Banana Chocolate Pancake Recipes

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BANANA-CHOCOLATE CHIP PANCAKES



Banana-Chocolate Chip Pancakes image

Banana pancakes with mini chocolate chips make this buttermilk pancake recipe a special breakfast treat.

Provided by Land O'Lakes

Categories     Banana     Pancake     Banana     Buttermilk     Fruit     Breakfast and Brunch     Breakfast and Brunch

Yield 12 pancakes

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk *
1 medium (1/2 cup) firm ripe banana, mashed
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter with Canola Oil melted
1/4 cup mini semi-sweet chocolate chips
Land O Lakes® Butter with Canola Oil
Pancake syrup

Steps:

  • Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle.
  • Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.
  • Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.
  • Serve warm pancakes with Butter with Canola Oil and syrup.

Nutrition Facts : Calories 100 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 180 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 3 grams

BANANA CHOCOLATE CHIP PANCAKES



Banana Chocolate Chip Pancakes image

These pancakes are something that I just threw together one morning and they tasted wonderful! Plus it's good with whipped cream and confectioners' sugar.

Provided by Kimberlee Booth

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 cups all-purpose baking mix
1 ⅓ cups milk
2 tablespoons white sugar
1 large egg
1 teaspoon vanilla extract
1 banana, chopped
½ cup miniature semisweet chocolate chips

Steps:

  • Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
  • Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
  • Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 460.5 calories, Carbohydrate 67.6 g, Cholesterol 53 mg, Fat 18.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 7.7 g, Sodium 809.4 mg, Sugar 26.8 g

CHOCOLATE CHIP BANANA PANCAKES



Chocolate Chip Banana Pancakes image

This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!

Provided by BestTeenChef

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/4 cups milk
1/2 cup banana, mashed (2 small)
1 egg, lighty beaten
1 teaspoon vanilla
1/2 cup chocolate chips, divided

Steps:

  • Combine flour, sugar, baking powder and cinnamon in a large bowl.
  • After mixing well stir in milk, banana, egg and vanilla.
  • Fold in 1/4 cup chocolate chips.
  • Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
  • Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
  • Prepare remaining pancake batter as directed adding more spray if needed.
  • Place on individual plates and sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE



Chocolate-Banana Pancake Breakfast Casserole image

Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners' sugar, for dusting

Steps:

  • Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
  • Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
  • Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
  • Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
  • Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.

CHOCOLATE CHIP-BANANA PANCAKES



Chocolate Chip-Banana Pancakes image

Enjoy the favorite muffin flavor of banana-chocolate chip in pancakes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 14m

Yield 12

Number Of Ingredients 11

2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired

Steps:

  • Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).
  • Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
  • For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

BANANA-CHOCOLATE CHIP SHEET-PAN PANCAKE



Banana-Chocolate Chip Sheet-Pan Pancake image

There is a way to make a batch of pancakes that's all ready and hot at the same time; make them in your sheet pan! It's the simplest way to feed a crowd and makes a beautiful brunch centerpiece when topped with fresh sliced bananas, walnuts and a drizzle of maple syrup.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 15

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
2 cups milk
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup mashed ripe banana (1 medium)
1/2 cup miniature chocolate chips
3 firm medium bananas, cut into 1/4-inch slices (about 3 cups)
1/2 cup chopped walnuts
1/4 cup real maple syrup

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • In large bowl, mix flour, sugar, baking powder and salt until blended; set aside.
  • In medium bowl, beat eggs, milk, melted butter, vanilla and 1/2 cup mashed banana with whisk until blended. Stir egg mixture into flour mixture until just blended (batter will be lumpy). Pour into pan. Sprinkle chips on top.
  • Bake 20 to 24 minutes or until golden brown, center is set and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Top with Toppings. If desired, serve with additional maple syrup.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 19 g, TransFat 0 g

BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

CHOCOLATE BANANA PANCAKES



Chocolate Banana Pancakes image

There's nothing better than starting your Sunday morning with a batch of warm and fluffy Chocolate Banana Pancakes. And if you are one of those who likes to watch your calories, try this version made with whole wheat flour, fresh bananas and some sweetened cocoa powder. A bit of yogurt or skim milk adds the perfect light and fluffy texture you need, and a dusting of powdered sugar, a dollop of butter and some old-fashioned syrup or some homemade fresh-fruit sauce will truly help you get the best out of your breakfast deal. Got this, description, and all, from foodandfuncafe.com

Provided by Motivated Mama

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 overripe banana
1 egg
1/2 teaspoon vanilla extract
1/4 cup plain fat-free yogurt
1/4 cup water (water and yogurt can be replaced with 1/2 cup skim milk)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup sweetened cocoa powder (20g)
1/2 cup whole wheat flour (I used whole wheat white)
1 pinch powdered sugar, for presentation (optional)

Steps:

  • Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
  • In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
  • Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.

BANANA CHOCOLATE CHIP PANCAKES RECIPE BY TASTY



Banana Chocolate Chip Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, banana, chocolate chips

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolate chips

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment-lined baking sheet and spread to the edges.
  • Place banana slices on top of the batter, followed by the chocolate chips.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 957 calories, Carbohydrate 154 grams, Fat 25 grams, Fiber 7 grams, Protein 30 grams, Sugar 49 grams

CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA



Chocolate-filled pancakes with caramelised banana image

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 55m

Number Of Ingredients 10

200g self-raising flour
1½ tsp baking powder
3 tbsp golden caster sugar
3 large eggs
25g melted butter , plus extra for cooking
200ml milk
drizzle of vegetable or sunflower oil
200g chocolate hazelnut spread
2 large bananas , peeled and thickly sliced on an angle
maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

Steps:

  • To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  • Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  • When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  • Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Nutrition Facts : Calories 797 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 57 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 14 milligram of sodium

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