Light, fluffy, decadent and delicious. These Chocolate Chip Banana Pancakes with Maple Pecan Butter are the best way to start your day!
I mean seriously, who wouldn’t want these for breakfast? Or at any other time of the day!
Everyone knows that chocolate chip and bananas are perfect together, but the maple pecan butter brings this dish to heavenly status!
It also gives it a gourmet and restaurant quality vibe, making it special enough to serve during the holidays or special occasions.
Chocolate Chip Banana Pancakes with Maple Pecan Butter
At home everyone loves these pancakes and we actually fight over the maple pecan butter! It’s so good! You can make the maple pecan butter a day ahead if you want and have it ready in the refrigerator. It will keep refrigerated for a couple of days and in the freezer for up to a month. Use this delicious butter to top regular or buttermilk pancakes and French toast.
- Looking for another amazing breakfast idea? This Potato and Chorizo Hash is amazing!!!
- When making pancakes, I clean my griddle with paper towels after cooking every batch. This helps remove the brown butter solids left on your surface.
- Do you want to make this a true holiday party dish? Top it with big dollop of whip cream! Make your homemade whip cream with very little sugar to balance the flavors well. It’s breakfast, not dessert after all!
Recipe inspired by Ina Garten’s Banana Sour Cream Pancakes.
PIN IT FOR LATER