Why You’ll Love This Double Chocolate Banana Pancakes
- They’re secretly wholesome. Thanks to the mashed banana, you can use less added sugar than a standard pancake recipe. You get all that natural sweetness and moisture, which means you’re starting your day with a bit of fruit power tucked inside a chocolatey dream.
- The texture is absolutely perfect. We’re talking a tender, fluffy crumb that just melts in your mouth. The bananas ensure they stay wonderfully moist, while the double hit of cocoa powder and chocolate chips provides little bursts of pure joy in every single bite.
- They’re a fantastic way to reduce food waste. You know those bananas that have gone a little too brown and speckled? This is their glorious destiny. The riper they are, the sweeter and more flavorful your pancakes will be. It’s a win-win.
- They feel like a decadent dessert for breakfast. Let’s be real—sometimes you just need a little chocolate to kick things off right. These pancakes deliver that restaurant-quality indulgence, but from the comfort of your own kitchen and pajamas.
Ingredients & Tools
- 2 large, very ripe bananas (the blacker, the better!)
- 1 large egg
- 240 ml milk (any kind you like)
- 2 tbsp melted butter or neutral oil, plus more for cooking
- 1 tsp pure vanilla extract
- 150 g all-purpose flour
- 30 g unsweetened cocoa powder (Dutch-processed is lovely here)
- 2 tbsp brown sugar or coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 100 g dark or semi-sweet chocolate chips
Tools: A large mixing bowl, a smaller bowl, a whisk, a fork or potato masher for the bananas, a ladle or 1/4 cup measure, and a good non-stick skillet or griddle.
The real stars here are, without a doubt, the bananas and the cocoa. Using the ripest bananas you can find is non-negotiable for the best flavor and sweetness. And for the cocoa, don’t skimp—use a good quality one because that deep, chocolatey base is what makes these pancakes so incredible.
Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Banana Ripeness is Key. I know I’ve said it, but it’s worth repeating. If your bananas aren’t covered in brown spots, they won’t mash as easily or sweeten the batter as effectively. If you’re in a pinch, you can roast unripe bananas in a 180°C oven for 15-20 minutes until blackened to mimic the effect.
- Don’t Overmix the Batter. This is the golden rule of pancake making. A few lumps are absolutely fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and will result in tough, chewy pancakes instead of light, fluffy clouds.
- Why both baking powder AND soda? The baking powder provides the main lift for fluffiness, while the baking soda reacts with the acidic components in the banana and buttermilk (if using) for an extra boost. This combo gives us that perfect, airy texture.
- Test Your Skillet’s Heat. The perfect pancake cooking surface is medium heat. Too hot, and the outside burns before the inside cooks. Too low, and they’ll be pale and greasy. A flick of water should sizzle and evaporate quickly on the surface when it’s ready.
How to Make Double Chocolate Banana Pancakes
Step 1: The Wet Team. In your larger mixing bowl, take those very ripe bananas and mash them thoroughly with a fork until they’re basically a smooth paste. A few small lumps are okay, but you want most of it broken down. To this, add the egg, milk, melted butter (or oil), and vanilla extract. Whisk everything together until it’s well combined and you have a homogenous, slightly thick liquid. You’ll notice the lovely pale yellow color from the egg and banana.
Step 2: The Dry Team. In the smaller bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. This is a crucial step—it ensures the leavening agents are evenly distributed throughout the flour so every pancake rises uniformly. As you whisk, you’ll get a whiff of that intense, rich cocoa aroma. It’s a good sign.
Step 3: The Gentle Merge. Now, pour the dry ingredients into the wet ingredients. Take your whisk and gently fold them together. I mean it—be gentle! Stir just until the last streaks of flour disappear. The batter will be thick and might even seem a little lumpy. That is exactly what you want. Now, fold in the chocolate chips with just one or two stirs to distribute them.
Step 4: The Rest. This is a little pro-tip: let the batter sit for about 5 minutes on the counter. This allows the flour to hydrate fully and the baking powder to start activating. You’ll see the batter puff up slightly and become airier. Meanwhile, preheat your skillet or griddle over medium heat.
Step 5: Cooking Time. Add a small pat of butter or a drizzle of oil to your hot skillet and swirl it around. Use a ladle or 1/4 cup measure to pour the batter onto the skillet. You’ll see the batter is quite thick—it should spread slowly into a circle. Cook for about 2-3 minutes. You’ll know it’s time to flip when bubbles form on the surface and the edges look set and slightly dry.
Step 6: The Flip. Slide your spatula underneath and confidently flip the pancake. The second side cooks faster, usually about 1-2 minutes. It should be a lovely golden brown (as much as you can tell under the chocolate hue!). You can peek to check. The pancake should feel springy to the touch when pressed gently in the center.
Step 7: Keep Them Warm. As you cook the rest of the batch, place the finished pancakes on a wire rack set over a baking sheet in a low oven (about 100°C). This keeps them warm and, crucially, prevents the bottoms from getting soggy—a trick that makes all the difference when serving a stack.
Serving Suggestions
Complementary Dishes
- Crispy Bacon or Turkey Bacon — The salty, smoky crunch is a phenomenal contrast to the sweet, rich chocolate. It’s that classic sweet-and-salty combo that just works on a deep, spiritual level.
- Fresh Berry Compote — A quick simmer of raspberries or strawberries with a touch of maple syrup cuts through the richness beautifully. The bright, tart berries are a perfect foil for the deep chocolate flavor.
- Greek Yogurt or Skyr — A dollop of thick, tangy yogurt on the side adds a protein boost and a refreshing creaminess that balances the decadence of the pancakes perfectly.
Drinks
- Cold Glass of Milk — It’s a classic for a reason. There’s nothing quite like a cold sip of milk between bites of warm, chocolatey pancake. It’s pure comfort.
- Strong Black Coffee — The bitterness of a good brew complements the sweetness of the pancakes and bananas, waking up your palate with each sip and bite.
- Hot Chocolate (for the ultimate indulgence) — Go all in on the chocolate theme! A rich, not-too-sweet hot chocolate turns this breakfast into a truly celebratory feast.
Something Sweet
- Maple Syrup or Honey — A generous drizzle is a must. The liquid sweetness seeps into all the nooks and crannies, making each bite even more moist and delicious.
- Whipped Cream or Coconut Cream — For a truly dessert-like experience, a fluffy cloud of whipped cream on top is just glorious. It adds a light, airy texture that’s simply irresistible.
- A Dusting of Icing Sugar — It looks beautiful and adds a subtle, extra layer of sweetness. It’s the final touch that makes the stack look like it came straight from a café.
Top Mistakes to Avoid
- Mistake: Using under-ripe bananas. They won’t mash well and lack the necessary sweetness and flavor. Your pancakes will taste bland and you’ll miss out on that beautiful banana essence that makes these so special.
- Mistake: Overmixing the batter into a smooth paste. I’ve messed this up before too, thinking I was being thorough. It’s the fastest way to get flat, rubbery pancakes. Remember, lumpy batter is happy batter.
- Mistake> Flipping the pancakes too early. If you try to flip before the bubbles have formed and popped on the surface, the pancake will likely tear because the bottom hasn’t set enough. Patience is a virtue here.
- Mistake: Pressing down on the pancakes with the spatula after flipping. This squeezes out all the lovely air pockets you worked so hard to create! Just let them be—they’ll cook through perfectly on their own.
Expert Tips
- Tip: Make a “test” pancake first. Use a small amount of batter for your first pancake to test the heat of your skillet. This way, you can adjust the temperature up or down without wasting a lot of batter, ensuring the rest of the batch is perfect.
- Tip: For extra fluffy pancakes, separate the egg. Whisk the egg white until soft peaks form, then fold it into the finished batter at the very end. This incorporates more air, leading to an incredibly light and airy texture.
- Tip: Keep your chocolate chips from sinking. Toss the chocolate chips in a teaspoon of the flour mixture before folding them in. The light coating helps suspend them in the batter so they don’t all fall to the bottom.
- Tip: Make a big batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in a toaster for a quick and delicious weekday breakfast.
FAQs
Can I make this batter the night before?
I wouldn’t recommend it, honestly. The baking powder will lose its potency overnight, resulting in much denser, flatter pancakes. The best approach is to mix your dry ingredients and wet ingredients in separate bowls the night before. In the morning, just combine them and cook—it’s almost as fast and guarantees fluffy results.
Can I make these gluten-free?
Absolutely! A 1:1 gluten-free flour blend works wonderfully here. Just make sure the blend contains xanthan gum, which helps mimic the structure that gluten provides. The texture might be a tad more delicate, but they’ll be just as delicious and chocolatey.
My pancakes are burning on the outside but raw inside. What’s happening?
This is a classic sign that your heat is too high. The outside cooks too quickly, locking in the heat before the middle has a chance to set. The fix is simple: reduce the heat to medium-low. It might take a minute or two longer per side, but the result will be a perfectly cooked pancake from edge to center.
Can I use melted chocolate instead of cocoa powder?
Not as a direct substitute, no. Cocoa powder provides that deep chocolate flavor without adding extra fat and sugar that would throw off the liquid-to-dry ratio. If you want an even more intense chocolate hit, you could add an extra tablespoon of cocoa powder, but replacing it would require a complete recipe redesign.
What’s the best way to reheat leftover pancakes?
The toaster is your best friend here! It re-crisps the exterior and warms the inside perfectly. Avoid the microwave if you can, as it tends to make them soft and soggy. If you must use a microwave, do it in short bursts and place a paper towel underneath to absorb moisture.
Double Chocolate Banana Pancakes
Whip up the fluffiest Double Chocolate Banana Pancakes! This easy recipe uses ripe bananas for natural sweetness & a perfect texture. Your new weekend breakfast ritual awaits!
Ingredients
Ingredients
-
2 large, very ripe bananas (the blacker, the better!)
-
1 large egg
-
240 ml milk (any kind you like)
-
2 tbsp melted butter or neutral oil (plus more for cooking)
-
1 tsp pure vanilla extract
-
150 g all-purpose flour
-
30 g unsweetened cocoa powder (Dutch-processed is lovely here)
-
2 tbsp brown sugar or coconut sugar
-
2 tsp baking powder
-
0.5 tsp baking soda
-
0.25 tsp fine sea salt
-
100 g dark or semi-sweet chocolate chips
Instructions
-
The Wet Team. In your larger mixing bowl, take those very ripe bananas and mash them thoroughly with a fork until they're basically a smooth paste. A few small lumps are okay, but you want most of it broken down. To this, add the egg, milk, melted butter (or oil), and vanilla extract. Whisk everything together until it's well combined and you have a homogenous, slightly thick liquid. You'll notice the lovely pale yellow color from the egg and banana.01
-
The Dry Team. In the smaller bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. This is a crucial step—it ensures the leavening agents are evenly distributed throughout the flour so every pancake rises uniformly. As you whisk, you'll get a whiff of that intense, rich cocoa aroma. It's a good sign.02
-
The Gentle Merge. Now, pour the dry ingredients into the wet ingredients. Take your whisk and gently fold them together. I mean it—be gentle! Stir just until the last streaks of flour disappear. The batter will be thick and might even seem a little lumpy. That is exactly what you want. Now, fold in the chocolate chips with just one or two stirs to distribute them.03
-
The Rest. This is a little pro-tip: let the batter sit for about 5 minutes on the counter. This allows the flour to hydrate fully and the baking powder to start activating. You'll see the batter puff up slightly and become airier. Meanwhile, preheat your skillet or griddle over medium heat.04
-
Cooking Time. Add a small pat of butter or a drizzle of oil to your hot skillet and swirl it around. Use a ladle or 1/4 cup measure to pour the batter onto the skillet. You'll see the batter is quite thick—it should spread slowly into a circle. Cook for about 2-3 minutes. You'll know it's time to flip when bubbles form on the surface and the edges look set and slightly dry.05
-
The Flip. Slide your spatula underneath and confidently flip the pancake. The second side cooks faster, usually about 1-2 minutes. It should be a lovely golden brown (as much as you can tell under the chocolate hue!). You can peek to check. The pancake should feel springy to the touch when pressed gently in the center.06
-
Keep Them Warm. As you cook the rest of the batch, place the finished pancakes on a wire rack set over a baking sheet in a low oven (about 100°C). This keeps them warm and, crucially, prevents the bottoms from getting soggy—a trick that makes all the difference when serving a stack.07
