolled oats work best.
- Egg: Helps bind the ingredients together and gives the pancakes structure.
- Cocoa Powder: Gives the pancakes their chocolate flavor and color. Use unsweetened cocoa powder.
- Maple Syrup: Adds a little extra sweetness to balance the bitterness of the cocoa powder.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Vanilla Extract: Adds extra flavor and complements the chocolate and banana.
- Salt: Balances the sweetness and enhances the chocolate flavor.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Rolled Oats: I recommend old-fashioned rolled oats for the most consistent texture. If you need these pancakes to be gluten-free, make sure to use certified gluten-free oats.
- Cocoa Powder: Use unsweetened natural cocoa powder. I would avoid sweetened cocoa mixes since they contain added sugar and other ingredients.
- Maple Syrup: You can replace the maple syrup with honey if serving to little ones over the age of 1.
- Chocolate Chips: For an extra chocolatey version, sprinkle a few mini chocolate chips onto each pancake immediately after adding the batter to the skillet.
Step-by-Step Instructions
STEP 1: Add the banana and egg to a high-powered blender, placing them closest to the blades. Then add the rolled oats, cocoa powder, maple syrup, baking powder, vanilla extract, and salt.
STEP 2: Blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed. The batter should be thick but still scoopable. If it seems too thick, blend in 1 tablespoon of milk/water.
STEP 3: Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
STEP 4: Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
STEP 5: Flip the pancakes and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Storage Instructions
Let the chocolate banana pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes to prevent them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.
Tips For Success
- Use a very ripe banana. The banana provides much of the sweetness in these pancakes, so use one with plenty of brown spots for the best flavor.
- Blend until completely smooth. Give the oats enough time to fully break down so the pancakes have a smooth, tender texture. The batter should be thick but still easy to scoop. If it becomes too thick, blend in 1 tablespoon of milk/ water.
- Cook over medium-low heat. The banana and maple syrup can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through.
- Don’t judge doneness by color alone. Since the batter is already brown from the cocoa powder, look for set edges and make sure the pancakes release easily from the skillet before flipping.
- If you’re adding chocolate chips, I suggest using mini chocolate chips and sprinkling them directly onto each pancake makes it easier to evenly distribute them throughout the batch.
More Chocolate Recipes You’ll Love
Mini Chocolate Banana Brownie Muffins
Chocolate Baked Oatmeal (With Zucchini)
Oatmeal Chocolate Pudding
Beet Chocolate Muffins
If you tried these Chocolate Banana Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chocolate Banana Pancakes
Ingredients
- 1 medium overripe banana
- ½ cup old fashioned rolled oats
- 1 large egg
- 1 tbsp maple syrup
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ⅛ tsp salt
Instructions
- Add the banana and egg to a high-powered blender, placing them closest to the blades. Then add the rolled oats, cocoa powder, maple syrup, baking powder, vanilla extract, and salt.
- Blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed. The batter should be thick but still scoopable. If it seems too thick, blend in 1 tablespoon of milk/water.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip the pancakes and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. The banana provides much of the sweetness in these pancakes, so use one with plenty of brown spots for the best flavor.
- Blend until completely smooth. Give the oats enough time to fully break down so the pancakes have a smooth, tender texture. The batter should be thick but still easy to scoop. If it becomes too thick, blend in 1 tablespoon of milk/ water.
- Cook over medium-low heat. The banana and maple syrup can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through.
- Don’t judge doneness by color alone. Since the batter is already brown from the cocoa powder, look for set edges and make sure the pancakes release easily from the skillet before flipping.
- If you’re adding chocolate chips, I suggest using mini chocolate chips and sprinkling them directly onto each pancake makes it easier to evenly distribute them throughout the batch.
These are great, quick and simple to make. I have recently found carob powder too so it is caffeine free which I used instead of cacao. Thanks for your amazing ideas!
I’m so glad to hear that and thank you for sharing that tip about the carob powder!😊
Both of my picky eaters loved these!
Thank you!
I’m so glad to hear that they enjoyed them!😊