Easy Chocolate Banana Pancakes

Why You’ll Love These Chocolate Banana Pancakes

Naturally Sweet and Wholesome

One of the biggest reasons to love these chocolate banana pancakes is their natural sweetness. Thanks to ripe bananas and a touch of raw cocoa, there's no need for added sugar, making them perfectly safe and nourishing for babies and toddlers. They're full of flavour, yet gentle on little tummies, which means even the smallest family members can enjoy them from their very first bites.

Soft and Easy to Eat for All Ages

The texture of these pancakes is soft and fluffy, making them ideal for baby-led weaning, toddler finger foods, or a laid-back family breakfast. They're easy for babies to gum and toddlers to self-feed, and just as satisfying for older kids and adults. Whether you cut them into strips, stack them high, or pop them in a lunchbox, they’re always easy to enjoy.

One-Bowl Simplicity

These pancakes are as easy to make as they are to love. With just one bowl and a handful of simple ingredients — banana, yoghurt, egg, flour, and cocoa — they come together quickly, with minimal cleanup. That’s a big win for busy parents juggling mealtime and little ones, especially on those early mornings.

Versatile for Any Mealtime

Whether it’s a quick weekday breakfast, a toddler snack, or even part of a playful family brunch, these chocolate banana pancakes fit the moment. They reheat beautifully, freeze well, and can be dressed up with yoghurt, fruit purée, or nut butter depending on who’s eating. Their versatility makes them a family kitchen staple.

Nutrient-Rich and Balanced

These pancakes aren’t just tasty — they’re packed with nourishing ingredients. The bananas bring potassium and fibre, the yoghurt adds protein and healthy fats, and the egg offers an extra protein boost. Add in the antioxidants from raw cocoa powder, and you’ve got a balanced, nutrient-rich meal that supports growing babies and active toddlers, while still being something everyone looks forward to eating.

Ingredients

• 2 ripe medium-to-large bananas 
• 2 tablespoons plain or Greek yoghurt
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup plain flour 
• 1 teaspoon baking powder 
• 1 tablespoon raw cocoa powder 

Instructions

1. Mash the bananas: Start by peeling and mashing the bananas in a medium mixing bowl. You want them smooth, but a few small lumps are fine — they add texture and natural sweetness.

2. Add wet ingredients: Spoon in the yoghurt, crack in the egg, and add the vanilla extract. Whisk it all together until well combined and creamy.

3. Add dry ingredients: Sprinkle in the flour, baking powder, and cocoa powder. Gently stir the mixture just until everything is combined — try not to overmix; this helps keep the pancakes light and fluffy.

4. Cook the pancakes: Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease with a little butter, coconut oil, or a spray of oil if needed.

Drop small spoonfuls (about 2 tablespoons per pancake) into the pan. Cook for about 2–3 minutes on one side, or until bubbles form on the surface and the edges start to look set. Flip and cook for another 1–2 minutes on the other side until golden and cooked through.

5. Serve and enjoy: Let the pancakes cool slightly before serving to babies or toddlers. Serve as-is, or top with a dollop of yoghurt, some fruit slices, or a drizzle of nut butter.

Tips For Success

Get Those Bananas Super Ripe

The key to flavour-packed, naturally sweet chocolate banana pancakes lies in the bananas. The riper they are, the better. Look for bananas with plenty of brown spots — they mash easily and bring out a rich, caramel-like sweetness. This is especially helpful if you're making these pancakes for babies or toddlers, as you won’t need any added sugar.

Don’t Overmix the Batter

Once you stir in the flour, baking powder, and cocoa powder, mix gently until everything is just combined. Overmixing can make your pancakes dense and chewy instead of light and fluffy. A few lumps in the batter are totally fine! That little bit of texture helps keep the pancakes tender and soft.

Keep the Heat Low and Steady

When cooking pancakes, it's best to cook them on medium-low heat. High heat might burn the outsides while leaving the centres undercooked. A steady, gentle heat lets them cook through evenly, giving you golden, fluffy chocolate banana pancakes every time.

Let Them Cool Before Serving to Babies

This might sound obvious, but it’s easy to forget when everyone’s hungry! Let the pancakes cool down to a safe temperature before serving to babies and toddlers. These chocolate banana pancakes are soft and easy to gum, even for little ones without teeth, but cooling them a bit keeps things safe and enjoyable.

Make Extra — They Freeze Beautifully

One of the best things about these family-friendly pancakes is how well they freeze. Once they’re cool, pop them into a freezer-safe container or bag with baking paper between the layers. Then just reheat in the microwave or toaster for a quick and wholesome breakfast. Perfect for busy mornings with little ones!

Ingredients, Substitutions, and Additions

Swap the Flour for Extra Nutrition or Allergy Needs

If you're looking to boost the nutritional value of your pancakes, you can swap the plain flour for whole wheat flour or spelt flour, which both add extra fibre and a nuttier flavour. For a gluten-free option that's still great for toddlers and babies, oat flour works beautifully — you can even make it at home by blending rolled oats until fine. Just keep in mind that these flours may change the texture slightly, but they'll still taste amazing.

Make It Dairy-Free Without Compromising Creaminess

If your little one has a dairy allergy or you're following a dairy-free diet, you can easily replace the yoghurt with a plant-based alternative. Coconut yoghurt gives a lovely hint of natural sweetness, while almond or soy yoghurt also works well. These dairy-free swaps keep the pancakes creamy and moist, without losing that soft, baby-friendly texture.

Egg-Free? No Problem!

For families avoiding eggs, you can still enjoy these chocolate banana pancakes. A simple flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and left to sit for a few minutes) works as a great substitute. It binds everything together and keeps the batter soft and fluffy, still perfect for toddlers and babies.

Cocoa Powder or Cacao — Both Work!

If you don’t have raw cocoa powder on hand, unsweetened cacao powder is a fine replacement. Both add that rich chocolate flavour without any added sugar. For little ones, it’s important to stick with unsweetened versions so the pancakes stay suitable for babies. And don’t worry — even with no added sugar, the bananas keep everything naturally sweet and delicious.

Boost the Flavour with Gentle Additions

You can gently mix in a pinch of cinnamon or a tiny sprinkle of nutmeg. These warm spices pair beautifully with banana and chocolate and can make the pancakes even more comforting and flavourful, without overwhelming baby's tastebuds.

Sneak In Some Veggies (Yes, Really!)

If you want to sneak in some extra nutrition without the kids noticing, try incorporating a couple of tablespoons of finely grated zucchini or carrot. These blend right into the batter and add moisture without affecting the taste. It's a great way to pack in more veggies, especially if you have picky toddlers.

Serving Suggestions

Soft and Simple for Babies

For babies just starting solids or following baby-led weaning, these chocolate banana pancakes are a dream. They're naturally soft, easy to chew, and perfectly sized for little hands. You can slice them into long, finger-sized strips for early self-feeders or cut them into tiny bite-sized pieces if your baby is more comfortable with smaller portions. The gentle sweetness from the ripe banana and cocoa means there's no need for any added sugar — just wholesome, familiar flavours that babies love.

For added nourishment, top with a small spoonful of full-fat plain yoghurt — it’s creamy, mild, and full of healthy fats. Dairy-free? Unsweetened coconut or oat yoghurt works well too.

You can also add a smooth fruit purée, like blended pear, apple, or berries. It adds natural sweetness and moisture, making these pancakes even easier for little ones to enjoy. Simple, nutritious, and baby-approved!

Toppings for Toddlers to Explore

As your baby grows into a toddler and starts enjoying more variety and independence, you can offer a few extra topping options. A mix of yoghurt and mashed berries makes a fun and colourful swirl that toddlers love. Some finely chopped soft fruits like strawberries, mango, or kiwi on the side encourage self-feeding and give a nice mix of flavours alongside the pancakes. Toddlers love having choices, and even a little independence can make breakfast more exciting.

Family-Friendly Extras for Older Kids and Adults

Of course, for the rest of the family, you can go a little bolder. Add a generous dollop of Greek yoghurt, sliced bananas or berries, and maybe a drizzle of nut butter or maple syrup for the grown-ups. These additions take the same chocolate banana pancake base and dress it up in a way that’s satisfying for everyone at the table.

How to store

Cool Before You Store

Once you’ve finished cooking your batch of chocolate banana pancakes, the first step is to let them cool completely. This helps prevent condensation, which can make them soggy in storage. Whether you're making these pancakes for babies, toddlers, or the whole family, giving them a little time to cool makes all the difference in keeping the texture just right.

Short-Term Storage: Perfect for Busy Weekdays

If you’re planning to use the pancakes within a few days, store them in an airtight container in the fridge. They’ll stay fresh for up to three days. This is ideal for quick toddler breakfasts, baby-led weaning meals, or family snacks. You can reheat them gently in the microwave or a toaster on low heat — they’ll come out soft and ready to enjoy all over again.

Freezer-Friendly for Extra Convenience

These chocolate banana pancakes freeze wonderfully, making them a great make-ahead option for busy families. To freeze, lay the pancakes out in a single layer on a tray and freeze until firm. Then transfer to a freezer-safe bag or container. They’ll keep well for up to two months. When you need them, just pop a few in the microwave or toaster straight from frozen — no thawing needed.

Just as Good the Second Time

Whether you’re storing for the short term or freezing for later, these chocolate banana pancakes reheat beautifully. They stay soft and naturally sweet, making them just as baby- and toddler-friendly the second time around. With a batch ready in the fridge or freezer, you’ll always have a nourishing option on hand, perfect for busy mornings or fuss-free snacks.

Equipment

• Mixing bowl
• Skillet
• Airtight Container

Nutrition

Suitable for 6 months +

Estimated nutrition per serving (approximate, based on 4 small pancakes per batch):

• Calories: 150–180 (depends on banana size and yoghurt type)
• Protein: 4–5g (from egg and yoghurt)
• Healthy Fats: 4–6g (mostly from egg and yoghurt)
• Carbohydrates: 25–28g (from banana, flour, and yoghurt)
• Fiber: 3–4g (from banana and cocoa powder)
• Vitamin C: from ripe bananas
• Calcium: from yoghurt and baking powder
• Iron: from cocoa powder and egg yolk
• Omega-3s: not present unless flax or chia is added (optional)

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.