Banana Chocolate Chunk Pancakes
Description:
Start your morning on a sweet note with these Banana Chocolate Chunk Pancakes. This delicious recipe combines the rich flavor of ripe bananas with gooey chunks of chocolate, making it a crowd-pleasing breakfast or brunch treat. Whether you’re serving a large group or enjoying a quiet family breakfast, these pancakes are quick, easy, and full of tropical flavor. The perfect balance of sweetness and richness, these pancakes are sure to become a breakfast favorite!
Category: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Yield: 18 pancakes (serves 6-8 people)
Rating: 5/5 (2 reviews)
Calories per Serving: 170.6
Ingredients
| Ingredient | Quantity |
|---|---|
| Bananas | 1 ½ cups (about 3 ripe bananas) |
| Lemon juice | 2 tablespoons |
| Eggs | 2 large eggs |
| Sour cream | 2 tablespoons |
| Water | ¼ cup |
| All-purpose flour | 1 ½ cups |
| Dry buttermilk | ¾ cup |
| Granulated sugar | 1 ¼ tablespoons |
| Salt | 1 teaspoon |
| Baking powder | 1 ½ teaspoons |
| Baking soda | ¾ teaspoon |
| Chocolate chunks | 1 cup (or more for extra gooey pancakes) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 170.6 kcal |
| Fat | 7.2 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 26.9 mg |
| Sodium | 169 mg |
| Carbohydrates | 23.3 g |
| Fiber | 1.7 g |
| Sugar | 11.8 g |
| Protein | 3.5 g |
Instructions
-
Prepare the Wet Ingredients
In a large mixing bowl, mash the bananas with a fork until smooth. Add the lemon juice to prevent browning and stir until combined. Then, whisk in the eggs, sour cream, and water until the mixture is well-blended. -
Prepare the Dry Ingredients
In a separate small bowl, mix together the flour, dry buttermilk, sugar, salt, baking powder, and baking soda. Whisk these dry ingredients until evenly distributed. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the banana mixture. Stir gently just until the batter comes together. Be careful not to over-mix, as this can lead to dense pancakes. -
Cook the Pancakes
Heat a skillet or griddle over medium-high heat. To test if it’s ready, drop a small amount of water onto the surface. If the water dances, the griddle is hot enough. Lightly grease the skillet with butter or oil. -
Shape the Pancakes
Using a ¼-cup measuring spoon or ladle, pour 2-3 tablespoons of batter onto the skillet for each pancake. Spread the batter slightly into a circle if necessary. -
Add the Chocolate
As soon as you notice small bubbles starting to form on the surface of each pancake, sprinkle about 4-6 chocolate chunks onto the batter. This ensures that the chocolate melts beautifully into the pancakes. -
Flip and Cook
Carefully flip the pancakes once the edges appear set and the bottom is lightly golden brown. Cook for another 1-2 minutes, or until the bottom is golden and the pancake is cooked through. -
Serve
Stack your fluffy banana-chocolate pancakes on a plate and serve immediately while they’re still warm. Top with syrup, fresh fruit, or additional chocolate chunks for an extra indulgent breakfast.
Tips for Perfect Pancakes:
- Banana Ripe-ness: Choose overripe bananas for the best flavor and sweetness. The riper the banana, the sweeter and more flavorful your pancakes will be.
- Chocolate Variations: If you’re a chocolate lover, feel free to use dark chocolate, milk chocolate, or even white chocolate chunks for variety.
- Keep Pancakes Warm: To serve a large group, keep the pancakes warm in the oven at 200°F while you cook the rest of the batch.
Why You’ll Love This Recipe:
- Quick & Easy: This recipe comes together in under 30 minutes, making it a perfect option for busy mornings or weekend brunches.
- Tropical Twist: The bananas add a tropical flair, and the chocolate chunks melt into the pancakes for a decadent bite.
- Crowd-Pleasing: With 18 pancakes in a batch, this recipe is great for family breakfasts, brunches with friends, or gatherings with large groups.
Enjoy your Banana Chocolate Chunk Pancakes from Love With Recipes!
