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Luxurious Chocolate Chip Banana Bread Pancakes

by roselevit

So many of my recipes originate when I attempt to make something and find myself with too much batter, so I’m forced to improvise and make something else. It happened a few days ago with some pasta dough that refused to become pasta (I don’t have a pasta maker and I didn’t want to put in all the effort to roll it out), so I turned it into cute ricotta calzones instead. Who knew un-yeasted pasta dough could make pretty good calzones? I’ll be sure to perfect and post that recipe in the future, but for the time being, I’ll share with you another of my failures-turned-successes, chocolate chip banana bread pancakes!

Since I’ve been stuck inside due to COVID-19, I’ve been baking item after item for my boyfriend and his roommates, who don’t seem to mind. They had a few very ripe bananas, so I decided to make banana bread – that is, until I found myself with a large amount of banana bread batter and only a tiny loaf pan to put it in. I ended up baking a mini banana bread loaf and using the rest for pancakes. Why? I figured that banana bread contains many of the same ingredients as banana pancakes: flour, eggs, butter, sugar, banana, and buttermilk. Boy was I right! On the first try, these pancakes turned out so fantastic that I wrote this blog post in my head on the spot.

Luxurious Chocolate Chip Banana Bread Pancakes

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 people


  • 1 stick unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 very dark, ripe bananas mashed
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup buttermilk
  • 2.5 cups all-purpose flour spoon and leveled
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 1 cup chocolate chips plus more for topping
  • Butter for frying


  • Cream together the butter and sugar in a large bowl. Stir in the vanilla, buttermilk, eggs, and bananas until smooth.
  • Add the salt, baking soda, and flour and stir until just combined. Gently fold in the chopped pecans and chocolate chips.
  • Slowly drizzle in water, stirring after every small addition, until the batter is pourable and resembles thick pancake batter. This step is pretty much up to you – I added very little water on my first test, but on my second test, I added a lot.
  • Heat a pat of butter in a large skillet over medium heat. Once moderately hot, turn the heat to low and add dollops of batter to the pan. I used about two heaping spoonfuls of batter per pancake – don't make them much larger than the largest spatula you have. Cook on each side until golden brown, a few minutes each side. I found that these pancakes took a very long time, so be patient and keep the heat low so they don't burn. Continue to add batter in batches until all the batter is cooked.
  • Serve hot with butter, maple syrup, and more chocolate chips.
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