Valentine Breakfast Chocolate Banana Pancakes

Name: Valentine Breakfast Chocolate Banana Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large ripe banana, mashed; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1/2 teaspoon vanilla extract; Chocolate chips (optional); Maple syrup for serving

Highlighted under: Celebration Seasonal Food Collection

Every Valentine’s Day, I look forward to surprising my loved ones with a special breakfast. This year, I decided to create Chocolate Banana Pancakes, and they turned out to be a hit! The rich chocolate flavor melds beautifully with the sweetness of ripe bananas, creating a decadent start to the day. With a hint of cinnamon and a drizzle of maple syrup, these pancakes can turn any average morning into a celebration of love. It’s a simple recipe that brings so much joy to our breakfast table.

Created by

Rosamund Blake

Last updated on 2026-01-05T20:37:34.764Z

I remember the first time I made these pancakes; it was a chilly morning, and I wanted something cozy and comforting. The combination of banana and chocolate is one of my favorites, and I knew it would make the meal extra special. I was thrilled when my family devoured these pancakes and begged for seconds!

One of the tips I’ve learned is to let the batter rest for a few minutes before cooking. This small step allows the flour to hydrate, making the pancakes even fluffier. Topped with fresh fruit or whipped cream, these pancakes really shine and are bound to impress anyone at your breakfast table.

        Why You’ll Love These Pancakes
        Decadent chocolate richness balanced with sweet, ripe bananas
Fluffy texture with a hint of cinnamon that makes every bite irresistible
Perfect for a romantic breakfast or special family brunch

      

Key Techniques for Fluffy Pancakes

To achieve the perfect fluffy texture in your Chocolate Banana Pancakes, be cautious not to overmix the batter. When combining the wet and dry ingredients, stir just until they're barely combined; a few lumps are okay. Overmixing can develop gluten in the flour, resulting in denser pancakes. This simple technique is a game-changer, ensuring a light and airy lift that complements the decadent chocolate and banana flavors beautifully.

Another key to fluffy pancakes is managing the cooking temperature. Preheat your skillet over medium heat, but keep a close eye on the temperature. If it’s too hot, the pancakes will burn before they cook through; too low, and they will be dense and pale. A small test batch can help you find the sweet spot, aiming for a golden-brown underside that indicates they’re ready to flip.

Ingredient Insights

Ripe bananas are essential for this recipe as they bring natural sweetness and moisture. Overripe bananas that are heavily speckled with brown are perfect for mashing since they yield a smoother mixture and stronger banana flavor, enhancing both their taste and texture in the pancakes. If you have bananas that aren't quite ripe enough, consider sautéing them briefly to soften and caramelize them, which can deepen their flavor.

The unsweetened cocoa powder not only adds chocolate flavor but also contributes to the batter’s color and richness. Opt for Dutch-processed cocoa for a smoother taste, or stick with natural cocoa for a slightly more acidic flavor that balances the sweetness from the bananas. Just note that the type of cocoa can influence the pancake’s final taste, so choose according to your preference.

Serving Suggestions and Variations

While a drizzle of maple syrup is a classic choice, you can elevate your pancake experience by adding toppings such as fresh berries, toasted nuts, or even a dollop of whipped cream. Incorporating sliced strawberries or raspberries provides a tart contrast to the rich chocolate and banana, enhancing the overall flavor complexity while adding color to your plate.

For a fun twist, try adding a dash of espresso powder to the batter or some chopped nuts for crunch. If you're looking for a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar. These small modifications can offer new flavor profiles, ensuring that this pancake recipe never gets old in your breakfast rotation.

Ingredients

Gather your ingredients to make the most delicious chocolate banana pancakes.

Ingredients

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large ripe banana, mashed
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Chocolate chips (optional)
Maple syrup for serving

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create the best pancakes ever!

Make the batter

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the mashed banana, buttermilk, egg, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in some chocolate chips.

Cook the pancakes

Heat a skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes until they are cooked through.

Serve and enjoy

Stack the pancakes on a plate and drizzle with maple syrup. Add fresh fruit or whipped cream on top for extra flair!

Enjoy your creation with loved ones!

Pro Tips

For the best pancakes, don't overmix the batter
a few lumps are okay. Allowing the batter to rest for a few minutes can also yield fluffier pancakes.

Storage and Make-Ahead Tips

If you're planning for a busy morning, you can make the batter the night before and store it in the fridge. This allows the flavors to meld and can save time in the morning. Just give the batter a gentle stir before cooking, as it may thicken after sitting. Additionally, cooked pancakes can be stored in an airtight container in the fridge for up to three days or frozen for up to three months, making them a great option for a quick breakfast.

To reheat pancakes from frozen, simply place them in a toaster or microwave. For the microwave, cover with a damp paper towel to maintain moisture and heat for about 30 seconds to 1 minute, checking to ensure they’re warm throughout. This technique helps preserve their fluffy texture while ensuring a quick and convenient meal.

Troubleshooting Common Issues

If your pancakes are turning out flat or burnt, it may be due to the baking powder being inactive. Make sure your leavening agents are fresh and properly stored. For the best results, try using a mix of baking powder and baking soda as indicated in this recipe, ensuring that the reaction happens effectively during cooking.

Another common problem arises from cooking temperature. If you notice that the pancakes are browning too quickly, lower your skillet's heat slightly. Conversely, if they're cooking too slowly, adjust to a higher setting but be careful not to increase it too much, as this can lead to uneven cooking. Monitoring the first pancake to get the ideal temperature will help make the rest perfect.

Scaling the Recipe

This pancake recipe is easily scalable, making it great for larger gatherings. Simply double or triple the ingredients, depending on your needs, and consider using a griddle to cook multiple pancakes at once. This will save time and allow everyone to enjoy their meal hot off the skillet.

When scaling up, keep an eye on the consistency of the batter. Sometimes, larger batches may require slight adjustments in liquid to achieve the desired consistency. If the batter appears too thick or dry, adding a little extra buttermilk can help achieve the perfect pourable texture without affecting the outcome.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may result in denser pancakes. Consider mixing half whole wheat and half all-purpose for a lighter texture.

→ Can I make the batter ahead of time?

It's best to make the batter fresh, but you can mix the dry and wet ingredients separately in advance. Combine them just before cooking.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on a skillet before serving.

→ Can I freeze pancakes?

Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper between each one and place in a freezer-safe bag. They can be frozen for up to 2 months.