Last updated on September 27th, 2017 at 05:44 pm
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.
Kathy’s Notes
- Looking for other amazing breakfast ideas?
Potato and Chorizo Hash
Baked Cinnamon French Toast Muffins
Double Chocolate Waffles A La Mode
Asparagus Frittata
Cream Cheese Stuffed Pumpkin French Toast - 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.
Chocolate Chip Banana Pancakes with Maple Pecan Butter
Ingredients
For the Pancakes
- 1 ½ cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 ½ teaspoon kosher salt
- ½ cup sour cream
- ¾ cup plus 2 tablespoons milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed plus banana slices for serving
- ½ cup semisweet chocolate chips
For the Maple Pecan Butter
- 12 tablespoons unsalted butter, at room temperature
- ¼ pecans, toasted and finely chopped
- 3 tablespoons pure maple syrup
- 1/8 teaspoon of ground cinnamon, optional
- A pinch of salt
- Extra Maple Syrup for serving, optional
Instructions
To Make the Maple Pecan Butter
- In a small bowl combine the butter, pecans and maple syrup. Add the cinnamon (if using) and a pinch of salt. Mix well.
- Scrape onto a sheet of plastic wrap and form into a log. Refrigerate for about an hour.
- Remove from the refrigerator 15 minutes before using it to soften slightly.
- This butter will keep well refrigerated for up to 2 days. You can freeze it for about a month.
To Make the Pancakes
- In a medium bowl mix together the flour, sugar, baking powder and kosher salt. In a separate bowl, whisk together the sour cream, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix. Add the mashed bananas and chocolate chips and mix to combine.
- In a large skillet over medium-low heat, melt the butter. Ladle about ¼ cup of batter for each pancake (I use a ¼ dry measuring cup for easy pour and to make sure all my pancakes are about the same size). Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown. Flip the pancakes and cook for an extra minute or until browned.
- Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
- Serve with the maple pecan butter, sliced bananas and extra maple syrup if desired.
Notes
Nutrition
Things You May Need
Saw this recipe on FB and I knew I had to try it. It was so good. My kids devoured them.