Dessert

Banana Chocolate Pancakes Recipe

Bylilan Sage October 25, 2025October 25, 2025

Introduction

These Banana Chocolate Pancakes combine rich cocoa flavor with natural banana sweetness to create a delightful breakfast treat. Perfectly fluffy and quick to make, they’re sure to become a morning favorite for the whole family.

A tall stack of ten dark brown chocolate pancakes sits on a white plate, each pancake smooth and evenly cooked, with a rich chocolate glaze thickly poured over the top, slowly dripping down the sides. The top layer is decorated with fresh, plump blueberries scattered generously, along with three slices of banana, and sprinkled lightly with small white and beige seeds. More blueberries surround the base of the pancake stack on the plate. The background and surface have a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup cocoa powder
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large banana (mashed)
1 1/2 cups milk
2 large eggs
3 tablespoons butter (melted)
1 1/2 teaspoons vanilla extract

Instructions

Step 1: In a medium bowl, combine the cocoa powder, flour, sugar, baking powder, and salt. Set this dry mixture aside.
Step 2: In a large bowl, mash the banana with a fork. Add the milk, eggs, melted butter, and vanilla extract. Break up the eggs first, then mix everything together thoroughly.
Step 3: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; some lumps from the mashed banana are normal.
Step 4: Heat a non-stick griddle or large pan over medium-high heat. Grease the surface with butter or cooking spray. If using an electric griddle, set the temperature between 300°F and 350°F.
Step 5: Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for around 2 minutes until the edges look set and bubbles form on the surface.
Step 6: Flip the pancakes and cook for another minute on the other side. Avoid pressing down on the pancakes to keep them fluffy. Remove cooked pancakes and keep warm while you finish cooking the rest.
Step 7: Serve the pancakes warm with your favorite toppings and syrups.

Tips & Variations

For extra sweetness, add chocolate chips or a sprinkle of powdered sugar on top.
Substitute almond or oat milk for regular milk to make a dairy-free version.
If bananas aren’t ripe enough to mash easily, soften them in the microwave for 20 seconds.
Use coconut oil instead of butter for a subtle tropical twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave until heated through. For longer storage, freeze pancakes layered with parchment paper between them and thaw before reheating.

How to Serve

A stack of eight brown pancakes sits in the middle of a white plate, each layer fluffy with slightly crisp edges. On top is a thick layer of glossy, dark chocolate sauce that drips down the sides. Two light yellow banana slices rest on the chocolate, topped with plump, deep blue blueberries and sprinkled with small, pale seeds. More blueberries are scattered on the plate around the pancake stack. The dish is set against a white marbled surface, bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing for best results.

How do I keep the pancakes fluffy and not dense?

Be careful not to overmix the batter; stir just until combined. Also, avoid pressing down on the pancakes when cooking to maintain their light texture.