These pancakes are the kind of breakfast that makes the whole day feel like a treat. Malted milk powder adds a toasty, almost cookie-like depth, the bananas keep the batter moist and tender, and the chocolate chips give pockets of melty richness. They’re surprisingly manageable to make, even midweek, if you follow a few straightforward steps.

I make a batch on Sunday mornings when I want something comforting that still feels a little special. The recipe separates eggs so the whites can be whipped — that’s the trick that keeps the pancakes light without relying on a thin batter. If you like pancakes with texture and personality, these deliver: slightly crisp edges, tender centers, and that pleasant malt note running through every bite.

Keep your mise en place simple: separate the eggs, have your bananas sliced and coated in the dry mix, and keep a pat of butter by the pan. The directions below are practical and exact; follow them in order and you’ll end up with warm stacks to share—or not.

What Goes Into Malted Chocolate Chip Banana Pancakes

Ingredients

3 large eggs, at room temperature and separated — yolks enrich the batter; whites are whipped to add lift and lightness.
1 cup whole milk Greek yogurt — gives tang, moisture, and structure; look for full-fat for best texture.
4 tablespoons whole milk — thins the yogurt slightly so the batter is spreadable.
2 1/2 tablespoons sugar — balances the malt and banana; not overly sweet so the chocolate chips stand out.
1/2 teaspoon salt — enhances flavor and balances sweetness.
1 teaspoon vanilla extract — adds aromatic depth; quality vanilla makes a difference.
2 teaspoons baking powder — provides additional lift alongside the whipped egg whites.
1 cup all-purpose flour — the base of the batter; measure by spooning into the cup and leveling for accuracy.
1/3 cup malted milk powder — the signature flavor; adds malt sweetness and a faint toasty note.
1 cup bananas, sliced (about 1 large or 2 small bananas) — ripe for sweetness and moisture; slice evenly so they disperse through the batter.
1 cup semi-sweet chocolate chips — provide melty pockets of chocolate without overwhelming the malt and banana.
4 tablespoons butter, for the pan — use to coat the skillet; adds flavor and helps create golden edges.

Cook Malted Chocolate Chip Banana Pancakes Like This

Ensure the 3 large eggs are at room temperature and separate them: place the yolks in a large bowl and the whites in a clean bowl.
Whisk together the egg yolks, 1 cup Greek yogurt, 4 tablespoons whole milk, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 2 teaspoons baking powder in the large bowl with the yolks until smooth.
In a separate large bowl combine 1 cup all-purpose flour and 1/3 cup malted milk powder. Add 1 cup sliced bananas and 1 cup semi-sweet chocolate chips and toss to coat the banana slices evenly with the dry mixture.
Add the flour/banana/chocolate mixture to the yogurt mixture and stir just until combined. Do not overmix; the batter will be thick and may still have some lumps.
Using a handheld mixer or the whisk attachment of a stand mixer, beat the reserved egg whites until they hold soft peaks.
Gently fold the beaten egg whites into the batter with a rubber spatula, in two additions if desired, folding just until no large streaks of white remain.
Heat a large skillet over medium heat. Melt some of the 4 tablespoons of butter in the skillet to coat the surface; add additional butter from the 4 tablespoons as needed between batches to prevent sticking.
Spoon or ladle about 1/3-cup portions of batter into the skillet, leaving space between pancakes so they don’t run together. Cook until the edges begin to brown and the tops form bubbles.
Flip the pancakes and cook the second side for 1–2 minutes, until golden and cooked through. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more butter as needed.
Serve the pancakes immediately with your preferred toppings.

The Upside of Malted Chocolate Chip Banana Pancakes

These pancakes hit several simple pleasures at once: comfort, texture, and layered flavor. Malt powder adds a nostalgic, almost biscuit-like sweetness that pairs beautifully with banana. The whipped egg whites lighten the batter so the pancakes aren’t dense despite the yogurt and banana. Chocolate chips give each bite a moment of gooey richness.

They’re forgiving. The batter is thick, so small variations in the banana ripeness or the skillet temperature won’t wreck the final result. Plus, the method separates steps into intuitive chunks—whisk yolks, toss bananas, whip whites—so you can focus on one task at a time and keep a tidy kitchen.

International Equivalents

Pancakes appear around the world in many forms, and this recipe sits somewhere between American breakfast pancakes and richer, malted crêpe-like pancakes. You won’t find a direct global equivalent because of the malted milk powder element, but similar ideas include:

British tea cakes and malted milk biscuits share the same toasty, slightly sweet malt profile.
French crêpes (thin pancakes) with banana and chocolate are a closer textural cousin if you simply thin the batter and cook in less butter.
American-style pancakes often use buttermilk; here Greek yogurt plays a role similar to buttermilk for tang and structure.

Recommended Tools

Must-have

Large nonstick or well-seasoned skillet — provides even heat and helps create golden edges.
Mixing bowls — one for yolks and wet ingredients, one for dry; a third clean bowl for whites.
Handheld mixer or stand mixer with whisk attachment — necessary to get the egg whites to soft peaks quickly and reliably.
Rubber spatula — gentle folding without deflating the batter.
Ladle or 1/3-cup measure — for consistent pancake sizes and even cooking.

Nice-to-have

Cooling rack and oven set to low — keeps pancakes warm and preserves texture while you finish the batch.
Instant-read thermometer — helpful if you want to monitor pan surface temperature for repeatable results.

Mistakes That Ruin Malted Chocolate Chip Banana Pancakes

Overmixing the batter — will develop gluten and produce tougher pancakes. Stop when just combined.
Folding egg whites aggressively — that knocks out air and yields denser pancakes. Fold gently until streaks disappear.
Using cold eggs — egg whites don’t whip as well; room temperature eggs give better volume.
Pan too hot or too cool — too hot burns the exterior before the center cooks; too cool makes them pale and dense. Medium heat is the sweet spot.
Skipping the butter between batches — pancakes can stick and tear if the skillet surface gets dry.

Variations for Dietary Needs

Dietary swaps are straightforward here, but they’ll change texture and flavor. A few practical options:

To make them dairy-free, swap Greek yogurt for a thick dairy-free yogurt and use a plant-based milk instead of whole milk; use a dairy-free butter alternative in the pan.
For a lower-sugar version, reduce or omit the added sugar and use dark chocolate chips or chopped bittersweet chocolate sparingly.
To make them gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum for structure.

When you swap ingredients, keep an eye on batter consistency—some substitutes will thin or thicken the batter and may change cook time slightly.

Chef’s Notes

Use ripe bananas for sweetness and extra moisture; they also mash or slice cleanly without breaking apart. Tossing the sliced bananas and chocolate chips in the dry flour and malt mix keeps them from sinking and helps distribute them evenly through the batter.

Butter in the pan adds flavor and helps create a golden crust. If you prefer a neutral fat, use a light oil, but the flavor will be different. If cooking multiple batches, maintain medium heat and add small bits of butter between batches to keep the surface coated.

Make-Ahead & Storage

Cooked pancakes: Let them cool in a single layer, then stack with sheets of parchment between layers to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in a toaster oven to help preserve the edges.

Batter: Because this batter contains whipped egg whites, it’s best used immediately. You can mix the yolk-based batter and refrigerate it for a short time (a few hours) before folding in whipped whites, but avoid making the full folded batter far in advance — the lift will diminish.

Serve & Enjoy

Serve these pancakes warm with a pat of butter and a dusting of powdered sugar or a drizzle of maple syrup. Fresh banana slices, extra chocolate chips, or a spoonful of Greek yogurt on the side make attractive additions. For a brunch crowd, stack and top with sliced banana, a scattering of chocolate, and a drizzle of warmed syrup.

They’re excellent with coffee or a tall glass of milk. Eat them right away for the best contrast of warm pancake and melty chocolate. Leftovers are still very good — just reheat gently to keep the edges from going leathery.

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