Banana Chocolate Chunk Pancakes Waffles
Elevate your breakfast game with these irresistibly fluffy Banana Chocolate Chunk Pancakes Waffles, the ultimate hybrid recipe that combines the best of both worlds. Packed with the natural sweetness of ripe bananas and pockets of melty semisweet chocolate chunks, this recipe delivers a perfect balance of indulgence and comfort. Whether you pour the batter into your waffle iron for crispy, golden edges or prefer soft, stackable pancakes cooked on a griddle, this versatile dish is easy to make and ready in just 30 minutes. Made with buttermilk for a tender texture and subtly sweetened with a touch of sugar, these pancakes waffles are perfect for weekend brunch or a cozy morning treat. Serve them hot with extra banana slices, a drizzle of maple syrup, or your favorite toppings for a breakfast that feels like dessert!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1.25 cups buttermilk
- 2 ripe bananas, mashed
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoons vanilla extract
- 0.75 cups semisweet chocolate chunks
- nonstick cooking spray or additional butter for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, mash the ripe bananas with a fork until smooth. Add the buttermilk, egg, melted butter, and vanilla extract. Whisk until the wet ingredients are fully combined.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are okay.
Fold in the chocolate chunks using a spatula, ensuring they are evenly distributed in the batter.
Preheat your waffle iron according to the manufacturer's instructions, or heat a nonstick skillet or griddle over medium heat for pancakes. If using a skillet, lightly grease with nonstick spray or a small amount of butter.
For waffles: Pour the batter into the preheated waffle iron, spreading it evenly. Cook according to your waffle iron's settings until golden brown and crisp. For pancakes: Scoop about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for an additional 1-2 minutes until golden brown.
Repeat the cooking process with the remaining batter, greasing the waffle iron or skillet as needed between batches.
Serve the pancakes waffles warm, topped with additional banana slices, chocolate chunks, syrup, or your favorite toppings as desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 33.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
