Chocolate Banana Pancakes
Turn your mornings into a decadent treat with these irresistible Chocolate Banana Pancakes! Fluffy, rich, and brimming with the natural sweetness of ripe bananas and a hint of cocoa, these pancakes are perfect for breakfast or brunch indulgence. The batter is made with a blend of pantry staples like all-purpose flour, unsweetened cocoa, and a touch of granulated sugar, while melted butter and vanilla extract elevate the flavor. Generously dotted with chocolate chips for gooey bursts of chocolate in every bite, these pancakes cook up beautifully golden and soft on a nonstick skillet. Ready in under 30 minutes and easy to customize with toppings like banana slices or syrup, these pancakes are a family favorite that feels like a special occasion every time. Ideal for chocolate lovers and perfect for using up ripe bananas, this recipe is a must-try for your next lazy weekend morning.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 large ripe banana
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 0.25 cup chocolate chips
- 1 teaspoon nonstick cooking spray or butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, and salt.
In a separate bowl, mash the ripe banana using a fork until smooth.
Add the milk, egg, melted butter, and vanilla extract to the mashed banana and whisk until combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the chocolate chips into the batter with a spatula.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with nonstick cooking spray or butter.
Scoop approximately 1/4 cup of batter for each pancake onto the hot skillet. Spread gently into a circular shape if needed.
Cook for 2-3 minutes, or until small bubbles form on the surface of the pancake and the edges look set. Flip carefully with a spatula and cook for an additional 2 minutes, or until both sides are cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the pancakes warm, topped with additional banana slices, chocolate chips, or syrup if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 308 mg | 7% | |
*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.
