Chocolate Chip Banana Pancakes with Maple Pecan Butter

Last updated on October 23rd, 2019 at 01:00 pm

Chocolate Chip Banana Pancakes are light, fluffy and loaded with mashed ripe bananas and lots of chocolate chips. This easy pancake recipe is the perfect breakfast treat!

Chocolate Chip Banana Pancakes are one of our favorite breakfast recipes. My little one loves these pancakes and I suspect his favorite part is the chocolate chips.

Although they are amazing served with a drizzle of warm maple syrup, we love to make them extra special by topping them with Maple Pecan Butter. This flavored butter is super easy to make and adds such a nice festive touch to this amazing breakfast dish.

Chocolate Chip Banana Pancake Ingredients

This pancake recipe uses simple ingredients that you most likely already have at home. Use ripe bananas as they are sweeter and full of flavor.

• All- purpose Flour
• Ripe Bananas
• Chocolate Chips
• Milk
• Eggs
• Sour Cream
• Sugar
• Baking Powder
• Salt
• Butter – For greasing the skillet or griddle.

How To Make Chocolate Chip Banana Pancakes

The simple pancake batter takes just a few minutes to make. 

• First, in a large bowl mix together your dry ingredients. Flour, sugar, baking powder and salt.
• In a separate bowl, whisk together your wet ingredients. Sour cream, milk, eggs and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix well. You can smooth out the batter with the help of a whisk however, make sure you do not over mix the batter. Having a few lumps is totally fine.
• Add the mashed bananas and mix to incorporate. 
• Add the chocolate chips and mix to combine.

How To Cook The Perfect Pancakes

• Melt some butter in a large skillet or griddle over medium-low heat. It is important to cook the pancakes over moderate-low heat to give them a chance to cook properly.
• Pour the batter on the skillet or griddle, starting at the center and pouring in a circular motion. This helps to get nice round pancakes.
• To get pancakes that are even in size, I like to use a 1/4 cup measuring cup to pour the batter.
• Allow the pancakes to cook for about 2-3 minutes. Don’t disturb them or try to flip them. When bubbles form on the surface and the edges look set, they are ready to be flipped.
• Using a thin spatula, flip the pancakes. Cook the other side for a couple of minutes or until golden brown.
• Remove the cooked pancakes from the skillet. Continue with the remaining batter.

How Do You Make Pancakes Fluffier?

There is nothing better than soft and fluffy pancakes. There are a few things that guarantee fluffy pancakes.

• Baking powder: This leavening agent when activated produces gas. This gas creates bubbles that make the pancakes fluffy and light.
• Sour cream The fat in the sour cream contributes to a fluffier pancake. In other recipes, yogurt or whole milk are used.
• DO NOT OVER MIX THE BATTER.  Mix the batter until the dry and wet ingredients are combined, yet you still have a few lumps. Over mixing produces tough pancakes.
• Bubbles: When cooking the pancakes, wait for bubbles to appear on the surface before flipping the pancakes. Those bubbles are an indication that the baking powder is activated and doing its job.
  

  

Maple Pecan Butter

This Maple Pecan Butter is easy to make and absolutely delicious. The combination of flavors pairs perfectly with the chocolate chips and  banana pancakes. To make this flavored butter, simply mix the butter with the maple syrup, pecans, salt and cinnamon. Place the butter mixture on a piece of plastic wrap and wrap creating a log.

Tips and Notes For The Best Homemade Pancakes

• You can use cooking spray instead of butter to grease the skillet or griddle.
• It is important to cook banana chocolate chip pancakes over medium-low heat. The sugar content in the chocolate chips, plus their melting factor can result in overly brown almost burnt pancakes if cooked in medium heat or high heat. 
• You can store the pancakes in the refrigerator in a resealable bag or in an airtight container for up to 3 days.
• Place the cooked pancakes in a warm oven (250 degrees Fahrenheit), while you finish cooking the entire batch.
• Serve this delicious homemade pancakes with a side of bacon. Here are my tips and recipe for cooking bacon in the oven.
• OTHER BREAKFAST TREATS:
  Breakfast Egg Muffins (Low Carb)
  Bananas Foster French Toast
  Bacon Sausage Breakfast Sliders
  French Crullers
  Ciaffagnoni with Chamomile Lemon Jelly and Pecorino (Italian Crepes)
  Easy Cheesy Sausage and Egg Casserole

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5 from 3 votes

Chocolate Chip Banana Pancakes with Maple Pecan Butter

Chocolate Chip Banana Pancakes are light, fluffy and loaded with mashed ripe bananas and lots of chocolate chips. This easy pancake recipe is the perfect breakfast treat!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Chocolate Chip Banana Pancakes

Servings: 15 pancakes

Calories: 226kcal

Author: Kathy McDaniel

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
• 4 tablespoons butter for greasing the pan (or more if needed)

For the Maple Pecan Butter

• 8 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

• Allow the maple pecan butter to cool in the refrigerator for at least 30 minutes before serving.
• You can use cooking spray instead of butter to grease the skillet or griddle.
• It is important to cook your pancakes over medium-low heat.

Nutrition

Calories: 226kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 22mg | Potassium: 204mg | Fiber: 1g | Sugar: 9g | Vitamin A: 390IU | Vitamin C: 1.4mg | Calcium: 62mg | Iron: 1.2mg